Smoked Roasted Turkey & Giblet Gravy
Let's get grilling
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.
Cooking for 8 people
Ingredients
-
turkey necks, raw legs, or wings
4
-
Ben’s Heffer Dust Rub
2 tbsp.
-
olive oil
2 oz.
-
onions, chopped
2 lb.
-
celery, chopped
1 lb.
-
carrots, chopped
1 lb.
-
smoked garlic
3 bulbs
-
rosemary
4 sprigs
-
white wine
12 oz.
-
chicken/turkey stock
2 gal.
-
butter, melted
6 oz.
-
flour
6 oz.
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.
Pellets used: Kingsford® Hardwood Pellets — Hickory
For safe meat preparation, reference the USDA website.
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