Best Gravy Ever

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 1 Good Eats Roast Turkey, recipe follows
  • 24 ounces reduced sodium chicken broth
  • 8 ounces red wine
  • 1/3 cup all-purpose flour
  • 1 tablespoon fresh herbs such as oregano, thyme or rosemary
  • Kosher salt
  • Freshly ground black pepper
  • Good Eats Roast Turkey:
  • 1 (14 to 16 pound) frozen young turkey
  • For the brine:
  • 1 gallon vegetable stock
  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water
  • For the aromatics:
  • 1 red apple, quartered
  • 1/2 onion, quartered
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil
  • 2 to 3 days before roasting:
Directions
Watch how to make this recipe

Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

Yield: 10 to 12 servings


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4.8 67
I made this gravy for Thanksgiving and it was a HUGE hit!!! HUGE hit! If I could give it a 10 I would! I didn't brine by turkey so used reg. broth. The video was very helpful too! Thanks Alton!!! item not reviewed by moderator and published
This gravy is just pure awesome - even better if you make your own stock with turkey giblets, veggies and herbs.... item not reviewed by moderator and published
I made Alton's Good Eats Roast Turkey and this gravy yesterday (both for the first time) and this gravy truly is THE BEST GRAVY EVER!! It is very easy and the flavor and richness is amazing - due to the wine & fresh rosemary and thyme! (I wasn't going to use the wine because I don't drink it and didn't want to buy a big bottle. However, I did find a small bottle for this recipe for $1.25 at a local Wal-Mart Neighborhood Market liquor store.) This is my new gravy recipe. Thanks, Alton!!! I miss "Good Eats"!!! Happy Thanksgiving to everyone!! item not reviewed by moderator and published
Holds up to the title! I added the neck and gizzards to the mix and it came out fabulous. Rich and dark, not tan and gloppy like many turkey gravies. item not reviewed by moderator and published
My family loved this gravy!! It was amazing. item not reviewed by moderator and published
We've made the Good Eats turkey 3 years n a row and love it. I hate making gravy and have never found a recipe that I like. I only just found Alton's gravy recipe the day before Thanksgiving and decided to try it. It was a HUGE hit. I found my forever gravy recipe. The red wine adds a great flavor. Who knew?!?! Thanks Alton for another great recipe. You're the best! item not reviewed by moderator and published
The name says it all!!! I actually said, "This is the best gravy I've ever had!!!" while I was eating it! Simple and delicious. Actually froze the leftovers in little containers so I can have it in between making turkeys... item not reviewed by moderator and published
This was the best gravy I've ever made. I made the good eats roast turkey and followed all the instructions and it was so delicious. It's such a great idea to use the fat from the turkey instead of butter to form the roux, and I loved that you add the pan drippings until you're satisfied with the consistency, no more adding flour in increments. It was met with many compliments! item not reviewed by moderator and published
Awesome gravy, HOWEVER, do not put a metal pan on both burners of an electric stove, AB's stove is gas, and he can do that. If your stove is electric, you will cause a fire that will ruin the wiring of your stove, and possibly more. item not reviewed by moderator and published
This is the first time my turkey gravy tasted amazing! Thank you, Alton. item not reviewed by moderator and published
This will be my second year using this recipe. Everyone loved it! Thanks Alton! item not reviewed by moderator and published
took this recipe as an inspiration for our gravy this Christmas - omg - amazing! Best tasting gravy ever. If you don't get enough fat from the turkey, then use butter and flour to make the roux - 2tbs of butter to 4 tbs of flour - no lumps. Use Alton's recipe for the rest, and it is the fast train to flavor town - pure awesome! item not reviewed by moderator and published
Great recipe! I didn't put in the spices but the gravy was still flavorful. I needed to thin it with spare low sodium chicken broth and as mentioned in other posts, you will definitely want it to be low-sodium. My only regret is that I didn't end up with as much stock from the bird as I would have liked - but that also made for a moister turkey. item not reviewed by moderator and published
Great stuff! item not reviewed by moderator and published
Best recipe ever! I use rosemary and thyme and it is fantastic every time I make it. Made it for thanksgiving for 30+ and got rave reviews! Just try it! item not reviewed by moderator and published
I may never buy gravy ever again it was that damn good, you are my Favorite chef on here you make me want to cook. I love your show good eats and iron chef america and i can't wight for your new show to start. item not reviewed by moderator and published
YUM! Never ever made gravy before today and this was pretty good. The instructions were super easy to follow and the video was perfect. I did end up with way too much of it in the end though, so just a heads up (although I did have a 20lb turkey so.. that may have been why. item not reviewed by moderator and published
I have always been a canned gravy person (for shame because I thought real gravy was too hard, and didn't realize until Thanksgiving day that I had forgotten it on the list. So, I quickly googled "best gravy ever" and this recipe came up. Also, I was making the good eats roast turkey so why not make it an alton brown Thanksgiving??? I followed this recipe to the best of my abilities. I did not have a fat separator on hand so I just did it manually and it still turned out fantastic! item not reviewed by moderator and published
