Smoked Turkey Gravy: Drippings, Tips, and Tricks

This brandy and cayenne-infused smoked turkey gravy is incredibly simple to prepare and incredibly delicious. you NEED this gravy for your Thanksgiving meal.

I am in love with this easy turkey gravy guys. Its so rich and delicious, but so easy to make. And it goes amazing with these other holiday favorites:

Every year, Thanksgiving is a giant bird grilled/smoked over an open fire pit. After what seems like an eternity, it rests, but that time is well spent making this smoked turkey gravy with the pan drippings and giblets.

And you all know how often people smother their Thanksgiving meal in gravy….so lets make that gravy AWESOME.

Cracked black pepper, brandy, cream, a touch of cayenne and lets not forget those turkey drippings. this has all the making of an amazing gravy and we are in love.

Additionally, if you’d like, you can prepare this in advance by using store-bought pre-smoked turkey legs and wings and following the directions below.

If youd like a white gravy to complement this turkey gravy, try this ultra delicious bacon gravy. [feast_advanced_jump_to]

You can use store bought turkey stock, homemade turkey broth or just use chicken stock. I use my Instant Pot turkey bone broth because I adore the robust flavor of freshly made turkey stock.

The full list of ingredients can be found in the recipe card at the bottom of the post.

How to Make Turkey Broth (Optional)

STEP 1: Fill the slow cooker with the roasted turkey parts (wings, giblets, and any bones), chopped vegetable leftovers, and bay leaves.

STEP 2: Cover with water and cook on high for 6 hours.

STEP 3: Strain and let cool to room temperature. Reserve 4-5 cups for the gravy recipe.

**NOTE: the vegetables and turkey can be used a second time to make another batch of broth. Use the same instructions.

Any leftover turkey broth can be frozen for up to six months or kept in the refrigerator for up to one week.

To freeze, pour broth into ice cube tray and freeze. Once frozen, transfer to freezer safe bags for storage.

Using a vacuum sealer, first pull out the bag just enough so you can see about ½” of it, then press the seal button to freeze the gravy. Then pull about 15-18 inches of the bag out. Use the cutter to cut it off.

Pour the gravy in a sealed bag. You can freeze all the gravy in one bag, or divide it into serving sizes.

Place the bag in the vacuum sealer and select the “moist” setting (if available). Use the vac/seal button to seal the bag.

Always label your bag because I guarantee you will forget what it is. Trust me.

• If you don’t have enough turkey drippings, you can roast giblets and/or wings in a pan with one to two cups of stock at 425 degrees for about half an hour, or until the stock reduces significantly and resembles dripping.
• You can make this ahead by purchasing smoked turkey pieces and following the steps in #1 above.
• Add an extra ½ teaspoon of black pepper for an even more peppery taste.
• Add ¼ teaspoon smoked paprika for an even smokier flavor.
• Substitute white wine or sherry for the brandy. You can also just use more stock.
• Take note: Before adding any salt, taste the gravy if you’re using store-bought broth.
• Add more turkey broth if the gravy seems too thick until the right consistency is achieved.

You can collect the drippings from the turkey while it’s smoking as long as you have a pan underneath it. If not, you will have to prepare your own drippings by cooking a smoked turkey leg or wing in broth.

Your turkey gravy will taste better if it is made with butter, and if you add additional seasonings like cayenne, onion, and paprika, along with wine or fresh turkey stock.

Place a large disposable roasted pan (usually foil) under the bird while smoking to collect any drippings.

Have you tried this recipe? Please rate it and let me know what you thought in the comments section below!

Step By Step Instructions

STEP 1: Pour the drippings in a small glass bowl and set aside until ready to use.

**Note: You can use turkey wings and/or giblets and roast them in a pan with 1-2 cups of stock at 425 degrees Fahrenheit until the stock is significantly reduced, mimicking dripping (takes about 30 minutes) if you don’t have enough turkey drippings or if you want to make this in advance.

STEP 2: Add the butter to the turkey drippings in a skillet and heat to medium heat.

STEP 3: Add the flour and stir to combine until a paste forms. Cook, stirring constantly, for about 2 minutes.

STEP 4: Add the minced onions and cook for 1 minute.

STEP 5: Add the brandy, cayenne pepper and black pepper. Slowly stir in the broth, ½ cup at a time until a gravy forms.

STEP 6: Stir in the cream and salt. Add additional salt to taste if desired.

**NOTE: If gravy is too thick, add additional turkey broth until desired consistency is reached.

This turkey gravy can be frozen for later use (see below) or kept in the refrigerator for up to a week.

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