Homemade Turkey Gravy
By Traeger Kitchen
It’s all gravy anytime the Traeger gets fired up, and that's even more true when making Turkey Gravy. This fowl recipe is anything but offensive, featuring roasted turkey neck and veggies as the base for rich, wood-fired flavor.
Prep Time
20 Minutes
Cook Time
3 Hours
Pellets
Apple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | Turkey, neck |
| 2 Large | Onion, eighth |
| 4 | Celery, stalks |
| 4 Large | Carrots, fresh |
| 8 Clove | garlic, smashed |
| 8 | thyme sprigs |
| 4 Cup | chicken broth |
| 1 Teaspoon | salt |
| 1 Teaspoon | cracked black pepper |
| 1 | Butter, Sticks |
| 1 Cup | all-purpose flour |
Step
1
When ready to cook, set the temperature to 350℉ and preheat the Traeger with the lid closed, for 15 minutes.
2
In a large roasting pan, place turkey neck, onion, celery, carrot (roughly chopped), garlic and thyme. Add 4 cups of chicken stock and sprinkle with salt and pepper.
3
Place the prepped turkey on the rack into the roasting pan and place in the Traeger.
4
Cook for 3-4 hours or until the breast reaches 160℉. Once taken off the grill, the turkey will continue to cook and will reach a finished internal temperature of 165℉.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
5
Strain the drippings into a saucepan and simmer on low.
6
In a larger saucepan combine butter (cut into 8 pieces) and flour with a whisk stirring until golden tan. This takes about 8 minutes, stirring constantly.
7
Next whisk the drippings into the roux and cook until it comes to a boil. Season with salt and pepper and serve hot. Enjoy!
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