Plus, adding a little cayenne pepper and brandy makes this smoked turkey gravy extra tasty. It’s also very easy to make. you NEED this gravy for your Thanksgiving meal.
I am in love with this easy turkey gravy guys. Its so rich and delicious, but so easy to make. And it goes amazing with these other holiday favorites:
Every year, Thanksgiving is a giant bird grilled/smoked over an open fire pit. Then it has to rest for what seems like forever. The time was well spent because this smoked turkey gravy was made from the pan drippings and giblets.
And you all know how often people smother their Thanksgiving meal in gravy….so lets make that gravy AWESOME.
Cracked black pepper, brandy, cream, a touch of cayenne and lets not forget those turkey drippings. this has all the making of an amazing gravy and we are in love.
You can also make this ahead of time if you want to. Just buy turkey legs or wings that have already been smoked and follow the steps below.
If youd like a white gravy to complement this turkey gravy, try this ultra delicious bacon gravy. [feast_advanced_jump_to]
You can use store bought turkey stock, homemade turkey broth or just use chicken stock. It tastes so much better when it’s made from scratch, so I use my Instant Pot turkey bone broth.
The full list of ingredients can be found in the recipe card at the bottom of the post.
Smoking a turkey is a great way to infuse delicious smoky flavor into the meat. But one downside is that you don’t get those flavorful pan drippings like you would from roasting the bird in the oven. Those drippings are the key to making killer turkey gravy and sauces to complement your smoked turkey.
So how do you get drippings from a smoked turkey for gravy? With the right techniques, you can absolutely produce delicious smoked turkey drippings for gravy. In this guide, we’ll walk through the step-by-step process to get every last drop of flavorful liquid gold from your smoked turkey.
Choosing the Right Smoker for Optimal Drippings
The first key step is using the right type of smoker. You want ample space for the turkey with racks that allow the drippings to collect below the bird. A smoker with at least 5 racks and 400 square inches of cooking area works best. Popular options are:
- Pellet smokers like the Traeger Timberline
- Offset horizontal smokers like the Oklahoma Joe’s Highland
Small smokers like kettle grills don’t provide enough space and allow drippings to escape through the grill grates.
Proper Prep Work to Maximize Moisture
Prep your turkey so it stays moist and releases more drippings
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Brine or inject Brining in a salt and brown sugar solution or injecting with melted butter and stock adds flavor and moisture,
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Use rubs sparingly Go easy on smoked paprika or chipotle rubs to avoid overwhelming the natural turkey flavor
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Air dry in the fridge: Letting the turkey dry out slightly helps form a pellicle for smoke absorption.
Position the Turkey for Optimal Dripping Collection
Don’t place the turkey directly on the smoker racks. This allows the precious drippings to drip through and burn up.
Instead, use a:
- V-rack
- Poultry roasting stand
- Vegetable grill basket
This raises the turkey up so drippings collect in the drip pan below.
Strategic Drip Pan Setup
Place a large disposable foil pan on the racks underneath where the turkey will sit. Add 1-2 cups of liquid like broth, apple juice or wine to prevent burning. Top off with more liquid as needed during smoking.
Maintain Low, Indirect Heat
Resist cranking up the heat to speed things along. Keep temperatures between 225-250°F for ideal drippings. High direct heat causes drippings to burn and doesn’t allow collagen to break down properly.
Use a water pan or deflector as needed to prevent flare ups from hitting the turkey.
Infrequent Smoker Opening
Avoid letting heat and moisture escape by opening the smoker lid frequently. After the first 2 hours, open only when necessary to baste or check doneness.
Use a wireless thermometer to monitor the turkey’s temp so you don’t have to open the smoker.
Let the Turkey Rest Before Carving
Never carve the smoked turkey immediately after removing from the smoker. Let it rest for 20-30 minutes tented with foil. This allows juices to redistribute for maximum drippings release when carving.
Bonus Drippings from the Backbone
When spatchcocking or removing the backbone from a turkey, add it to the drip pan during smoking. This infuses extra flavor into the drippings.
Strain the Drippings
Once the turkey is done, carefully remove the drip pan. Pour the drippings through a fine mesh strainer to remove any solids.
You now have the base for incredible smoked turkey gravy and sauces!
Smoked Turkey Giblet Gravy for Extra Flavor
For an extra flavor boost, use the turkey neck, giblets, and optional gizzards when making your gravy:
- Simmer the neck, giblets, and heart in broth to make a super flavored turkey stock
- Finely chop the giblets and mix into the finished gravy for chunky texture
Handling Leftover Drippings
Reserve any excess smoked turkey drippings in the fridge for up to 3 days. They can be frozen for longer term storage. Use leftovers for:
- Reheating sliced turkey
- Making turkey pot pie or casseroles
- Adding richness to soups, stews and rice dishes
- Whipping up more tasty gravy as needed!
