homemade turkey gravy


  • 1 Turkey, neck

  • 2 Large Onion, eighth

  • 4 Celery, stalks

  • 4 Large Carrots, fresh

  • 8 Clove garlic, smashed

  • 8 thyme sprigs

  • 4 Cup chicken broth

  • 1 Teaspoon salt

  • 1 Teaspoon cracked black pepper

  • 1 Butter, Sticks

  • 1 Cup all-purpose flour




When ready to cook, set the temperature to 350℉ and preheat the Z Grill with the lid closed, for 15 minutes.


In a large roasting pan, place turkey neck, onion, celery, carrot (roughly chopped), 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 (cut into 8 pieces) 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!

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