Ingredients for the gravy

By tjanddj

Smoked turkey tastes spectacular, but there are tricks revealed in this recipe that make it the Ultimate Turkey, whether it is smoked outdoors or roasted in your kitchen.

Ingredients

• 3 quarts [2.8 L] water
• 1 cup [237 ml] apple juice
• 2 onions, skin on, ends removed, cut into quarters
• 2 medium carrots, peeled and cut into 2 inch lengths
• 1 stalk of celery, leaves and all, cut into 2 inch lengths
• 1 tablespoon [15 ml] dried sage leaves
• 1 tablespoon [15 ml] dried thyme leaves
• 2 whole dried bay leaves
• 4 tablespoons
• of vegetable oil or olive oil
• 1 tablespoon table salt

Details

Servings 1
Adapted from amazingribs.com

Preparation

Step 1

About the liquids. You can ubstitute some of the water with chicken stock, vegetable stock, or a bottle of a white wine. I usually get a white wine from the closeout bin of the local liquor store. Oxidized white wine is fine; in fact I think it adds depth. Just don't use anything that has turned to vinegar. And never use red wine unless you want purple turkey! I have occasionally added mushrooms (fresh or dried) to the gravy, too. You can substitute a small handful of celery leaves for the celery stalk. This is a good way to get rid of them.

About the onion skins. Onion skins contain a pigment that darkens the gravy. Using them in making stocks is an old chef trick. In fact they are sometimes used as fabric dyes. If the skins are musty, or the underlayer is mushy or rotten, discard them.

Add no salt. Drippings from the meat will have salt, so wait until you taste the final gravy and add salt at the end if you think it needs more.