Best Gravy Ever

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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.

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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.

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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!

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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.

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Wonderful. Simply wonderful.

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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.

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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.

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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.

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i really liked this recipe, it looked delicious and was simple to prep..

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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!