Just because you are doing your turkey on the grill this year doesn’t mean that you can’t have great pan gravy to serve along side the bird. In fact, some of the best gravy I’ve ever made comes from a grilled turkey as the smoke from the cooking process provides a depth of flavor that you’d never get from oven roasting.
32oz. box of turkey stock
2 tbsp. butter
2 tbsp. flour
When smoking or grilling a turkey, place a disposable aluminum half pan beneath the main cooking grate and add turkey stock to the pan. Place turkey on the grill directly above the liquid and cook as instructed (you can find one of my favorite recipes here.
When the turkey has finished cooking, place a small sauce pot on the hot portion of the grill and add the butter and flour. Stir the flour and butter mixture continuously for approximately 5 minutes until the roux begins to turn golden brown.
As the roux browns, pour the turkey stock and drippings from the aluminum pan into 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 turkey.