Hi - As one person commented back in 2010 - I think there is a typo on this recipe page - the turkey should come out at 161 degrees, not 151 degrees per the Good Eats Turkey recipe and Alton Brown's video. But the gravy itself was great with the Good Eats Roasted Turkey - we didn't add any add'l salt and used low salt chicken broth. item not reviewed by moderator and published
Wonderful. Simply wonderful. item not reviewed by moderator and published
As a turkey and gravy novice, this recipe was fail safe. However, I improvised a bit. I used unsalted giblet stock that I made the night before (at the same time, I sunk the bird in brine. When the bird came out of the oven, it was easy to deglaze my brand new roasting pan with the juices. I used sauvignon blanc and rosemary because I had those on hand. I think maybe red wine for rosemary, white wine for thyme. Whisking in the flour is crucial for no lumps. Totally worth the purchase of a fat separator. Extremely flavorful due to brined bird. I did have to continue adding stock until I got the desired taste and consistency. item not reviewed by moderator and published
I am not the best at making gravy but I gave this a try. Very similar to how I usually do it except for the wine. I was a bit nervous, but the wine did add a richness to the gravy. My husband didn't buy me the low sodium broth so I did think it was a bit salty but not bad. Next year I will omit some of the thyme and use the low sodium broth. Great turkey (3rd year making it Alton's way with a Fresh Butterball less than 4% injected. No chemical taste as some have said and it was moist and delicious and certainly not salty. item not reviewed by moderator and published
This is an appropriate name for this gravy, as it is the best gravy ever to accompany the best turkey ever (Alton's Good Eats Turkey! I should note, though, to taste your gravy before adding any salt. I didn't have to salt mine at all. The drippings added enough salt to the gravy. item not reviewed by moderator and published
i really liked this recipe, it looked delicious and was simple to prep.. item not reviewed by moderator and published
This really is the best gravy ever. I made it last Thanksgiving and again for Christmas and got rave reviews. My husband said it's the thing he's looking forward to most this Thanksgiving. I had never made gravy (or a turkey before and it was easy and the videos really helped. If you're conflicted on whether or not to make this gravy - DO IT - you'll be a STAR! item not reviewed by moderator and published
Best way to top off Alton's Roasted Turkey! item not reviewed by moderator and published
I prepared this recipe last Thanksgiving and I am going to prepare it again for this Thanksgiving. It was the best turkey I have ever made in my life. (I am 75 yrs old The turkey was moist and juicy and the flavor was fantastic. My family and friends raved about how wonderful the turkey and gravy were. They asked me to prepare it again this year. You can never go wrong with an Alton Brown recipe! item not reviewed by moderator and published
I need help, What brand of red wine should I use? item not reviewed by moderator and published
I made this gravy last year for Thanksgiving, along with Altons turkey recipe. It was my first time making gravy and I am so glad I used this recipe. The gravy was fantastic and I got rave reviews. My husband says I must make this recipe, and I agree. I have a great bottle of wine waiting for this gravy recipe this Thanksgiving. item not reviewed by moderator and published
This truly is the Best Gravy Ever. I made it for Thanksgiving last year. My dad is really picky and wanted me to make the gravy his way. But since the everyone has to do their part for the holidays I wanted to try making the gravy that year. Everyone told my dad that he made the gravy better than he ever had that year. He never told them that I made it. I was okay with that since my mom and husband knew. Even he liked it and now its my job to make the gravy every year. item not reviewed by moderator and published
Really tasty gravy! I thickened it a little by using Paula Deen's technique of adding 2 tablespoons of cornstarch to a quarter cup of water then pouring the mixture into the gravy. I also added so bits of turkey meat into the sauce. i really enjoyed this gravy. I think next year though I'm going to look for a thicker, chunkier gravy to make. Just note -- this one is very light and thin - although it is very flavorful and delicious.... item not reviewed by moderator and published
Delicious. I didn't bother with the fancy seperating of the fat and what not. I used all of the ingredients and just combined them the standard way u's make a gravy. My friends and family loved it...it was gone the first day...no leftover gravy! item not reviewed by moderator and published
Easy to follow recipe, best turkey gravy I've ever had. I used thyme and rosemary to finish it off and the flavor was great! item not reviewed by moderator and published
I stuggled with this recipe, and I'm no amateur in the kitchen, Here's why it didn't work out perfectly for me: he has us separate the fat from the drippings to make a roux, but my turkey didn't have very much fat leftover in the drippings. So, I was letting the drippings cool, desperately trying scrape a little off the top for the roux and it was just silly. I got rather frustrated with that step. That part didn't work for me, but I used the ingredients list to make the gravy a different way, and it was delicious. So, the flavor was superb and I think it's worth another try. If you have the same struggle, just make your own roux with butter and then follow the recipe from there. item not reviewed by moderator and published
