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.
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!
Smoked turkey is a staple for many households during the holidays, but getting those delicious drippings for making gravy can be tricky with a smoked bird. As a beginner smoker I learned the hard way that you can’t just pop a turkey in the smoker and expect to get drippings like you would from roasting it in the oven. It requires a few special techniques.
In this guide, I’ll walk through the step-by-step process I’ve refined over the years for getting the most drippings out of a smoked turkey, including common mistakes to avoid Whether you’re smoking your first Thanksgiving turkey or just want to up your drippings game, these tips will help you get the savory liquid gold needed for killer gravy and sauces.
Choosing the Right Smoker
The first step is making sure you have the right smoker for the job. You’ll want a smoker big enough to fit a whole turkey, with racks that the bird can sit on securely. Many beginners make the mistake of trying to smoke a turkey in a small smoker like a kettle grill but you really need the ample space of an upright smoker or large offset smoker.
I’d recommend a smoker with at least 5 racks and 400 square inches of cooking space. Popular options are pellet smokers like the Traeger Timberline or an offset smoker like the Oklahoma Joe’s Highland.
Prep Work: Brining, Injecting, and Seasoning
Before smoking, I always brine or inject the turkey to make sure it stays moist during the long cooking time. The extra moisture also helps produce more drippings. An overnight brine in a salt and brown sugar solution works well.
For injecting, I like using a mixture of melted butter and chicken or turkey stock. Inject it throughout the breast and thighs the night before for tons of flavor.
Right before smoking, pat the turkey dry and coat it with your favorite seasoning rub or herb blend. Go light on smoked paprika or chipotle – you don’t want an overly smoky flavor competing with your gravy later.
Positioning the Turkey in the Smoker
Here’s a key mistake to avoid – do not place the turkey directly on the smoker racks. This allows the drippings to fall through the grate and get lost, burning up in the coals or wood chips.
Instead, place the turkey on a v-rack, poultry stand, or vegetable grill basket. This raises the turkey up above the racks, allowing the drippings to pool below it.
Make sure the turkey is centered over your drip pan and not tilted to one side. You want those drippings aimed right into the pan!
Catching the Drippings
The drip pan setup is essential for catching all the flavorful drippings from the smoked turkey. Place a large disposable aluminum foil pan on the racks directly below where the turkey will sit.
Pour 1-2 cups of liquid like chicken broth, apple juice, or wine into the pan before putting the turkey in. Add more if it evaporates during smoking. The liquid keeps drippings from burning and adds extra flavor.
Once the turkey is done, carefully remove the drip pan of drippings. Strain through a sieve to remove solids then use for gravy, au jus, or pan sauces.
Maintaining Low, Indirect Heat
A common mistake is cranking the smoker heat to try to speed things up with a turkey. Resist temptation and keep temps between 225-250°F. High heat causes the drippings to burn and doesn’t allow the collagen to break down and liquefy.
You also want low, indirect heat with no direct flare ups hitting the turkey. This prevents scorching and allows for maximum drippings. Add an extra water pan or deflector plates if needed.
Don’t Open the Smoker Too Much
It’s tempting to keep peeking in, but avoid opening the smoker often. Every time you do, heat and moisture escapes. The slow drop in temperature causes the drippings to cool and thickens. Minimize peeking to maybe once an hour after the first 2 hours.
Use a remote thermometer so you can monitor the turkey’s temp without having to open the lid. This maintains steady heat and runny drippings.
Let It Rest Before Carving
Finally, never carve the turkey immediately after removing from the smoker. Let it rest on a cutting board for at least 20-30 minutes, tented with foil. The juices redistribute through the meat, gathering more drippings that run out once you carve. Those drippings by the carving board make a tasty addition to gravy.
Follow these tips your next smoked turkey, and you’ll have piping hot gravy and sauces overflowing with deep, savory flavor. Just be ready for the best post-Thanksgiving turkey sandwiches you’ve ever tasted! Once you master the art of smoked turkey drippings, there’s no going back to the bland oven-roasted version.
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.
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.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
How to catch turkey drippings in a smoker?
How to collect turkey drippings?
What to do if turkey has no drippings?
Can you smoke a Turkey with drippings?
Smoke your turkey as usual. When the turkey is done, you should have some lovely drippings in the pan under the turkey. You might need to refill the water, wine, or stock throughout the smoking process to help prevent the drippings from burning. What To Do With Turkey Drippings From The Smoker?
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
How do you thicken smoked turkey drippings?
To make an easy gravy, simmer turkey drippings, then whisk in a slurry of 1 tablespoon cornstarch dissolved in 1 tablespoon water per cup of drippings and simmer until thickened, then season with salt and pepper. Store leftover smoked turkey breast in an airtight container in the fridge for up to 4-5 days.
How do you store smoked turkey drippings?
The first way you can store your smoked turkey drippings is by keeping them in your fridge. You will need to place the drippings in an airtight container or jar to ensure the drippings stay fresh and bacteria or mold-free. You can then place the drippings into the middle of your fridge until you need them again.