With the right techniques, you can get every last drop of flavorful drippings from your smoked turkey. Follow this guide for incredible gravies and sauces that do your smoked turkey justice. Your holiday table or backyard cookout will be raving about the deeply savory, smoky flavors.
Step By Step Instructions
STEP 1: Pour the drippings in a small glass bowl and set aside until ready to use.
Note: If you don’t have enough turkey drippings or want to make this ahead of time, you can roast turkey wings and/or giblets in a pan with 1-2 cups of stock at 425F for about 30 minutes, until the stock is very reduced and looks like dripping.
STEP 2: Add the butter to the turkey drippings in a skillet and heat to medium heat.
STEP 3: Add the flour and stir to combine until a paste forms. Cook, stirring constantly, for about 2 minutes.
STEP 4: Add the minced onions and cook for 1 minute.
STEP 5: Add the brandy, cayenne pepper and black pepper. Slowly stir in the broth, ½ cup at a time until a gravy forms.
STEP 6: Stir in the cream and salt. Add additional salt to taste if desired.
**NOTE: If gravy is too thick, add additional turkey broth until desired consistency is reached.
This turkey gravy can be made ahead of time and kept in the fridge for up to a week. You can also freeze it for later use (see below).
How to Make Turkey Broth (Optional)
In the first step, put the roasted turkey parts (wings, giblets, and any bones), chopped vegetable scraps, and bay leaves in the slow cooker.
STEP 2: Cover with water and cook on high for 6 hours.
STEP 3: Strain and let cool to room temperature. Reserve 4-5 cups for the gravy recipe.
**NOTE: the vegetables and turkey can be used a second time to make another batch of broth. Use the same instructions.
Keep any extra turkey broth in the fridge for up to a week or freeze it for up to six months.
To freeze, pour broth into ice cube tray and freeze. Once frozen, transfer to freezer safe bags for storage.
First, use a vacuum sealer to take out just enough of the bag to be able to see about ½” of it. Then, press the seal button to freeze the gravy. Then pull about 15-18 inches of the bag out. Use the cutter to cut it off.
Pour the gravy in a sealed bag. You can freeze all the gravy in one bag, or divide it into serving sizes.
Place the bag in the vacuum sealer and select the “moist” setting (if available). Use the vac/seal button to seal the bag.
Always label your bag because I guarantee you will forget what it is. Trust me.
- If you don’t have enough turkey drippings, you can roast turkey wings and/or giblets in a pan with 1-2 cups of stock at 425F for about 30 minutes, or until the stock is very reduced, making it look like dripping.
- You can make this ahead by purchasing smoked turkey pieces and following the steps in #1 above.
- To make it taste even more peppery, add an extra ½ teaspoon of black pepper.
- Add ¼ teaspoon smoked paprika for an even smokier flavor.
- Substitute white wine or sherry for the brandy. You can also just use more stock.
- If you use store-bought broth, make sure you like the gravy before you add any salt.
- If the gravy is too thick, add more turkey broth until it’s the right consistency.
You can catch the juices as long as you have a pan under the turkey while it’s smoking. If not, you will need to use a turkey wing or leg that has been smoked and cooked in broth to make your own drippings.
Your turkey gravy will taste better if you use butter and season it with things like cayenne, onion, paprika, wine, and/or fresh turkey stock.
Place a large disposable roasted pan (usually foil) under the bird while smoking to collect any drippings.
Did you try this recipe? Rate it and tell me how it went in the comments below!
How to Make Gravy from Turkey Drippings | Thanksgiving Turkey Gravy | Turkey with Gravy | Easy Gravy
FAQ
How do you collect drippings from a smoked turkey?
How to catch drippings in a smoker?
How to get gravy from a smoked turkey?
Why are there no drippings from my turkey?
What can be done with smoked turkey drippings?
One option for smoked turkey drippings is to make smoked turkey gravy. This gravy has a robust smoky flavor, so it’s recommended to make a small amount until you and your family have tried it.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
How should smoked turkey drippings be stored?
Smoked turkey drippings can be stored in the fridge by placing them in an airtight container or jar to ensure they stay fresh and bacteria or mold-free. You can then place the container in the middle of your fridge until needed.
How do you thicken Turkey drippings?
In a large saucepan, melt the 4 Tablespoons of butter. Add in your 4 Tablespoons of flour and whisk until smooth. Strain any turkey drippings to remove extra turkey pieces or seasoning. Pour the drippings into the saucepan, whisking frequently until it thickens. Whisk the mixture slowly over medium heat until it starts to turn brown.
Can you smoke a 15 lb Turkey?
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished. It’s best to cook 2-3 smaller turkeys versus a large one.
Can you cook a smoked turkey in the oven?
This smoked turkey is coated in a homemade BBQ Rub (or use a classic Turkey Rub) and smoked low and slow, to create a perfectly seasoned crust to compliment the juicy interior. Smoke a turkey and leave your oven open for all the other Thanksgiving recipes you have on tap this year!