Page 80 - Turkey Book from Meathead

n a grill or smoker, putting the drip pan under the
grate is perfect. Put all the fixins for the gravy in the drip pan and the result will blow you away.
Put the skin trimmings, the backbone, the neck, the wing tips, the heart, and gizzard in there (but not the liver). Pour all the juices from the bag in. Toss in an apple chopped into four pieces, an onion chopped into four pieces, a stalk of celery including leaves chopped into four pieces, two tablespoons each of dried sage and thyme, two carrots chopped into four pieces, a whole bottle of dry white wine, and enough water to cover everything. The smoky drippings will add to the flavors and you will have an awesome turkey stock for gravy and if any is left over it makes a killer soup.
Check the drip pan while you’re cooking to make sure it does not dry out and burn. Add water if necessary.
O DRIB EHT HTAENEB YVARG EHT DLIUB