Roasted Turkey Gravy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Your recipe instructions forgot one important part. After you take the turkey wing out to put the flour in, and then the stock, you need to put the turkey wing back in to simmer for 15 minutes with the the rest of the gravy. Otherwise, you get very little of the flavor of the smoked turkey wing in the gravy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe gave me a very nice and smokey gravy for the turkey, which I love. Traditionalists can use a non-smoked cut w/out worries. It all works. Even novices can do this. The difference between the quantity of olive oil is inconsequential among cooks. If the roux looks runny, ADD FLOUR! I don't want to jump on the "hate Leslie" bandwagon, but her comments sound like the rants of a spent piece of used jet trash that never saw the inside of a professional kitchen. If you know how to cook, use this as a guide, and trust your instincts as you proceed. Add more oil if your cuts aren't as fatty as needed. Good stuff. Play with it. Enjoy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best gravy ever and so easy to make. I saved the dripping in case I had to rely on them and they were more than 1/2 fat. Tylers gravy was perfect so no more of Mama's recipe. I liked the fact it could be done ahead of time and I got to raid my herb garden. It warms up beautifully. Another wiinner in his column.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The gravy was easy to make and looked great...but...my family didnt like the smokey hammy taste. May try again with a non smoked wing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw Tyler make this recipe and tried it for Thanksgiving. It was great because I could do it ahead and eliminate all the last-minute fuss of gravy prep in a busy kitchen. The surprise was that it was fantastic! My son wanted to drink it like soup, it was that good. It will now become a holiday staple. Thank you, Tyler, for another great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have always had a problem making a good gravy without it tasting too fatty. I tried this recipe and it was SO Delicious! And I made it the day before so it was all ready for Thanksgiving ! I highly recommend this recipe and it is so easy and so yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

All I can say is that I have been a giblet gravy lady for years. I wanted something new. This recipe was AWESOME...I don't understand the folks who rated the reviews less than 5 star...I have never smelled anything that smelled or tasted better. The next day it warmed up fine.I think it would be a gravy you could make a day ahead and it be just as good. Thats what I look for. Recipes that can be done ahead. But, this one looked so good, I waited and did it right before serving....and the results were magnificent. I felt like a pro!!! Thanks Tyler...your recipe made my holiday turkey!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What can I say, this recipe was an extreme crowd pleaser and EASY. My seven year old niece said it was, "...the Best Gravy ever!!!" Tyler, you Rock and this was definetly THE ULTIMATE!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this to supplement gravy at my family gathering last night; just wanted to make sure we had enough (we did. Everyone agreed this gravy was better than the gravy that was made from the actual turkey drippings (had better color too.

We certainly didn't find it too smoky. If anything, I expected it to be more smoky than it was.

Will definitely make this again.

I modified the process, though. Instead of making a roux in the roaster pan with the solids still in it, I increased the chicken stock by a cup, added it to the roaster pan with the wings still in it and let that simmer and reduce. Then strained the stock into another pot and defatted it. Then made the gravy more traditionally in a 6 quart stock pot. Had to then take the gravy to our gathering, so I transported it in a thermos. Stayed hot for several hours.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe is good, however, it turns out that no one in my family (including me likes that smokey/salty taste! Next time, I'm buying a regular turkey wing.