Don’t forget that everyone at the table wil want some gravy. after you have smoked gravy you’ll never go back to anything else ever.

Total Time: 15 minutes
Servings:10

Ingredients:

  • 2 quarts Chicken Broth

  • 1 Sprig fresh Rosemary

  • 2 Sprigs fresh Thyme

  • 1/2 cup flour

  • 8oz Maple smoked Butter(see previous recipe)

Chef's Tip

This gravy can be used for multiple applications where a hint of smoke is desired.

Directions:

  1. Place the stock in a heatproof container and add the herbs. Set on the grill with the turkey.
  2. Use the top shelf if available and smoke for 30 minutes with the lid closed. The smoke from the Hickory planks under the Turkey will help flavor the stock.
  3. Remove the stock from the grill and strain.
  4. Add the butter and flour to a pot and cook on the stove over a medium low heat for 10 minutes stirring often.
  5. Increase the heat to medium and quickly whisk in the stock until thickened.
  6. Serve generously with the Hickory Planked Turkey.
  7. Enjoy!
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