This smoked turkey gravy is an absolute must-have for your Thanksgiving or holiday feast. It’s rich, flavorful, and incredibly easy to make and calls for a few key ingredients.
We know you’re super busy preparing for the big day, which is why we created this simple gravy solution! Instead of going through all the hassle of smoking turkey wings to make gravy, we use a store-bought smoked turkey leg (drumstick) instead. There is no need to collect turkey drippings from the pan!
Where to purchase smoked turkey legs
You can find smoked turkey legs at most grocery stores across the United States. They are usually stocked in the refrigerated meat section, near the ham hocks and other smoked items. If you cannot find them there, check with the meat counter or your local butcher. If you still can’t find them, you can purchase them through an online meat purveyor.
Why this recipe works
The smokiness of the drumstick infuses the gravy with a fantastic savory flavor that will bring out the best in your smoked turkey and mashed potatoes. Our easy recipe results in a velvety, smooth gravy that your loved ones will rave about!
Ingredients
- 1 smoked turkey drumstick (pre-made, store-bought)
- Unsalted chicken or turkey broth
- Unsalted butter
- All-purpose flour
- Dry chardonnay (or apple juice)
- Dried parsley
- Dried rosemary (sub with dried thyme, basil, sage, or oregano)
- White pepper (use more if preferred)
- Salt to taste
Steps to Make a Smoked Turkey Gravy
- Simmer the turkey leg: In a medium saucepan, combine the smoked turkey drumstick, chicken or turkey broth, and dried rosemary. Bring it to a simmer over medium heat for 30 minutes to allow the flavors to infuse into the broth. Remove the drumstick and set aside.
- Strain the broth to remove herbs and pieces of turkey meat or skin that might have come loose. Set the infused broth aside.
Making the Roux and Gravy
- Making the roux: Wipe the saucepan clean and melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook the roux or until it turns a light golden brown.
- Slowly whisk the broth to the roux, whisking constantly to avoid lumps. Continue to whisk until the mixture thickens.
- Stir in the chardonnay, dried parsley, white pepper, and salt to taste. Allow the gravy to simmer for an additional 5-6 minutes, stirring occasionally.
- Taste the gravy and adjust the seasonings as needed.
- Once the gravy has reached your desired consistency and flavor, remove it from the heat.
- Pour it into a gravy boat and serve it at the table with your turkey and all the trimmings.
- Save the turkey leg: Keep the smoked turkey drumstick intact or carve it into larger pieces. You can use it in your favorite vegetable dishes or use it in leftover soups and other recipes.
Storing Leftovers
Store your smoked turkey gravy in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop. If it becomes too thick, add a little water or broth to thin it out. This gravy makes a great addition to soup, turkey pot pie filling, or as a creamy base for casseroles.
Tips
Feel free to customize this easy smoked turkey gravy to your liking. Add savory ingredients like garlic or onion powder to the broth or a few dashes of hot sauce or Cajun seasoning for an extra kick. Experiment and share your feedback by leaving a comment below. And as always, don’t wait until the day of your event to try something new. Test it out first to make sure it is the right fit for your Thanksgiving menu! If you decide that smoked gravy isn’t for you, try this quick and easy turkey gravy instead.
More Recipe Inspiration
- Thanksgiving Side Dishes
- Comfort Food Recipes for the Grill and Smoker
- Smoked Turkey Leftover Recipes
- Best Meats to Smoke for the Holidays
Easy Smoked Tukey Gravy
Ingredients
- 1 smoked turkey drumstick pre-made, store-bought
- 4 cups unsalted chicken or turkey broth
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 tablespoons dry chardonnay or apple juice
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary sub with dried thyme, basil, sage, or oregano
- 1/4 teaspoon white pepper add more if preferred
- salt to taste
Instructions
- In a medium saucepan, combine the smoked turkey drumstick, chicken or turkey broth, and dried rosemary. Bring it to a simmer over medium heat for 30 minutes to allow the flavors to infuse into the broth. Remove the drumstick and set aside.
- Strain the broth to remove herbs and pieces of turkey meat or skin that might have come loose. Set the infused broth aside.
- Wipe the saucepan clean and melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to cook the roux or until it turns a light golden brown.
- Slowly whisk the broth to the roux, whisking constantly to avoid lumps. Continue to whisk until the mixture thickens.
- Stir in the chardonnay, dried parsley, white pepper, and salt to taste. Allow the gravy to simmer for an additional 5-6 minutes, stirring occasionally.
- Taste the gravy and adjust the seasonings as needed.
- Once the gravy has reached your desired consistency and flavor, remove it from the heat. Pour it into a gravy boat and serve it at the table with your turkey and all the trimmings.
- Keep the smoked turkey drumstick intact or carve it into larger pieces. You can use it in your favorite vegetable dishes or use it in leftover soups and other recipes.
- Store your smoked turkey gravy in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop. Add a little water or broth to thin it out as needed. This gravy makes a great addition to soup, turkey pot pie, or casseroles.
