First Turkey on WSM, The gravy.

[Guy]

Thanks, will order soon.

[Ernest]

I got the fine grind, It's not really fine fine. It's close to kosher grind. Their course grind is really course.

[Guy]

Ernest did you get the fine or the course salt? Looking to order.

[Guy]

DW this is great I am sure my wife will want me to do the same. Thanks for the video.

[DWCowles]

This is how the wife wants me to do the turkey and gravy

[Guy]

Well everyone I finally got some good gravy. Don't ask me what worked because I don't know. Anyway I put the gravy in a pan and added salt, pepper, celery salt, garlic salt, onion salt and a little smoked paprika. Then I heated it up and stirred it often while it was heating until it came to a boil. It took about 10 minutes to boil and I would taste it all along. Added a little more salt until I got the taste I wanted. By then it was boiling so I shut it down. I heated up some turkey with the gravy on it and made turkey sliders. Wonderful. Still don't know what happened on the cook but the gravy now lives up to its rep. Thanks everyone for trying to figure it out,

[Guy]

You know Ernest. The water is evaporating no doubt about it. That is pretty logical thinking. After reading all about the gravy I thought it would be the best thing in the world. But I am from the South (ancestors from the country or the woods). So I have had every kind of gravy. Even gourmet gravy. With water gone nothing left but oil. But I am still hearing raves about the gravy. So I am not ready to give up.

[Ernest]

I wanted to smoke some too but after trying the small bag I won't smoke my own.
It's a little expensive but the flavor is out of this world. Plus I only use it as a finishing salt so it should last me a while.

[fzxdoc]

Yum, Ernest. You have the best flavor ideas! I was going to smoke some salt but that bag o' salt looks pretty tasty.

Kathryn

[Guy]

Thanks everyone for your responses. I got in late last night so I did not have time to heat up the gravy and add salt. I did however skim the fat off of the top. Will add salt tonight. If that does not work I am going to have to make a roux gravy. Should I post this somewhere else to get more feed back?

[Ernest]

I stopped making gravy from smoker dripping pan. I could be wrong but I think that the water/ liquid from the bird actually evaporates leaving you with just the fat. (could be the oil taste that you're experiencing)
Your best bet would be to use the neck, wing tips and liver for stove top gravy.
Get the nicely seared in butter, add mirepoix, salt and chipotle pepper. Add flour to make a roux, add cold stock (I love Better than bouillon). Add some mustard and some dried herbs such as Herbs De Provences. Fresh thyme works beautifully as well. Strain and enjoy.
The chipotle pepper will give you some smokey flavor.
Get you summa this salt to finish off any dish.

[FLBuckeye]

I have done the UT recipe 5-6 times and have never had an issue with the gravy tasting like oil. Odd to say the least

[smarkley]

very strange.... you should have all kinds of good flavor.. turkey, smoke, veggys, all the herbs... I don't get it.

[Guy]

Smarkley, thanks for your responses. So you are saying it has a flavor besides just oil? The flavor I have is predominantly oil taste. Smooth oil.

[smarkley]

I am at a loss then. Smoke will affect it some, but I think you should normally have enough from normal smoking.