KEEPER Make-Ahead Roast Turkey and Make-Ahead Turkey Gravy with Onions & Sage ( Nikki/Ina) ❤️

 

This is the BEST gravy I have ever made.  Says me and everyone else at Thanksgiving in 2024.  The sage and red onions made it so-dang-delicious.  I adore Ina Garten's recipes (who doesn't?) This amazing turkey and gravy recipe you will use year after year. I know I will.

With love and full tummies ~ Mama Bear  ❤️ 

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Turkey Ingredients :

• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• Grated zest of 1 lemon
• 1 (12- to 14-pound) fresh turkey
• 1 large yellow onion, unpeeled and cut in eighths
• 1 lemon, quartered
• 8 sprigs fresh thyme
• 4 tablespoons (½ stick) unsalted butter, melted
• Make-Ahead Turkey Gravy with Onions & Sage (see recipe)

Turkey Instructions :

Two or three days before you plan to roast the turkey:

• Combine 3 tablespoons of salt, the minced thyme, and lemon zest. Wash the turkey inside and out, drain it well, and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.

Turkey Day:

• Preheat the oven to 325 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. With kitchen string, tie the legs together and the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.

• Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165 degrees (put the thermometer in sideways) on an instant-read thermometer. Remove from the oven and place the turkey on a platter. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees. Remove the dark meat to the platter with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.

• Pour a ¼-inch layer of the gravy into a large (12 × 16-inch), ovenproof serving platter (make sure it’s ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.Kosher salt and freshly ground black pepper.

Turkey Gravy with Onions and Sage Ingredients :

(Makes 4 Cups)

• 6 tablespoons (¾ stick) unsalted butter
• 1 large red onion, halved and sliced ¼ inch thick
• 4 large garlic cloves, peeled and halved
• 6 tablespoons all-purpose flour
• 4 cups good chicken stock, preferably homemade
• 2 tablespoons Cognac or brandy
• 10 large fresh sage leaves
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine, such as Pinot Grigio

Turkey Gravy with Onions and Sage Instructions :

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. 

• Sprinkle on the flour and cook, stirring constantly, for 1 ½ minutes. 

• Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. 

• Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.

• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

Source: Modified by me from Ina Garten

Leftover Turkey Salad/Wraps KETO (Carolyn) *

 

This low carb turkey salad is a fantastic way to use up those Thanksgiving leftovers. Make it into tasty and healthy turkey salad wraps with some keto vegetable crusts. 

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Prep Time10minutes minutes

Total Time10minutes minutes

Servings4 servings

Calories457kcal

INGREDIENTS:

• 2 cups leftover cooked turkey, chopped
• 2 stalks celery, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh sage
• ¼ cup chopped toasted pecans
• ¼ cup sugar free dried cranberries (I have a recipe here for it - freezes well!)
• ⅓ cup avocado oil mayonnaise (ie: Chosen)
• Salt and pepper to taste
• 4 Low carb tortillas (I like HERO, Zero and Mission)

INSTRUCTIONS:

• In a large bowl, combine the turkey, celery, lemon juice, sage, pecans, and cranberries. Stir to combine.
• Add the mayonnaise and stir until well coated. Season to taste with salt and pepper. 
• Divide the mixture among 4 low carb wraps and roll up tightly. Cut each roll in half and serve.

Notes:

Nutritional info includes the wraps. For the turkey salad alone, each serving has:

Food energy: 337 cal Calories from fat: 206 Cholesterol: 47mg Carbohydrate: 3.69g Total dietary fiber: 1.76g Protein: 26.01g

Nutrition:

Serving: 1wrap | Calories: 457kcal | Carbohydrates: 6.69g | Protein: 35g | Fat: 31.9g | Fiber: 1.8g 

Source: Carolyn Ketchum of All Day I Dream About Food

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Perfect Upside Down Turkey * KETO

This is a fool proof way to cook an unbelievably moist, no fuss, turkey.  The key is cooking it upside down first, all of the drippings cook into the breast.  I haven't had to baste the turkey every 30 minutes like I have in the past, but it definitely won't hurt if you want to.  The lemon adds just enough freshness to it. The seasoned salt replaces any need to brine a turkey.  Make sure the turkey is taken out enough time prior to roasting and let it rest for 1 hour.  I promise it will stay hot for serving but is critical for a moist turkey. 

