Are you tired of the same old gravy recipe? Looking to add a smoky, flavorful twist to your Thanksgiving feast? Look no further than gravy smoked turkey. This mouthwatering dish combines the rich, smoky flavors of a traditional smoker with the creamy texture of homemade gravy. In this article, we will guide you through the process of making gravy from smoker drippings, providing you with tips and tricks to create a thick and delicious gravy that will leave your guests begging for more.
How to Make Gravy from Smoker Drippings
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If you recognize that mess as the fat drippings from a smoker, then you know exactly what to do. Yes, that’s right. We’re going to eat it. To be more specific, we’re going to make smoky gravy.
Don’t waste the drippings collected in the smoker after smoking meat or sausage. Save the oil from the drip pan along with any loose bits that want to come along for the ride. No need to scrape off the burnt on stuff, there will be enough smoke flavor in the oil and bits that pour out easily.
This gravy is for grown men… Don't waste it on delicate eaters.
Eating smoked meat or sausage one day and smoked gravy for breakfast the next is definitely living large and I don’t recommend this as a steady diet if you sat on the couch the last few days, unless you are O.K. with the possibility of a larger belt line and clogged arteries.
Rule of Thumb for Thick Country Gravy
Since there is no good reason to eat thin gravy, the rule of thumb for making a thick country gravy is to use equal parts oil and flour and about 8 times that amount in milk and/or broth (1 cup = 16 tablespoons).
So, for a single serving, use one tablespoon oil, one tablespoon flour and ½ cup milk makes about ½ cup of gravy (a 1:1:8 ratio). Two servings of gravy would be made from two tablespoons oil & flour and one cup milk and a large batch would use ½ cup oil and flour and four cups of milk for about 8 servings.
Making a Roux
You can make gravy from any kind of meat fat and drippings or butter, but the fat that renders out in the smoker is loaded with the love and that same good smoke flavor that you spent hours putting into the meat.
Pour the smoky oil into a skillet or saucepan and heat the oil on medium until warm enough to make a small amount of flour sizzle, then slowly add flour and seasonings while constantly whisking or stirring with a fork. Let the oil & flour brown to fit your personal preference.
The roux will turn from white to blond to brown to dark brown the longer you let it simmer. It only takes 3 – 5 minutes for white gravy, but do not stop cooking and stirring until all of the raw flour smell is gone. Blond roux takes about 15 – 20 minutes, brown roux takes about 30 – 35 minutes and it takes 40-45 minutes for a dark brown roux. For breakfast, 15 minutes is about all I can wait, so I usually go with a white or blond roux.
Remove the pan from the heat and add the milk. Stir like crazy, but be careful about splashing the roux or anyone in the way will get burned. Put the pan or skillet back on medium-high heat and continue stirring until the gravy bubbles and starts to thicken. When you like the way it looks, stir in additional seasonings (1 pinch each per serving) and eat.
If the gravy is too thick, add a small amount of milk or broth. If the gravy is too thin, continue to cook until it thickens. If you add extra flour to thicken, it will taste raw.
Thinking about Smoking Meat or Making Sausage?
If you're thinking about smoking meat or making sausage, don't forget to save those delicious drippings for gravy! You can make smoked gravy from a variety of meat drippings, including pork, elk, and venison. Each type of meat will bring its own unique flavors to the gravy, creating a truly tantalizing experience for your taste buds.
Basic Country Gravy Recipe
- Oil and flour – equal parts (1 tablespoon per serving)
- Milk (½ cup per serving)
- Salt and black pepper to taste (1 pinch per serving)
Variations of the Gravy Recipe
While the basic country gravy recipe is delicious on its own, you can easily customize it to suit your taste preferences. Consider adding a pinch or two of your favorite seasonings, such as cayenne pepper, paprika, rosemary, sage, oregano, or thyme. You can also sweat a little onion, garlic, or shallot to add an extra layer of flavor to the gravy. Feel free to experiment and get creative with your gravy recipe!
Upgrade your cooking with these essential tools:
- Smoker : A high-quality smoker is essential for achieving that delicious smoky flavor in your meat and drippings. Look for a smoker that is easy to use and provides consistent heat and smoke.
- Skillet or Saucepan : A sturdy skillet or saucepan is necessary for making the roux and heating the gravy. Choose one that distributes heat evenly and has a comfortable handle for easy stirring.
- Whisk or Fork : A whisk or fork is essential for stirring the roux and preventing any lumps from forming. Look for one with sturdy tines or wires for efficient mixing.
With these tools and our step-by-step guide, you'll be able to create a mouthwatering gravy smoked turkey that will impress your guests and elevate your Thanksgiving feast to new heights. So, don't let those smoker drippings go to waste - turn them into a delectable gravy that will have everyone coming back for seconds!
Frequently Asked Questions
Q: Can I use the drippings from other meats?
A: Absolutely! While this article focuses on gravy smoked turkey, you can use the drippings from other meats, such as pork, elk, or venison, to create a smoky and flavorful gravy.
Q: Can I adjust the thickness of the gravy?
A: Yes, you can adjust the thickness of the gravy by adding more milk or broth to thin it out, or by cooking it for longer to thicken it. Just be careful not to add too much flour, as it can make the gravy taste raw.
Q: Can I freeze leftover gravy?
A: Yes, you can freeze leftover gravy for future use. Simply store it in an airtight container or freezer bag and thaw it in the refrigerator before reheating.
Q: Can I make vegetarian gravy using this method?
A: Yes, you can make vegetarian gravy using this method. Instead of using meat drippings, you can use vegetable oil or butter as the base for the roux, and vegetable broth or milk as the liquid.
In Conclusion
Gravy smoked turkey is a delicious and unique twist on traditional gravy. By using the drippings from your smoker, you can create a smoky and flavorful gravy that will take your Thanksgiving feast to the next level. With the right tools and our step-by-step guide, you'll be able to make a thick and creamy gravy that will impress your guests and leave them wanting more. So, don't let those smoker drippings go to waste - turn them into a delectable gravy that will have everyone coming back for seconds!
If you want to know other articles similar to Smoked turkey gravy: a mouthwatering twist for thanksgiving you can visit the Recipes category.
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