Smoked Turkey Gravy
On November 08, 2019 (Updated October 17, 2024)
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This Smoked Turkey Gravy is the ideal gravy to serve with your turkey on Thanksgiving (or anytime you’re in need of a good turkey gravy recipe). Made 100% from scratch, it’ll be full of flavor and make you feel like a gravy superstar.
Smoked Turkey Gravy
The best turkey gravy is made from scratch, not from a can or flavor packets. When it comes to smoked turkey, there aren’t many resources to make gravy from smoked turkey, but never fear! If you plan to smoke your turkey this holiday season, I’ll help you make a delicious gravy that’ll beautifully compliment the turkey.
One of the reasons it’s difficult to make a gravy from smoked turkey is because there are so many different ways to smoke a turkey, resulting in different gravy results. Using a brine or brining liquid can result in a salty gravy. I personally don’t recommend making gravy from a brined turkey for this very reason. (I know this might bum you out, but you can still get a delicious flavor from a brined turkey by using the neck and the giblets in the stock).
Then there’s the beloved spatchcock turkey. If you want to make gravy from your Spatchcock Smoke Roasted Turkey, you’re in luck! You can use the backbone that you cut out to reinforce that turkey flavor in your gravy. Bam! Gravy time!
How to Make Gravy from Smoked Turkey
So, here’s the main focus when making gravy from smoked turkey: don’t worry too much about using drippings to make your gravy. Smoked turkeys are cooked straight on the grill grates in your smoker, and it can be difficult to capture the drippings during the cooking process.
The goal in making smoked turkey gravy is to use the neck, giblets, and backbone (if you’re smoking a spatchcock turkey) to help you get that turkey flavor in your gravy.
If you’re fully set on having drippings in your gravy, you can obtain some when slicing the turkey after it’s been smoked. Cut your fully cooked turkeys on a board with a lip around the edge. As you slice your turkey, any juices will run onto the board. Strain those and pour them into your gravy before serving.
How to Make Turkey Stock
You need turkey stock to make gravy, but you can use chicken stock if it’s what you have on hand. If you want to go old school, totally homemade and authentic when making your turkey stock, you can make turkey stock from the neck and tail from your turkey. You can also buy turkey legs ahead of time for your stock.
Here’s how to make homemade turkey stock for your turkey gravy:
- Put the legs (or the neck and tails) on the smoker for an hour
- Transfer them to a crock pot with 8 cups water, 1 cup celery, 1 cup carrots, 1 medium yellow onion, and 2 Tablespoons of salt.
- Cook it on low for 6-8 hours. Ta-da! Smoked turkey stock is made for the gravy.
You can make turkey stock the day before making the gravy. In fact, I highly recommend making it ahead of time so you have time to focus on the entree and sides the day of your big meal. Oh, and if you make a lot of turkey stock, you can save any extras for later! Put leftover turkey stock in a zip-top bag and place it in the freezer. It should keep for a few months, and you can use in in the future for any recipe that calls for stock.
Can I Make Turkey Giblet Gravy?
You most certainly can! The giblets that come with the turkey are the neck, heart, liver, and gizzards. The neck is in the internal cavity and the gizzards are in a pouch. These can all be used to help make your gravy.
Personally, I like to use the neck to make my turkey stock. To make the turkey stock, put the neck, gizzards, and the heart in the stock and simmer for 1 hour. You can also use the giblets in the gravy. Simply remove the giblets, chop them finely, and stir them in to your gravy before serving. This will result in a chunkier gravy, but it’ll be extra tasty.
Turkey Recipes for Smoked Turkey Gravy
Here are some tasty smoked turkey recipes to use with this gravy. While the recipe for classic Smoked Turkey is my favorite, you can’t go wrong with any type of smoked turkey for your awesome feast.
Smoked Turkey
Marinated Smoked Turkey Breast
Cider Brined Smoked Turkey Breast
Smoked Turkey Gravy Recipe
This recipe was created for you, backyard griller! Here at Hey Grill Hey, we’re in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube or our Facebook Page.
Smoked Turkey Gravy
Ingredients
- 4 cups turkey or chicken stock low sodium
- 4 Tablespoon butter
- 4 Tablespoons flour
- drippings from your turkey optional
- 1 teaspoon apple cider vinegar
Instructions
- In a large saucepan, melt the 4 Tablespoons of butter. Add in your 4 Tablespoons of flour and whisk until smooth.
- Strain any turkey drippings to remove extra turkey pieces or seasoning. Pour the drippings into the saucepan, whisking frequently until it thickens.
- Whisk the mixture slowly over medium heat until it starts to turn brown. Add in 4 cups of turkey stock and 1 teaspoon of apple cider vinegar, and whisk constantly for 5-8 minutes until the gravy begins to boil.
- If your gravy seems too thick at this point, you can add more stock. If it is thinner than you like, you can simmer it until it reaches your desired consistency.
- Season with salt and pepper, to taste. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thinking about smoking an 18# spatchcock turkey this year. Ive smoked smaller birds before, but I haven’t spatcochocked one. I’ll be using a chargriller offset smoker, and usually try to keep the temps around 225-250. I’ll also use the “spare parts” to make gravy, following your methods and recipes for all of this. How long do you think it’ll take to cook this big bird?
Thank you & Happy Thanksgiving.
Even with spatchcocking, I’d still plan around 30 minutes per pound. Remember, times are always an estimate. Make sure to cook to an internal temperature of 165 degrees F.
This is an excellent recipe. Thank you!
Love the spatchcocked turkey and make extra turkey broth to instant pot bones to make rich broth to make Jambalaya with turkey meat as a wonderful 2nd or 3rd day meal.
What temp should I smoke the neck, giblets, and backbone at?
225 will work well.
I make this with the carcass and wings after I have smoked my turkey. Makes for a mean smoked turkey stew as well 🙂
What about smoking the neck, the backbone, and the giblets for an hour or two then making the stock? Why not smoke all of them to get the flavor?
I have also toyed with the idea of putting a pan under my spatchcocked turkey having the bird rest on racks over the pan or making a foil drippings catcher under the bird. is it possible?
Absolutely!