Need gravy recipe

[AvengeKingTut]

I smoke my turkey and prefer to eat it with homemade BBQ sauce, but others expect gravy. Anyone have any good, simple gravy recipes that involve the pan drippings?

Thanks.

 

[brntorng]

From Cook's Illustrated. 2 week free trial here.

BEST TURKEY GRAVY
Makes about 6 cups. Published November 1, 2004.

This recipe makes enough gravy to accompany a 12- to 14-pound turkey with leftovers. If you are roasting a very large bird and want to double the recipe, prepare the gravy in a Dutch oven. White wine adds a welcome note of acidity to gravy, but in a pinch you can use more chicken broth in its place. Make sure you've added 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
Ingredients
1 tablespoon vegetable oil
reserved turkey giblets and neck
1 onion , unpeeled and chopped
4 cups low-sodium chicken broth
2 cups water
2 sprigs fresh thyme
8 parsley stems
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup dry white wine
Table salt and ground black pepper
Instructions
1. Make the Broth: Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes. Cook onion for 3 minutes. Cover and cook over low heat for 20 minutes.
2. Add chicken broth and water, scrape pan bottom, and bring to boil. Add herbs and simmer, skimming foam from surface, for 30 minutes.
3. Pour broth through fine-mesh strainer. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use.
4. Make the Roux and Thicken the Broth: Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Bring reserved turkey broth to simmer.
5. Gradually add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps. Reserve 1 cup of broth for deglazing roasting pan (see #9).
6. Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Set aside, covered, until turkey is done.
7. Deglaze the Pan and Add the Drippings To the Gravy: Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan.
8. Tilt measuring cup and use wide, shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return gravy in saucepan to simmer.
9. Place roasting pan over two burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.
10. Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets and serve.

 

[THEU]

Don't make a gravy... Just suction up the drippings from the pan and strain any larger pieces out.

This is by far the best moistening agent for Turkey.

 

[hullabelew]

Maple Red-Eye Gravy
2 cups (+/-) of drippings from smoked turkey (using maple wood)
1 – 2 cups turkey or chicken stock
4 Tbsp butter
¼ Cup flour
¼ Cup Madeira
¼ Cup coffee
¼ Cup heavy (whipping) cream
2 Tbsp maple syrup
Sea salt and fresh cracked pepper

Strain and defat turkey drippins. Add enough stock to make 3 cups.

Melt butter and stir in flour. Cook until dark golden brown, 3 – 5 minutes.

Remove pan from heat and slowly whisk in Madeira, coffee, cream, maple syrup, and turkey drippins/stock.

Return to boil over high heat while whisking. Reduce heat to medium and simmer to concentrate and reduce to about 3 cups, 6 – 10 minutes. Season with S & P.