It really is the "best gravy ever" item not reviewed by moderator and published
Best turkey and gravy ever! I followed this recipe to a "T" following another friends suggestion and everything was perfect! Thank you Alton Brown for yet another wonderful Thanksgiving! Perfectly moist and tender! a gravy with NO lumps and a happy family! item not reviewed by moderator and published
Amazing compliment to the Good Eats Turkey recipe!!! I knocked it outta the park with these two recipes!! item not reviewed by moderator and published
A turkey must is what this recipe is. I did modify slightly by subing white wine instead of red. Just my personal taste. Cook turkey to 161* instead of the instructed 151*. My turkey was pretty lean so used a 1/2 of butter to help with fat for the gravy. To get the turkey completely golden use a shallow side wall sheet pan. I used a high wall roasting pan and only the top section got brown. item not reviewed by moderator and published
I just finished preparing the gravy not 20 minutes ago and already my dad is crazy about it. It is delicious! I didn't have a fat separator at hand, so I did this manually and it was still very easy to do. The taste is to die for! Love how the wine enhances the flavor! Best gravy recipe ever! Two thumps up! item not reviewed by moderator and published
YUMMY!!! I made this last Thanksgiving and I just looked up the recipe to make it again. Watching the video will help if you don't make gravy to often. The red wine is key. Mine was rather thick so this year I will take it off a bit earlier (as he suggests in the video)to get the proper consistancey. item not reviewed by moderator and published
Very yummy! item not reviewed by moderator and published
I have always used white wine in my Thanksgiving gravy, but tried Alton's suggestion of using the red wine... AWESOME! I highly recommend making this gravy (and maybe adding a bit of black pepper depending on how much you put on your bird...). item not reviewed by moderator and published
This really was the best ever turkey and gravy. My husband ate the leftovers 3 meals a day until it was all gone - plus snacks! I'm not a huge fan of turkey but I really like this and the gravy just made it complete. Alton - once again you have justified why I come to you first for "good eats". item not reviewed by moderator and published
We had this gravy for Thanksgiving and it rocked. Easy to make and provided enough gravy for my 20 pound turkey. I also added black pepper. item not reviewed by moderator and published
My fat separator was a piece of crap, I couldn't get my rue to set up (which never happens to me), the wine barely reduced, and the gravy was thin and runny with an acceptable but mediocre flavor. Granted, the gravy came last after a good six hours of running around the kitchen, but usually Alton's recipes work like a charm. I'm willing to try again, since I think it was mostly human error, but the gravy was a bit of a disappointment. Maybe next year. item not reviewed by moderator and published
This was great! I added a healthy portion of black pepper. item not reviewed by moderator and published
I was making dinner for people who love gravy and put off trying to find a recipe till the last minute and used this (with the good eats turkey) and this was wonderful. I have avoided eating gravy for 30 years and as long as this is the gravy made I will be a gravy fan for life! item not reviewed by moderator and published
My mom tried to improvise this gravy recipe off of my Good Eats Turkey, and we ended up with a purple-gray soup. Not appetizing at all. item not reviewed by moderator and published
I know is late but IS THERE SOMEONE OUTTHERE!! I have the same ? as Kiya. I'd hate to run to but another bottle of wine (red) I have a gallon of white chablis that I brined my turkey last night. Alton gravy seems too dark for turkey could the white wine make it lighter? I'd like to try this gravy although I do not have a fat separator i will do it the old fashion way....just wait for the fat to raise.Thanks a million and happy t''giving item not reviewed by moderator and published
To Erika Actually what happened with turkey temperatures is the USDA lowered what they considered "done" to be. It used to be 180 for the thighs and now its 165. All those maneuvers with the foil Alton used to do were designed to keep the breast from drying out which we now don't need to do :). This looks like a good gravy recipe but come on - no giblets? item not reviewed by moderator and published
Whole allspice berries can be found at chain supermarkets or specialty food stores. Our Safeway has them towards the top of their spice racks because you can usually only get the ground kind. I hope this helps, and that it is not too late! item not reviewed by moderator and published
I got the ingredients last year at Fresh Market! If you have one in your area that would be my suggestion.. item not reviewed by moderator and published
please help!!! where can i buy the all spice berries??? this is my first time cooking a turkey. thank you and have a Happy thanksgiving. item not reviewed by moderator and published
This video has increased my confiednece to make this gravy for my first time ever to host Thanksgiving for my in-laws! Wish Me Luck....I will let you know how it works out. item not reviewed by moderator and published
