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 tablespoons
  • olive oil
    2 ounces
  • onions, chopped
    2 pounds
  • celery, chopped
    1 pound
  • carrots, chopped
    1 pound
  • smoked garlic
    3 bulbs
  • rosemary
    4 sprigs
  • white wine
    12 ounces
  • chicken/turkey stock
    2 gallons
  • butter, melted
    6 ounces
  • flour
    6 ounces
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

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