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.
8Activating this element will cause content on the page to be updated.
|2 Large||Onion, eighth|
|8 Clove||garlic, smashed|
|4 Cup||chicken broth|
|1 Teaspoon||cracked black pepper|
|1 Cup||all-purpose flour|
How to Roast a Turkey | Traeger Staples
When ready to cook, set the temperature to 350°F and preheat the Traeger with the lid closed, for 15 minutes.
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.
1 Turkey, neck
2 Large Onion, eighth
4 Large carrots
8 Clove garlic, smashed
8 thyme sprigs
4 Cup chicken broth
1 Teaspoon Salt
1 Teaspoon cracked black pepper
Place the prepped turkey on the rack into the roasting pan and place in the Traeger.
Cook for 3-4 hours or until the breast reaches 160°F. Once taken off the grill, the turkey will continue to cook and will reach a finished internal temperature of 165°F.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
Strain the drippings into a saucepan and simmer on low.
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.
1 Butter, Sticks
1 Cup all-purpose flour
Next whisk the drippings into the roux and cook until it comes to a boil. Season with salt and pepper and serve hot. Enjoy!
In order to add notes for this recipe, you must log in or create an account.