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 10-12 | 3 Carbs
  
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• Ingredients :

Turkey:

• One 12- to 14-pound fresh turkey
• Kosher salt* and freshly ground black pepper
• 2 tablespoons finely minced fresh oregano
• 2 tablespoons finely minced fresh parsley
• 2 tablespoons finely minced fresh tarragon
• 1 tablespoon ground sumac (optional)
• 1 tablespoon finely minced fresh thyme
• 1 teaspoon finely minced shallots
• Grated zest of 3 lemons (save lemons for next day roasting)
• 1/2 cup extra-virgin olive oil

Roasting:

• Kosher salt and freshly ground black pepper
• 10 sprigs fresh parsley
• 10 sprigs fresh thyme
• 5 sprigs fresh sage
• 3 lemons, halved or cut into thick slices
• 1 shallot, halved
• 1 garlic bulb
• 3 carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 1 onion, roughly chopped
• Water or stock, for the roasting pan
• 4 tablespoons (1/2 stick) unsalted butter or olive oil

* You can use sea salt too, but it's a bit more expensive so using kosher salt is a less expensive.

• Instructions :

For the turkey: 24 hours before 

• Take out the gravy bag, giblets and neck from both sides of the turkey. If you want to simmer the giblets in a bit of water and cut them up for your stuffing or feed them to your cat/dog, go for it.  I don't use the gravy packet but you certainly can add the drippings from the turkey to the grave packet and follow the instructions on the packet to make it. My first turkey, I didn't know they were in there and cooked it - it was fine, but I am telling you, they are in there - so don't forget  (-:  

• Rinse the turkey in the sink inside and out and make sure that there aren't any missed feathers.  Dry the turkey with paper towels well to ensure that the rub stick to it.

• Twenty-four hours before cooking your turkey, liberally season the inside and outside of the turkey with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. 

• Spread the herb mixture all around the inside and outside of the turkey. (If you want to also rub in between the skin and the turkey for extra flavor, go ahead! Place 2 fingers just under the skin of the turkey and the breast and loosen up the skin without tearing it.  Rub more butter/olive oil in between the layer of skin and the turkey.)

• Place fresh sage leaves between the layers.

• Refrigerate the turkey, uncovered to dry the skin, for 24 hours.

For the roasting:

• Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature. (IMPORTANT! this ensures even cooking)

• Preheat the oven to 450 degrees F.

• Cut the garlic bulb in half and place half of it in the cavity of the turkey and the other half on the wire rack. Put the parsley and thyme sprigs in the cavity with the 2 lemons and shallot halves.

• Put the remaining 1 lemon slices under the turkey along with the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. 

• Add the turkey (UPSIDE DOWN, BREAST SIDE DOWN) to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. 

• Take the turkey out of the oven, turn down the temperature to 350 degrees. Flip the turkey breast side up and drizzle with a little more olive oil.  Note: Flipping the turkey might be a bit tricky since the turkey is heavy, maybe ask for some help.  You can use a couple of tongs to help, I just kind of roll it over but be careful!!

• Put turkey back into oven and continue to roast.  (You can bast the turkey with the pan drippings every 30 minutes but I haven't had to do this and it's incredibly moist.)  

• Cook until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. 

• Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting.

• Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving.

• Why Roast a Turkey Upside Down?

If the biggest complaint on Thanksgiving day is that the  turkey is too dry, why not flip the narrative (literally).

• Faster roasting. The dark meat on top cooks faster in this exposed position.
• White meat that doesn’t dry out. By roasting turkey upside down, the breast meat is protected from the oven’s searing heat by the rest of the bird.
• No basting required. While the turkey roasts, the rendered fat and juices drip down onto the breast meat, slow-basting the bird to juicy perfection.

Recipe adapted from FoodNetwork, TheKitchen:  Geoffrey Zakarian (I have altered this recipe to use tips from Martha Stewart's upside down turkey recipe and of course my own changes.)

Buffalo Turkey Meatballs KETO

These juicy, spicy buffalo turkey meatballs are light, grain-free, nut-free, and low carb.  Serve with some blue cheese and celery for a game day treat!  Feel like you are eating yummy buffalo wings without the mess - double bonus!

