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Lynn's Breast Cajun Gravy

2 x boneless turkey breasts - (abt 3 lbs ea) see * Note
SPICE MIX
3 tsp paprika
1/2 cup brown sugar
1 1/4 tsp cayenne
3 tsp poultry seasoning
1 tsp freshly-ground black pepper
5 x garlic cloves minced
1/4 tsp cumin
2 tsp salt
BASTING LIQUID
3 tbl Dijon or Creole Mustard
4 tbl beer
    (preferably a well-flavored lager or ale)
CAJUN GRAVY
4 tbl butter
1/2 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
2 x garlic cloves minced
1/2 cup flour
2 can low sodium chicken broth - (15 oz ea)
    (or 1 qt homemade poultry stock)
1 x bay leaf
1 tsp chile flakes (optional, as this gives this gravy a kick!)
1/2 tsp freshly-ground black pepper
    Salt to taste

 Method :
* Note: If boneless turkey breasts are not available from the butcher, you can buy a bone-in turkey breast and remove the breasts yourself. Simply cut down the side of the breast bone and then separate the meat from the carcass by cutting between the meat and the bone. Leave the skin attached to the breast.
Dry both turkey breasts thoroughly.
Mix all the ingredients for the Spice Mix. Sprinkle the spice mix on all surfaces of the breasts. (Be sure to sprinkle some of the spice mix on the flap of meat on the side opposite the skin side.) Let rest for 10 to 30 minutes in the refrigerator.
Mix ingredients for the Basting Liquid. Lightly brush a small amount of basting liquid on all surfaces of the turkey breasts. Be careful not to brush away the spice mixture - it may be easier to dab on basting liquid.
Place the turkey breasts skin-side up in a preheated Char-Broil smoker. Use any nut or fruit wood, with the exception of mesquite which would overpower the turkey. Smoke over hot water with 5 bay leaves, or beer with 5 bay leaves.
Approximately every 30 minutes, baste lightly with the basting liquid. Be careful not to wash off the spice mix. The turkey breast is done when an instant read thermometer, inserted into the thickest part of the breast, reads 165 degrees. The breast will take about 2 to 2 1/2 hours to cook. Slice and serve.
For the Cajun Gravy: In a medium saucepan, saute onion, celery, and garlic in butter over moderate heat until the onions are translucent. Add garlic and flour and mix until well incorporated. Continue to cook over moderate heat, stirring frequently, until the mixture is a light brown color (it will take about 5 minutes).
Add 1 cup of the stock or broth and bring to a boil, stirring constantly with a whisk. Add remaining stock or broth and bring to a boil stirring constantly. Add bay leaf, chile flakes, and black pepper. Let simmer for 10 minutes, stirring frequently. If a thicker gravy is desired, simply let boil and reduce slightly. Add salt where necessary
This recipe yields 6 servings.