4 cups homemade chicken stock
2 large onions cut into 8th
4 carrots, rough chop
4 celery stalks
8 sprigs thyme
8 cloves garlic, peeled and smashed
1 turkey neck
1 cup flour
1 stick butter, cut into about 8 pieces
1 tsp kosher salt
1 tsp cracked black pepper
When ready to cook, set the temperature to 350℉ and preheat with the lid closed, for 15 minutes.
In a large roasting pan, place turkey neck, onion, celery, carrot, garlic and thyme. Add 4 cups of chicken stock and sprinkle with salt and pepper.
Place the prepped turkey on the rack into the roasting pan and place in the Z Grill.
Cook for 3-4 hours or until the breast reaches 160℉. Once taken off the grill, the turkey will continue to cook and will reach a finished internal temperature of 165℉.
Strain the drippings into a saucepan and simmer on low.
In a larger saucepan combine butter and flour with a whisk stirring until golden tan. This takes about 8 minutes, stirring constantly.
Next whisk the drippings into the roux and cook until it comes to a boil. Season with salt and pepper and serve hot. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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