AZ Barbeque.com

Looking for Turkey gravy recipes

Discussion started on

El Maddog

  • Karma: 0
Looking for Turkey gravy recipes
We BBQ a turkey each year over charcoal and mesquite. Anyone have a unique recipe for gravy?

Thanks, and have a good one!
#1 - November 21, 2008, 10:33:36 am

ron b

  • Karma: 0
best gravy 1. keep it simple 2. turkey drippings to start the rue is best in my opinion always use the gilbets and the neck bone ummmmm ........little flour turkey drippings, salt/pepper to taste should have enuff flavor from the turkey... not really a recipe but gravy is good when simple just my 2 cents.but i found this for you

http://www.recipetips.com/kitchen-tips/t--1046/turkey-gravy.asp
#2 - November 21, 2008, 11:58:49 am
« Last Edit: November 21, 2008, 01:16:40 pm by ron b »
wwww.jncentertainmentservices.com

KidCurry

  • Karma: 1
best gravy 1. keep it simple 2. turkey drippings to start the rue is best in my opinion always use the gilbets and the neck bone ummmmm ........little flour turkey drippings, salt/pepper to taste should have enuff flavor from the turkey... not really a recipe but gravy is good when simple just my 2 cents.


I tend to do the same KISS for most gravies...let it compliment the food it is going on not drowned it out.

Good Luck!
#3 - November 21, 2008, 02:33:17 pm
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

bearbonez

  • Karma: 9
I have the giblets and neck in the roaster pan i have under the bird in the smoker to catch the drippings. Also have some mirou pioux in the pan as well. I will pulling out thye veggies and giblets (dog food), and make my roux with the drippings. I add a little salt and pepper and chicken broth..that's it. I usually will make the mirou pioux and saute the giblets and neck in a pan the night before and make a turkey stock from scratch for the gravy...a little lazy this year.

 If ya want, you could add some fresh chopped sage or even dried and maybe a little cayenne if you like. If you like a onion gravy, add some onion powder, even heavy handed with the onion powder, although a strong onion gravy really just goes with beef.
#4 - November 27, 2008, 07:54:57 am
« Last Edit: November 27, 2008, 07:57:23 am by bearbonez »
David "Bear" Nunley

El Maddog

  • Karma: 0
Well, we did a 22lb on the bbq. Had a pan under it to catch all the drippings and used that in the gravy with the boiled gizzard juice. Added a little milk and flour. Turned out excellent

What is the "mirou pioux"?? sounds cajun...
#5 - November 28, 2008, 09:06:46 am

toys4dlr

  • Karma: 5
mirou pioux is the tri classics of chopped Carrots, celery and onion.  Cajuns remove the carrots and add Bell Peppers. 
#6 - November 28, 2008, 11:54:04 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

desertdog

  • Karma: 1


Bumping to bring attention to Bear's Gravy Recipe.
#7 - November 25, 2009, 04:06:05 pm
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

Weaponeer

  • Karma: 0
Grandma always said "the secret to good gravey is to use the water from the boiling potatoes instead of water, milk or broth".
#8 - November 25, 2009, 05:54:05 pm
Tony O'Brien - ASU Student
CBJ #53784

desertdog

  • Karma: 1


bump
#9 - November 25, 2010, 09:20:09 am
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

Members:

0 Members and 1 Guest are viewing this topic.