Turkey Pan Gravy

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Wonderful. I've made it with and without pan drippings. I've adjusted the amount of roux (butter + flour to vary the thickness. The herbs are great!

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First time I ever made real gravy. Turned out great. One thing this recipe doesn't mention is that you want your total liquid, both drippings and broth, to equal four cups. If you have lots of drippings, reduce your broth quantity. Be sure to strain your gravy at the end so that it's smooth. Will make this again!

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Easy to make as described.
I didn't make turkey, so there was not any pan drippings or juices and instead, used whatever was left from roasting the shallot-garlic-spice combination. Seemed to turn out fine.
Light taste and not too overwhelming of a flavor.

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I hosted my first Thanksgiving yesterday, and needed a pretty easy turkey gravy recipe. This gravy is so good, I think it will be come my go-to gravy recipe for chicken and turkey.!

I did make some changes. I used only 2 cups of chicken broth, and didn't have any pan juices from the turkey to add. I also made the roux of butter and flour in a small saucepan over medium low heat, and seasoned it separately. Finally, I fished out the garlic and bay leaf and then passed the gravy through a strainer to catch all the other bits.

This gravy looks like it came from a jar.In my book, that's perfect!

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Good for Thanksgiving--I don't make alot of gravy anymore, so I used this to remind me. Be careful about adding salt though. If your dripping are salty, it may be too much.

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Came out just as described; quite good and easy.

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The easiest gravy I've ever made, no work, no clump, and delicious.

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I took the makings for this to a friend's house (who didn't have additional flour and ended up without gravy for Thanksgiving. Watch the recipe: it says to "add the separated juices to the broth." If you end up with as much juice from the turkey as we did, PLUS the 4 cups of chicken broth, the 3 tablespoons of flour in the roux is simply not enough to thicken more than a quart of gravy. If you're looking for a delicious turkeyish-juice, that's what we had! Otherwise, increase the flour or make sure your TOTAL juice/broth does not exceed 4 cups!

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This is easily tastiest gravy I've ever had. It was a lovely complement to that Alton Brown turkey recipe I used for our Thanksgiving dinner.

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I enjoyed the flavor (and quantity! of this gravy immensely, but it unfortunately wasn't as thick as I had hoped, and by the time I realized it had stopped thickening, the turkey was on the table.

I'd suggest adding more of the flour-butter paste or simply adding cornstarch.