It’s all gravy anytime the Traeger gets fired up, and that's even more true when making Turkey Gravy. This fowl recipe is anything but offensive, featuring roasted turkey neck and veggies as the base for rich, wood-fired flavor.
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When ready to cook, set the temperature to 350℉ and preheat the Traeger 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 Traeger.
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!
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