Browning and "Pre-Cooking" Meathead's Turkey Gravy?

[CaliforniaDad]

Looking for input: The one thing I know I'll miss is the extra smoke flavor in the liquid, but I'm wondering if there are any *other* reasons not to attempt the browning of the turkey parts and "pre-cooking" of the gravy, described below?

I've made Meathead's spatchcocked and smoked turkey several times, doing it with the gravy, exactly as explained. Results have been great. However, my new smoking rig (RT-700) doesn't really have the headroom to do the whole water-pan-for-gravy-under-the-bird setup (even if I try putting it on the deflector plate). I'm thinking I might start the turkey on the smoker without the pan, and finish in the oven with the pan underneath.

Additionally, I have some extra turkey bones/parts, and I'm toying with the idea of browning the spine, neck, and extra bones in some oil, like a traditional gravy, and then adding the full Meathead gravy recipe and simmering some on the stove, before putting it under the bird in the oven at the end. What might be downsides I'm not seeing?

Thoughts? Maybe Meathead can even chime in?

Thanks in advance!

[mnavarre]

I always brown off my turkey parts and start the stock on the stove, that way it's hot when it goes in the kettle. As far as getting it in the pit, could you put part of the stock in a shorter pan so it gets smoke while you finish the rest on the stove?

[CaliforniaDad]

Yeah, the more I think about it, I think I’m going to brown bits and simmer gravy beforehand, and just put the full pan in the smoker next to the turkey to get some smoke before putting the gravy under the turkey in the oven.

And, I’m now curious why Meathead doesn’t recommend browning the turkey parts at the start of his gravy recipe?

[Meathead]

I don't bother browning the parts for the gravy. I'm guessing it helps a tiny bit but there are so many other flavors in there I'm guessing the diff would not be noticed. But the real reason: I'm lazy.