Ingredients:

• 1 1/2 lb Ground turkey
• 1/4 cup Egg whites
• 1/2 cup Blue cheese (crumbled)
• 1/2 cup Scallions (chopped)
• 1/2 cup Cayenne pepper sauce (such as Frank's Red Hot)
• 1 tbsp Olive oil

Instructions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Combine the turkey, egg whites, blue cheese, scallions, and 3/4 of the cayenne pepper sauce in a bowl. Form into 1-inch balls and place on the lined baking sheet. Bake for 12-15 minutes, until barely done.

Meanwhile, whisk together the remaining cayenne pepper sauce with the olive oil.

Drain the fluid released by the meatballs and transfer them to a clean sheet of parchment paper (still on the baking sheet). Drizzle a small amount of the cayenne olive oil mixture over each meatball. Bake for 2-3 minutes.

Source:  Wholesome Yum

Turkey Tacos with Cranberry Salsa

Serves 4
Tart up your Thanksgiving leftovers by adding some unexpected spice to your cranberry sauce.

Prep time: 35 minutes n Total time: 35 minutes

For the cranberry salsa:

• 1 cup leftover cranberry sauce
• 1/3 cup finely chopped white onion
• 1 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 1 tablespoon finely chopped fresh cilantro
• 1 jalapeño, seeded and minced

For the tacos:

• 1 tablespoon olive oil
• 1 yellow or white onion, sliced
• ¼ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups leftover roast turkey,
• coarsely chopped
• 4 sprouted-grain tortillas
• 2 cups shredded romaine lettuce
• Fresh cilantro
• Lime wedges

1. Combine all of the salsa ingredients in a small bowl. Set the salsa aside for 30 minutes to allow the flavors to blend.

2. Meanwhile, assemble the tacos: In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until soft, about 8 minutes. Add the cumin, chili powder, salt, pepper, and turkey to the skillet. Continue to cook until the onion is lightly caramelized and the turkey is warmed through, about 4 minutes. Remove the filling from the heat.

3. Warm the tortillas, or toast them in a dry skillet. Divide the filling and shredded lettuce
evenly among the tortillas. Serve with the cranberry salsa, fresh cilantro, and lime wedges.

For a Phase 2 lunch or dinner, simply skip the cranberry salsa, substitute vegetable sauce for
the oil, and wrap the turkey filling in lettuce cups.

Source:  Haylie Pomroy

Sloppy Joes or Chili Mac

Serves 4 | Prep time: 15 minutes | Total time: 30 minutes

Ingredients

• 1 pound lean ground beef or ground turkey
• 1 cup chopped onion
• 2/3 cup chopped green bell pepper
• 2 cups tomato sauce (sugar-free and organic — or homemade)
• 2 tablespoons tomato paste
• 1 1/2 teaspoons prepared mustard
• 1 1/2 teaspoons tamari
• 1 1/4 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 3/8 teaspoon powdered stevia
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

For Sloppy Joes:

• 2 sprouted grain buns, split

For Chili Mac:

• Cooked quinoa-kamut macaroni (4 cups for Phase 1 or 2 cups for Phase 3). We used Eden Organic brand. You could also use brown-rice pasta for Phase 1.

Instructions

Heat a large skillet over medium heat. Cook the beef, onions, and green peppers together, stirring until the beef is crumbled and browned. Stir in the remaining ingredients, and reduce the heat to medium-low. Cover and cook 15 minutes, stirring occasionally.

For Sloppy Joes:
Divide the beef mixture among the bun halves and serve open-faced. Top with pickles, raw onions, and/or lettuce

For Chili Mac:
Stir the cooked macaroni into the beef mixture and serve.

Cider Brined Slow Roasted Chicken or Turkey

Don’t be afraid of the salt in the brine. It sounds like a lot. It helps tenderize the chicken, helps dry out the skin during the roasting process, and it’s really REALLY delicious. But you won’t feel like you’re eating a boatload of salt.

You could totally double (or triple) the recipe and use the brine for your turkey. I’m not sure about how the slow-roasting process would translate to turkey, but the brine… it’s amazing.

P.S. Oh, and save those bones, friends! Follow my recipe for that. It’s a game-changer. 

• ❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 6-8 | 3 Carbs
  
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• Ingredients :

For the Brine:

• 4 cups apple cider
• 3½ Tbsp kosher salt
• 3 Tablespoons chopped fresh sage
• Enough water to cover the chicken

For the Chicken:

• 1 (3-5 lb.) chicken, giblet and neck removed
• 1 onion, quartered
• 2 Tbsp chopped fresh sage
• 2 Tbsp avocado oil (or butter)
• 1 Tbsp salt
• 1-2 tsp pepper

• Instructions :

For the Brine:

• Warm up the cider and salt in a saucepan over medium heat, until the salt is fully dissolved. Add in the sage. Place the chicken in a gallon-sized zip-top bag (or you can buy a special turkey brining bag).

• Pour the brine into the bag over the chicken (things'll be getting a bit tight in the bag). I prop the bag up in a Dutch oven or stockpot to help keep things steady. Add just enough water to cover the chicken. Seal the bag and refrigerate to brine for 8-12 hours.

For the Chicken:

• After brining the chicken, discard the brine. Place the chicken in the Dutch oven or roasting pan you plan on using. Place the quartered onion in the cavity of the chicken. With a sharp knife, gently loosen the skin over the chicken breast. Work slowly, so that you don't puncture the skin.

• In a small bowl, combine sage and avocado oil. Rub under the skin in the pocket you just created over the chicken breast. Sprinkle the outside of the chicken generously with salt and pepper.

• Pour ½ cup water into the bottom of the pan.

To Roast:

• Roast the chicken at 250 degrees for 3 hours. Increase the heat to 375 degrees and continue roasting for 30-45 minutes, or until the skin is browned and crispy.

• Allow the chicken to rest for 5-10 minutes, then carve.

Source:  One Lovely Life

Brined Whole Turkey Breast on the Grill KETO

It's warm outside and you're itching to cook something on the grill.  This is a great recipe that is easy and so delicious.  You'll want to pour a chilled glass of Chardonnay, Sparkling Wine or a Reisling ... and sit out on your patio just to enjoy the mouth watering smell of this turkey cooking.  Pair it with some roasted potatoes and asparagus on the grill in foil and ENJOY!

• ❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 6 | 3 Carbs

Prep time: 10 minutes | Brining time: about 12 hours | Grilling time: about 1½ hours | Special equipment: roast holder, large disposable foil pan, instant-read thermometer

• Ingredients :

For the Brine:

• ⅔ cup kosher salt
• 2 cups hot water
• ½ cup honey
• 10 whole allspice, crushed
• ¼ cup peeled, coarsely chopped fresh ginger
• 4 garlic cloves, crushed
• 4 whole cloves
• 2 bay leaves
• 1 cinnamon stick
• 6 cups ice cubes

For the Turkey:

• 1 whole turkey breast, 5 to 6 pounds
• 1 tablespoon butter, melted

• Instructions :

• In a large 8-quart stockpot, dissolve the salt in the water. Add the rest of the brine ingredients and stir to combine. Let cool to room temperature. Add the ice cubes to the brine.
• Rinse the turkey breast under cold water and place it in the brine. Add enough cold water to totally cover the turkey breast by at least ½ inch. Carefully stir the brine again. Cover and refrigerate for about 12 hours.
• Remove the turkey breast from the stockpot and discard the brine. Pat dry with paper towels.
• Prepare the grill for indirect cooking over medium heat (350° to 450°F).]
• Place the turkey, skin side up, in a roast holder set inside a large disposable foil pan. Brush the skin with the melted butter. Grill the turkey breast over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 160° to 165°F in the thickest part of the breast (not touching the bone), about 1½ hours. Remove from the grill and let rest for 15 minutes (the internal temperature will rise 5 to 10 degrees during this time). Cut into thin slices.

