BBQ GRAVY RECIPES

Steps:

• For the rub:
• Mix all ingredients in a small bowl and reserve.
• For the brine:
• Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey into the bag with the brine. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.
• Rub the turkey with olive oil and massage the rub onto the Turkey.
• Soak wood chips for 1 hour prior to cooking the turkey and drain well. Fill the chimney starter with charcoal and light. Burn until they ash over. Place the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill opposite the coals.
• Take the turkey and place on the grill over the pan of water. Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Place the lid on the grill with the vent open.
• The temperature should remain constant at 225 degrees F. You may need to add more coals and chips every few hours.
• After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.
• Remove from the oven and let rest 20 minutes before you carve. Serve with BBQ Gravy.
• Mix ingredients together and store in an air tight container for up to 6 months.
• Heat the vegetable oil in a saucepan on medium-high heat. Add the drumstick and neck and sear until brown. Remove from pan and reserve.
• Lower heat and saute the onions. Add the stock, scrapping up the fond on the bottom of the pan. Add the drumstick and neck into the saucepan. Cover and let simmer until it comes to a boil; about 1 hour. Sauce will reduce down greatly. Remove turkey parts. Add BBQ Sauce to pan and whisk together. Gravy will thicken. Season with salt and pepper.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Trim and wash the leek, carrot and celery, peel the onion, then roughly chop it all and place in a large non-stick pan on a medium-high heat. Dry-fry for 15 minutes, or until softened and dark golden, stirring regularly and adding splashes of water to prevent it sticking, if needed. Meanwhile, crumble the stock cube into a jug with the porcini and rosemary, then cover with 500ml of boiling kettle water and leave aside to infuse. Stir the butter, chestnuts and paprika into the pan. Cook for 5 minutes, then add the wine, balsamic and jelly. Let the liquid cook away, cool slightly, then tip the contents of the pan into a blender. Pour in the porcini and the stock, discarding just the last gritty bit and the rosemary, add 500ml of water and blitz until very smooth – in batches, if needed. Season to perfection, tasting and tweaking, then cool, cover and refrigerate for up to 4 days. TO SERVE Simply reheat the gravy in a pan, or, for bonus flavour, use your tray of roasting juices from the Epic mixed roast, loosening with splashes of water, if needed.