By Traeger Kitchen
Making turkey gravy on Thanksgiving can be stressful. And if you’re smoking the turkey or have used a brine, you won’t have juices from the bird to use anyway. That’s why making a rich, silky turkey gravy ahead of time makes so much sense. This one starts by roasting turkey parts and vegetables on the Traeger to make a deeply flavored broth. Then it’s just a matter of whisking in some flour and butter. It can then hold in the fridge for a few days or frozen airtight for months. This makes enough gravy for about 10 people, but if you want more for leftovers, consider doubling the recipe.
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|4 Pound||turkey parts, such as wings, neck, or drumsticks|
|2 Medium||yellow onions, coarsely chopped|
|4||celery stalks, coarsely chopped|
|4||carrots, coarsely chopped|
|1 Tablespoon||olive oil|
|1 Teaspoon||kosher salt|
|6 Cup||low sodium chicken stock|
|4 Sprig||fresh thyme|
|1||dried bay leaf|
|4 Tablespoon||unsalted butter|
|3 Tablespoon||all-purpose flour|
|1/2 Teaspoon||freshly ground black pepper|
Preheat the Traeger with the lid closed to 400˚F; this will take at least 15 minutes.
Place the turkey parts, onions, celery, and carrots in a large roasting pan. Drizzle with the oil and sprinkle with the salt, then toss until evenly coated.
4 Pound turkey parts, such as wings, neck, or drumsticks
2 Medium yellow onions, coarsely chopped
4 celery stalks, coarsely chopped
4 carrots, coarsely chopped
1 Tablespoon olive oil
1 Teaspoon kosher salt
Place the roasting pan directly on the grill grate, close the lid, and roast, flipping the turkey parts halfway through cooking, until a deep golden brown, 1 hour and 45 minutes to 2 hours.
Transfer the turkey and vegetables to a large stock pot or Dutch oven. Add the chicken stock, thyme, and bay leaf and bring to a boil over medium-high heat on the Traeger Induction cooktop or your stove. Reduce the heat to medium-low and simmer for 1 hour.
6 Cup low sodium chicken stock
4 Sprig fresh thyme
1 dried bay leaf
Set a fine mesh strainer over a large bowl. Remove the larger turkey pieces from the pot, then strain. (Reserve the turkey for another use, if you like, and discard the remaining solids.) For ease, transfer the turkey stock to a spouted measuring cup. You should have about 4 cups of turkey stock.
Melt the butter in a large saucepan over medium heat. Once the butter begins to foam, add the flour and cook, stirring, until lightly golden, about 2 minutes. Pour in 1 cup of the turkey stock and whisk until smooth. Slowly add the remaining turkey stock and continue to whisk until boiling and thickened, about 5 minutes. Add the black pepper and stir to combine. Remove the pan from the heat and let the gravy cool to room temperature. (If not making ahead, you can sever right away.)
4 Tablespoon unsalted butter
3 Tablespoon all-purpose flour
1/2 Teaspoon freshly ground black pepper
The gravy can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen gravy in the refrigerator overnight, then reheat it in a saucepan over medium-low heat, whisking constantly to prevent lumps. If too thick or it has separated, whisk in a bit of water.