Roasted Turkey Gravy

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This is by far the best gravy I have ever made. I couldn't find smoked turkey wings so I used a leg. It smells amazing while it is in the oven. I made it the day before Thanksgiving so I had more oven roomin the oven and only had to heat it up on Thanksgiving day. I could eat it like a soup. Thanks Tyler!

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I loved the garlic and herbs. This was the best I have ever made, but until I added the chicken Better than Boullion, it wasn't perfect. Then it was. I will use this again.

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I made this for both Thanksgiving and Chirstmas last year and it was amazing! Although we only ate it for Thanksgiving because my lovely helper unintentionally strained it over the sink and not into a bowl, so, we lost the gravy for Christmas! :D I WILL make sure that will never happen again because this is too good to waste and it sure does take a bit of time to make!

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This gravy is awesome! I made it last year and am definitely making it again this year. Easy but a little time consuming. I thought I knew how to make decent scratch turkey gravy but this blows mine out of the kitchen! If you can't find smoked turkey wings, used smoked drumsticks. When you remove the smoked meats, you can set them aside to eat later or pull the meat off and add to the gravy. Again, this gravy has to be the best Thanksgivng gravy in the world!

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I just would like to say that this recipe is AWESOME! As, for Leslie's comments, maybe she is the problem. Everyone, but Leslie gave this recipe 2 thumbs up! I also resent her comment on "Southern Italians" using bottles of Olive oil when they cook! What does a trained Chef have to do with making a good recipe. There are TONS of outrageously good recipes by people who are not professionally trained. GET A LIFE LESLIE!!!!!!

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A friend made this recipe last year and it was devine. She is out of town at the moment so I can't ask her and I'm making the gravy this weekend.

I couln't find smoked turkey anything so I just bought regular uncooked turkey wings. Can anyone recommend a good temperature for roasting the wings? And what temperature does the meat need to get to before it's done?

Also, should I roast the wing a day before I make the gravy. It seems like overkill to roast the wings and then roast them again in the gravy prep. Sorry to be ignorant about this. I'm new to turkey cooking.

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For those who want to double this recipe, why not just make 2 batches and combine them? And smoked turkey legs can be found at the majority of grocery stores, next to the smoked ham hocks usually. Both smoked turkey or smoked ham hocks are used in collard greens (and other greens for example, and I would say a smoked turkey leg, instead of a turkey wing would work great with this gravy. I haven't tried this recipe yet, but when I do, I will probably just use uncooked regular turkey wings (2 or 3 in the gravy. I can always add some liquid smoke if needed. And there's something else: use regular wings and bake them up with some liquid smoke on them if you prefer a smoky wing or leg, and cannot find it in the stores. And once they are baked, just drop them in the gravy. A smoked leg or wing is already cooked anyway.

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If you live in the south, Publix has smoked turkey wings. You might want to get them early for Thanksgiving

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This looks delicious -- I need to double it, any trick to this?

A novice.

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This recipe is excellent as a make-ahead gravy. But I did not use a smoked turkey wing because I wasn't sure if my family would like it, and how "smoky" the wings would be.

I have to agree with a few of the posters though that they way the recipe is written is not how Tyler made it on the show. After he was done roasting the wing and vegetables, he added the flour and stock and then added back the turkey wing before simmering further. I seem to recall that he used 1 1/2 quarts of chicken stock, so don't use water. Stock has a bit more flavor than chicken broth too.