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Smoked turkey gravy with bourbon. An incredibly flavorful Thanksgiving gravy made from smoked turkey drums and bourbon. You don't even need to own a smoker to make this!!!

Smoked Turkey and Bourbon Gravy

A simple way to make smoked Thanksgiving gravy without a smoker.
Course Side Dish
Cuisine Thanksgiving Gravy
Keyword bourbon gravy, smoked turkey gravy, turkey gravy without drippings
Servings 2 -3 cups


  • Extra virgin olive oil
  • 1 store bought smoked turkey drum
  • 2 lg shallots or 1 small red onion, chopped (about 1 cup) cup
  • Salt and Pepper
  • 1 clove garlic
  • ¼ cup of bourbon
  • 10 sprigs of thyme
  • 4-5 cups chicken stock
  • ¼ cup flour


  • In a large pot pan set to medium-high heat add olive oil and your turkey drum and shallots. Season with salt and pepper. Continue to stir and rotate the drum until it’s browned on all sides and you start to see some drippings in the pan, and your shallots have softened (about 10 minutes).
  • Add garlic and cook for 1 minute and then reduce heat.
  • Add bourbon and let simmer for two minutes (if the pan is still really hot it’ll boil, so be sure to avoid too much heat causing it to nearly evaporate).
  • Add the thyme and 4 cups of stock and bring back to a boil (reserving the 5th cup for later). Cover and let simmer for 25-30 minutes.
  • Meanwhile make your slurry: take the remaining 1 cup of stock and place it in a sealed jar with the flour. Shake vigorously until all of the flour has been fully absorbed.
  • After 25 – 30 minutes remove the smoked turkey drum from the pan and set aside.
  • Add the slurry to the pan, and begin whisking. Continue whisking while the gravy begins to thicken (about 10 minutes). If it gets too thick add more stock. If it’s too thin, let it simmer a few more minutes. It will thicken up after you remove it from the heat.
  • Strain before serving.