Smoked Gravy

Smoked Gravy
Contributor
Smoked Gravy
Clint Cantwell

Smoked Gravy

Take your gravy to a new level this holiday season with this smoked version from Clint Cantwell, editor of Grilling.com. It’s easy to make and full of flavor.

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12
Servings
171
Calories Per Serving
Deliver Ingredients

Ingredients

  • 32 Ounces turkey stock
  • 2 Tablespoons butter
  • 2 Tablespoons flour

Directions

Prepare your smoker or grill for two-zone cooking by placing preheated charcoal briquettes on one side of the grill to create a hot and a cool zone. Close the bottom vents almost entirely for low heat cooking (225-250 degrees) and add 2-3 chunks of your favorite smoking wood to the preheated charcoal briquettes; this will give the gravy a deep smoky flavor.

Place turkey stock or turkey broth to a disposable aluminum half pan and place the pan on the grill’s main cooking grate. Cover the grill and allow the broth or stock to absorb the smoke flavor for approximately 45 minutes until the preferred level of smokiness has been achieved. Remove the pan from the grill and set it aside. Open the bottom vents slightly to increase the temperature to approximately 350 degrees.

Place a small saucepot on the hot portion of the grill and add the butter and flour. Stir the flour and butter mixture continuously for approximately 10 minutes until the roux begins to turn golden brown (you can continue to cook and stir the roux if you wish to have a darker, richer flavor).

When the roux browns, pour the turkey stock and drippings from the aluminum pan in to a fat separator (alternatively you can use a spoon to remove as much of the fat as possible from the top of the liquid). Slowly add the separated liquid to the roux while stirring continuously to remove any possible lumps.

Let the gravy simmer until warmed through then serve alongside your holiday roast.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
44mg
15%
Carbohydrate, by difference
11g
8%
Protein
13g
28%
Vitamin A, RAE
1µg
0%
Calcium, Ca
25mg
3%
Choline, total
69mg
16%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
126mg
18%
Selenium, Se
16µg
29%
Sodium, Na
562mg
37%
Water
46g
2%
Zinc, Zn
2mg
25%

Gravy Shopping Tip

Instead of buying stock in a box for your gravy, try buying bones from the butcher to use as the base in your own.

Gravy Cooking Tip

If gravy has a chalky taste, the flour may not be cooked long enough – make sure to whisk flour until it is a deep golden color and smells nutty before adding liquid.