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!