Peach wrote:
> Smoked turkeys are great, but obviously, the juices stay in the turkey.
> Many I know use chicken broth to add flavor to a weak stock, only once
> in a while do I even see turkey broth available. I like simple
> broth/salt/poultry seasoning mix for my gravy but would like
> suggestions as to something else besides giblet gravy when the
> drippings from the turkey are in short supply.

If you roast your turkey on a rack and maintain some water in your
roasting pan throughout the cooking and place some veggies into the pan
with the neck and giblets then you won't need to make gravy. It'll
also be much easier to clean the pan and the rack.

Sheldon