Smoked Turkey With Bbq Gravy Food

SWEET AND SPICY SMOKED TURKEY WITH SMOKED GRAVY

Steps:

• Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
• The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
• Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
• After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
• Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
• To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
• Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
• Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.

SMOKED TURKEY GRAVY

Steps:

• In a heavy-bottom saucepan over medium-high heat, add the olive oil and chopped turkey necks, browning the bones on all sides, 6 to 7 minutes. Add the celery, carrot, garlic and onion and saute until the onions are translucent, 5 to 6 minutes. Season with salt and pepper.
• Reduce the heat to medium, then add the flour to create a roux. Stir well and cook until the roux is a deep brown color and has a nutty aroma, 8 to 10 minutes. Add the chicken broth and thyme, while using a whisk to stir. Stir and cook until the gravy is smooth and there are no lumps. Bring to a boil then simmer to reduce slightly, about 10 minutes.
• Remove the gravy from the heat and strain through a fine-mesh strainer into a smaller saucepan. Discard the solids. Taste and adjust seasoning. Keep warm until ready to serve.

SMOKED-TURKEY GRAVY

Steps:

• Preheat oven to 425°F. Arrange turkey neck, giblets, and pieces in a single layer (or close to it) in a roasting pan or large skillet. Roast until golden brown all over, about 1 hour, 30 minutes. Transfer to a small stockpot. Add carrots, onion, celery, bay leaf, and stock to cover. Bring to a boil over medium-high heat, skimming and discarding any foam that rises to surface. Reduce heat to low and simmer until reduced to about 3 1/2 cups, 30 to 45 minutes.
• Strain, discarding all solids but neck and giblets. Let broth stand 10 minutes, then skim fat from surface and discard. Remove meat from neck and shred. Cut up giblets.
• Meanwhile, place roasting pan over medium heat. Add wine and cook, scraping up browned bits, until liquid has almost evaporated and all the bits have come up from bottom of pan, 3 to 5 minutes.
• Add 2 1/2 cups strained broth, shredded neck meat, and chopped giblets to pan; bring to a boil, then reduce heat to low and simmer 10 minutes. In a small, tightly covered jar, shake remaining strained broth and flour to combine, then whisk mixture into the simmering broth. Return to a boil, then reduce heat to low and simmer until thickened, 1 minute. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Serve as is, or strain (you should have about 2 cups strained, more like 3 unstrained).