Roasted Turkey Gravy

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I make this gravy every year for Thanksgiving & Christmas. Turns out perfect every time. I love it because I can make it a day or two ahead. I can never find smoked turkey wings so I buy a few turkey legs use them instead. My family loves the gravy & our boxer & great dane love the turkey leg meat!

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Every year we make our turkey on the grill - to help free up the oven for other tasty things. This is the perfect gravy for grilled turkey, It has just the right amount of smokyness to it to taste like we got drippings from the grilled turkey. Love it!!!

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This was my first year preparing Thanksgiving dinner on my own as well as my first time making this type of gravy. This gravy was absolutely perfect! I couldn't get smoked wings, but it turned out fine. I used 4 medium sized turkey wings because I didn't want to waste them and adjusted the seasoning and veggies accordingly. Instead of adding the flour, I waited until I strained the broth and made a 2:2 roux, then added the broth back in to the Dutch oven. It was the perfect consistency, kind of silky in texture.

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Followed recipe except used the wings from the turkey instead of buying smoked ones. Oven roasted the wings, neck, giblets and turkey’s backside with listed ingredients plus four Roma tomatoes for 40 minutes at 375. Made enough stock to moisten and two types of cornbread dressing and make the gravy. What little stock not used was mixed with the defatted turkey pan drippings for later. Everyone agreed this gravy was the best.

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This was perfect gravy! The best part was making it early, before the last minute frenzy. I didn't have fresh sage or thyme, but it was wonderful with dried. Used a raw turkey wing, also doubled the flour for the roux so it would thicken better. This is now my go-to recipe for gravy.

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Nice gravy recipe yet needs more flour for the roux at least to my sensibilities. I must say that when I reviewed the video it was clear that it was a tad thinner than I prefer. Easy peasy to fix though: just add a buerre manie (rm temp butter and flour in = proportions "smushed" by hand, to simmering pan of gravy and whisk in for a few minutes. I also substituted homemade turkey stock for store bought chicken broth. Be SURE to get a good quality piece of smoked turkey. The first piece I bought mostly tasted of salt.
This is a nice recipe that with few modifications truly shines.

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I used this as the base to add liquid to the regular "drippings" gravy from a brined bird - over the top!!!!!!!! As a matter of fact the vegis smelled so good I ate the carrots after cooking up the liquids before adding the flour and thickening. I did find that I needed to add a roux to thicken this up w/ the dripping and bits in the bottom of the roasting pan.
Another excellent recipe from Tyler.

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i added 1/4 cup of heavy whipping cream and ohhh my gosh!!!

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Perfect receipe. I cannot use pan drippings because I brine my turkey. The gravy is way too salty. I roast the two wing sections and giblets with the vegetables and then claim the meat for the stuffing.

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I made this today for Thanksgiving dinner! My oldest daughter who is a very picky eater loved it. The flavor is wonderful. I made it according to Tyler's recipe, but I used smoked turkey legs and parts instead. My family loved it.
Thanks, Tyler!!!!