Source: Jamie Purviance from Weber

Brined and Barbecued Turkey with Pan Gravy

Serves: 10 to 12 // Prep time: 30 minutes | Brining time: 18 to 24 hours | Grilling time: 2½ to 3½ hours | 

Special equipment: large ice chest, sturdy plastic bag, 3 large disposable foil pans, 4 small apple wood chunks or 4 small handfuls apple wood chips, instant-read thermometer, large gravy separator

INGREDIENTS

BRINE

• 2 quarts apple juice
• 1 cup kosher salt
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 1 tablespoon dried sage
• 1 teaspoon coarsely ground black pepper
• 3 quarts cold water

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• 1 whole turkey, 10 to 12 pounds, fresh or defrosted

____

• ½ cup (1 stick) unsalted butter, melted, divided
• 1 teaspoon freshly ground black pepper
• 6 cups low-sodium chicken stock
• 1 large yellow onion, roughly chopped
• 2 large carrots, roughly chopped
• 2 stalks celery, roughly chopped

GRAVY

• Reserved pan liquid plus enough chicken stock to make 4 cups of liquid
• ¼ cup (½ stick) unsalted butter, cut into 4 equal pieces
• ¼ cup all-purpose flour
• ⅓ cup dry white wine
• 2 tablespoons finely chopped fresh Italian parsley leaves
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

In a large pot combine the brine ingredients. Stir vigorously until the salt is dissolved. 

Remove the neck and giblets from the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for the gravy, too. If your turkey has a trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey inside and outside with cold water.

Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add the 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.

If using wood chips, soak in water for at least 30 minutes (no need to soak wood chunks).

Fill a chimney starter to the rim with charcoal and burn the coals until they are lightly covered with ash. Spread the coals in a half circle or crescent-shaped fire on one side of the charcoal grate. Carefully place a large, disposable drip pan in the center of the charcoal grate and fill it about halfway with warm water. This will help to maintain the temperature of the fire. Put the cooking grate in place, close the lid, and let the coals burn down to low heat (250° to 350°F). Keep all the vents open. 

Remove the turkey from the bag and rinse it, inside and outside, with cold water. Pat dry with paper towels. Discard the brine. Lightly coat the turkey with some of the melted butter. Season with the pepper.

Place one foil pan inside the other and pour the chicken stock into the top pan. Add the onion, carrots, and celery. Add the reserved turkey neck, giblets, and wing tips. Place the turkey, breast side down, in the foil pan.

Add two wood chunks or drain and add two handfuls of wood chips to the charcoal, and close the lid. When the wood begins to smoke, place the pan in the center of the cooking grate. Position the pan so the turkey legs face the charcoal. Cook the turkey over indirect low heat, with the lid closed, for 1 hour.

After 1 hour, to maintain the heat, add 10 to 12 unlit charcoal briquettes to the lit charcoal, using long-handled tongs to tuck the unlit charcoal between the lit charcoal. Leave the lid off for about 5 minutes to help the new briquettes light. Add the remaining two wood chunks or drain and add the remaining two handfuls of wood chips to the charcoal. Carefully turn the turkey over in the pan so the breast faces up. Continue to cook the turkey over indirect low heat, with the lid closed, for a second hour. 

At the end of the second hour, baste the turkey all over with the remaining butter. If any parts are getting too dark, wrap them tightly with aluminum foil. Once again, add 10 to 12 unlit charcoal briquettes to the lit charcoal to maintain the heat. Continue to cook the turkey over indirect low heat. The total cooking time will be 2-½ to 3-½ hours. The turkey is done when the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone).

Transfer the turkey to a cutting board, loosely cover with foil, and let rest for 20 to 30 minutes before carving (the internal temperature will rise 5 to 10 degrees during this time). Save the pan juices, vegetables, neck, giblets, and wing tips to make the gravy.

Strain the pan liquid through a sieve into a large fat separator and discard all the solids. Add enough chicken stock to equal 4 cups of liquid. In a medium, heavy-bottomed saucepan over medium heat, add the butter and flour. As the butter melts, stir with a wooden spoon and cook until the mixture turns the color of peanut butter, about 5 minutes, stirring frequently. Add 4 cups of the reserved pan liquid (but not the fat) plus the wine. Bring the gravy to a boil, whisking frequently to dissolve the lumps. Lower the heat and simmer the gravy for a few minutes or until it reaches the consistency you like. If the gravy gets too thick, add more chicken stock a little at a time and simmer until it reaches the right thickness. Turn off the heat. Add the parsley and season with salt and pepper. Carve the turkey. Serve warm with the gravy.

Source:  Recipe Webers Charcoal Grilling™ by Jamie Purviance