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Smoked Roasted Turkey & Giblet Gravy

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  • Yields: 8–10 Servings
  • Cook time: 3 h
  • Prep time: 15 minutes


  • 4 turkey necks, raw legs, or wings
  • 2 tablespoons Ben’s Heffer Dust Rub
  • 2 ounces olive oil
  • 2 pounds onions, chopped
  • 1 pound celery, chopped
  • 1 pound carrots, chopped
  • 3 bulbs smoked garlic
  • 4 sprigs rosemary
  • 12 ounces white wine
  • 2 gallons chicken/turkey stock
  • 6 ounces butter, melted
  • 6 ounces flour


  1. Pre-heat recteq grill or wood pellet grill to 350°F.
  2. Season the turkey necks/legs/wings and giblets with olive oil and Ben’s Heffer Dust, then allow to cook until the turkey is a deep golden brown (60–75 minutes).
  3. In a deep roasting pan, add the onions, carrots, celery, herbs, and garlic. Add pan to the recteq during the last 30 minutes of the roasting process.
  4. Add the roasted turkey pieces to the pan of vegetables and add the wine and water, then allow to simmer in the grill for 1–2 hours until a deep flavor is reached and the liquid has reduced by one-third.
  5. Strain, and if saving to make gravy at a later time, cool and then freeze the turkey stock.

For safe meat preparation, reference the USDA website.

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