Turkey JusSteven Raichlen
Due to the brining, the drippings in the pan under the turkey may prove too salty for gravy. (And there probably won’t be enough.) So place some chicken or turkey stock in an open foil pan in the smoker and smoke it while you cook the turkey. Added benefit: the steam will help keep the turkey moist.
- Yield: Makes about 2 cups
- Up to 1/2 cup smoked turkey drippings
- 2-1/2 to 3 cups turkey or chicken stock
- 2 teaspoons cornstarch (optional)
- 3 tablespoons Madeira or cream sherry (optional)
- Salt, if needed, and freshly ground black pepper
Step 1: Strain the turkey dripping into a large measuring cup. Depending on how many drippings you have and how salty they are, you’ll use up to 1/2 cup. Add enough smoked turkey or chicken stock to make 3 cups.
Step 2: Bring the drippings and stock to a boil in a large saucepan. For a slightly thickened jus, dissolve the cornstarch in 1 tablespoon Madeira and whisk the mixture into the boiling stock. For an unthickened jus, add the Madeira and boil for 2 minutes. Whisk in salt and pepper to taste.
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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