Best Gravy Ever

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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!

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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.

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Great stuff!

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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!

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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.