"McGuirk1" > wrote in message
...
> A friend is doing her thanksgiving turkey on the weber grill this year.
She
> was asking me about making gravy. Is she stuck with buying packaged
powder?
> Any tips? Thank you.

Nope.

The neck, wing tips and gizzards simmered with a mirepoix will make a
flavorful broth. Once the broth is strained the person can make a roux
however add some powdered poultry seasoning (parsley sage rosemary and
thyme) to the roux. Then add the broth for a nice gravy. This can be
spiked with some white wine, some sherry, or what ever else strikes your
fancy. Finally if a drip pan is used under the turkey, it can be deglazed
just like an roasting pan.

Dimitri