Quote:
Originally Posted by Pablo
Think there's any benefit to smoking the innards for gravy? I've always just boiled them and stripped and chopped them up. Smoke in gravy on top of smoked bird might be a bit too much...
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I've never smoked the innards, but I do put a rectangular foil pan under the grate to catch the drippings as the turkey smokes and have used that to make smoked gravy. It's not too much and is honestly my favorite part of the meal.
If you go that route, just make sure to have some broth or water in your foil pan, and monitor so it doesn't dry out, otherwise the drippings will scorch.