Smoked Turkey Sauce Charcuterie
This Smoked Turkey Sauce Charcuterie is an all-in-one showstopper recipe that combines tender, smoky turkey with a deeply flavorful homemade sauce. The turkey is seasoned, brined, and slowly smoked over hardwood for rich flavor, while the stock—crafted from roasted wings, neck, and vegetables—is transformed into a velvety sauce with Dijon, brown sugar, and sweet gherkins for a tangy-sweet balance.
$40 – $60 depending on turkey size and hardwood availability
Equipment
- Large Stock Pot – For making turkey stock.
- Rotisserie Skewer or Spit – For smoking turkey evenly.
- Charcoal Grill or Smoker – With lid and vent control.
- Fine Mesh Strainer/Sieve – For straining stock.
- Foil – To cover stock pot and vent.
- Sharp Knife & Cutting Board – For prep and carving.
- Measuring Cups & Spoons – For precision.
- Whisk & Saucepan – For preparing the sauce.
Ingredients
- 15 lb turkey
- 3 lb onions
- 1 lb celery
- 1 lb carrots
- 1 head of garlic
- 1 bay leaf
- 1 tsp thyme leaves dry
- 2 tsp black pepper coarse
- Lawry’s Seasoned Salt No MSG
- granulated garlic
- ½ cup butter
- ½ cup flour
- ½ cup Dijon mustard
- ⅓ cup golden brown sugar
- 3–5 sweet gherkins diced
Instructions
Prep Turkey
- Completely thaw the turkey.
- Remove the wings at the second joint from the drummer (shoulder and tip).
- Generously season the bird inside and out with the Lawry’s and the garlic.
- Place the turkey into a tall kitchen plastic garbage bag (I double the bags to be safe).
- Refrigerate for at least 24 hours but no more than 48 hours.
Prep Stock
- Put the wings and neck (in the plastic bag) in a large pot.
- Add the onions, carrots, celery, garlic, bay leaf, thyme, and black pepper.
- Fill the pot with cold water so that all ingredients are covered and submerged at least 2 inches.
- Bring to a boil.
- When the water boils be sure to skim scum.
- Reduce the heat so that the stock gently simmers.
- Cover the pot with foil and poke 6 holes in foil to vent.
- Simmer for 4–6 hours; time variation depends on simmering temperature (stock is completed when it has a full flavor)
- Strain the stock through a fine sieve.
- Chill the stock overnight.
Smoke Turkey
- Remove the turkey from the refrigerator and leave in a room temperature for 8–10 hours.
- Skewer the bird with the rotisserie skewer.
- Build a medium fire with plain charcoal briquettes in a line that will be under where the rotisserie will be.
- When the coals turn an ash white place chunks of hardwood (mesquite, hickory) on coals.
- When the chucks begin to whiten, set the turkey on to rotisserie.
- Place the lid on the BBQ and leave both the top and bottom vents fully open.
- Depending on the intensity of the heat the turkey should be done in about 2–3 hours (internal temp 165°).
- Remove from the grill and let it stand for 15–20 minutes before carving.
Prep Sauce
- Heat the butter in a small pan till it bubbles, then add the flour.
- Mix together to make a roux.
- Cook the roux on medium heat till it brown, mixing occasionally.
- Remove the roux from heat and let cool.
- Skin the congealed fat from surface of the stock.
- Heat the stock on a medium high heat till it boils.
- Add cool the roux to boil stock and whisk till it smoothens and tightens.
- Let the sauce simmer for 20 minutes.
- Whisk in the sugar and mustard and slow simmer for 1 hour.
- During the last half hour add diced gherkins.
Notes
Customizations:
- Herbal Twist: Add rosemary, sage, or marjoram for more classic holiday flavor.
- Spicier: Increase cayenne or add chili flakes to the seasoning.
- Sweeter Sauce: Use honey or maple syrup instead of brown sugar.
Storage Tips:
- Store leftover smoked turkey in airtight containers in the refrigerator for up to 4 days.
- Sauce can be refrigerated separately for 3–4 days or frozen for up to 2 months.
Serving Tips:
- Perfect centerpiece for Thanksgiving, Christmas, or special gatherings.
- Pair with roasted vegetables, mashed potatoes, or rustic bread.
- Sauce also works as a dip for sandwiches or charcuterie boards.
Nutrition
Calories: 867kcalCarbohydrates: 27gProtein: 95gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 354mgSodium: 615mgPotassium: 1713mgFiber: 4gSugar: 14gVitamin A: 6803IUVitamin C: 12mgCalcium: 154mgIron: 9mg
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