dose anyone know how this receipe is with white wine instead of red wine???? item not reviewed by moderator and published
No! He can't. He won't really. *gasp!* He did! OMG! That was response from the husband and me. Thanks for the great demonstration. I hate making gravy, it always seems to take forever and my feet are already aching by that point. But demonstrated this way it looks reasonable. I'll be picking up extra turkey stock because for 18 people we'll need more than just a couple of cups of gravy. item not reviewed by moderator and published
I haven't made the turkey or the gravy before. I'm excited to try, but a bit confused about the process. In the show and recipe for the turkey, Alton does it in a half-sheet pan, but for the gravy part, he shows using a roaster. How do you solve this dilemma? It seemed he said if you roast the turkey in a taller pan, it doesn't get as brown all over...any suggestions? Thanks item not reviewed by moderator and published
Last night on FN there was a Thanksgiving special that Alton hosted. On that show he cooked the turkey almost exactly the same as on "Romancing the Bird" from 10 years ago. The differences being he did not use the foil turkey triangle and cooked the breast to 151. When he took it out of the oven he left the thermometer in, covered the turkey, and after about 15 minutes the thermometer read 160. So I am not sure if he cooked it lower because he didn't use the foil or if things have just changed over the past 10 years. Does anyone have any wisdom on the subject? item not reviewed by moderator and published
ANYONE can make gravy! Quit buying the jars and mix packets and make it yourself EASILY by following the directions in this video. Shot glass optional. item not reviewed by moderator and published
I've Fixed this turkey just like Alton said and I feed about 18 people every year and it's perfect...The best turkey I every ate...and the 18 that I feed with this tasty bird love it to...This will be the 6th year. The temp rises in the bird when covered to right temp...and it's moist and done. item not reviewed by moderator and published
The all said best they ever had. Its like a tie now between you emeril item not reviewed by moderator and published
I believe the issue here is that the recipe itself has a misprint. It says to stop cooking at 151 degrees, but if you watch the show, he very clearly stops it at 161 degrees. I don't think carryover heat will increase the internal temperature outside of the oven by 10 degrees in 15 minutes. Although, screaming "dont eat this bird" and citing Johnny Cochran (deceased, btw) is a little overblown. item not reviewed by moderator and published
Can you say CARRY OVER HEAT? Please ignore Mr. (or Ms.) "doesn't know anything about thermodynamics above but apparently is an expert regarding the caps lock button. Yes, the turkey is *done* at 165 which is why you REST IT FOR 15-20 MINUTES BEFORE YOU CARVE IT!!!! READ A (COOK) BOOK!. It would be bone dry if you cooked it to done-ness and then let it rest. The gravy is great. I did once have an issue with too little drippings like Ethan but added some extra chicken stock and flour to spread it around. item not reviewed by moderator and published
This was so easy and sooo good! Even with a brined bird's drippings it was not too salty. Used some rosemary and thyme some organic "no chicken chicken broth" and my own chicken broth with a cabernet. Delicious! Thank you Alton! item not reviewed by moderator and published
Has anyone else heard that you shouldn't use the drippings from a brined bird. I thought it would be too salty...I am going to try it anyway this year, I have always trusted Alton! Weird about no drippings last year. I have had that happen before, maybe add some stock to bottom of pan before you put it in the oven. It will catch what drippings do appear and helps prevent them from evaporating? Good Luck! item not reviewed by moderator and published
I would never want to critique the great Alton Brown. But we had a small misshap with our Good Eats Roast Turkey. The bird was Fantastic! The Bird was Moist! The bird... had no drippings! The juices had gotten locked so much into the bird, that we only had a drop the size of a quarter, and that was it! The roasting pan was bone dry except for that one drop. My wife is thinking of this year, roasting a turkey breast aside the main turkey by itself this year just so we can get some juices. Anyone else have this (refuse to call it a problem) issue come up? item not reviewed by moderator and published
I made this turkey and gravy for my office TG party 2 years ago. I was nervous because my office has amazing cooks. BUT, it turned out amazing! The only thing I did different is that I used clarified butter (to raise the smoking point) instead of canola oil (just me, but, I think turkey should taste like butter not oil). A couple of days before TG I had warmed the clarified butter with fresh & finely chopped sage, rosemary & parsley to infuse these flavors into the butter. I then rubbed the turkey both on and under the skin (everywhere I could reach including the thighs) with this butter. That rendered quite a bit of fat so I had lots of AMAZING gravy. OH, and DO use low sodium chicken broth (although I use turkey broth when I can find it). I didn't have any low sodium ONCE and the gravy was a bit salty. THAT will never happen again.ALSO for the brine, instead of water I use apple cider. As Alton says "water doesn't bring much to a party". item not reviewed by moderator and published

This recipe is featured in:

Top Turkeys for Thanksgiving