AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: El Maddog on November 21, 2008, 10:33:36 am
-
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!
-
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
-
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!
-
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.
-
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...
-
mirou pioux is the tri classics of chopped Carrots, celery and onion. Cajuns remove the carrots and add Bell Peppers.
-
Bumping to bring attention to Bear's Gravy Recipe.
-
Grandma always said "the secret to good gravey is to use the water from the boiling potatoes instead of water, milk or broth".
-
bump