Best Gravy Ever

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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....

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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".

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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.

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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.

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This was great! I added a healthy portion of black pepper.

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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!

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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.

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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

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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?

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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!