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This is my year-after-year go-to technique for making gravy for turkey. Smoked turkey wings make an absolutely delightful turkey broth that, with just a few more ingredients added, makes a gravy that is perfect for Thanksgiving turkey. Or turkey any time. Making this gravy takes a little effort, but it is very much worth the time.
If you want to skip the trouble of making the broth, you can make a gravy using roasted turkey wings instead. In a pinch you can use store-bought turkey broth instead, but it truly won’t be as magical. Using smoked (I use my Weber smoker) turkey to make the broth really adds a tremendous flavor to the gravy. It is something I look forward to all year long.
I like to use my good ole trusty Dutch oven to make this gravy and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Smoked Turkey Gravy
- Melt butter in a large pot or Dutch oven over medium-high heat.
- Whisk in the flour. Cook, whisking constantly, until golden in color.
- Slowly pour in 2-3 cups of the stock, a little at a time, whisking constantly.
- Add the vinegar. Season with salt and pepper, to taste.
- Whisk in some of the milk. Taste and add more if you wish, but don’t make the gravy too thin. Let simmer until the desired thickness is achieved. Add more milk if it gets too thick
Nutritional values are approximate.