Roasted Turkey Gravy

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Great recipe. Made this twice now and so much easier than rushing around at the last minute and has the same awesome taste. I had trouble finding the turkey wing so instead bought a rotisserie turkey thigh and worked really well. I add some leftover turkey juices before reheating and serving for extra taste and you must make sure the kosher salt is the perfect amount, just keep adding and tasting.

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Great Gravy--Make it every year. Did anyone notice though that the recipe on the show is different than the one listed. Tyler makes his own turkey stock and then adds it to the Roux mixture he has made, which is not in the above recipe either. Has anyone tried this method instead of the chicken stock method??

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I use the recipe to make my stock, using last years carcas. Also reserve the pad drippings from last years bird. This way, you can remove all of the fat from the drippings, and add it in when making the gravy. I make mine the weekend before.
So, double the ingredients, except for the garlic. Only use half of a head. Roast as indicated, add in water, broth or half and half, simmer, strain. Make a roux and using your fresh roasted stock, the fat removed pan drippings from last year, make the perfect gravy, that morning, ahead of time.
You should haved about a gallon or so of perfectly seasoned, reduced fat, golden gravy.

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Can make ahead for thanksgiving and don't have to do the last minute gravy making. I didn't use smoked wings I used the regular but added more wings for more flovor. Recipe forgets to mention that after you add the stock you are supposed to put your removed wing back in.

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I made this receipe several years ago for Thanksgiving. It is simply fabulous!!! It is my husbands favorite and an annual request. Definately a keeper!!

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I have made this recipe several times and it is absolutely a money recipe. Couldn't really be easier to make - the only issue is that it does take a few special ingredients (smoked turkey legs that you likely don't just have around your fridge. Well worth the effort though, and people rave about it. Making this tonight for a pre-thanksgiving turkey warm-up meal!

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This gravy is wonderful. It was my first time making gravy and it was very easy to follow. My family loved it and ask me to do it more often. Great Job Tyler

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followed every direction. not what we thought it would taste like. not bad but could be better. I have made the same tasting gravy without taking the time to roast the turkey, using herbs and veggies with just stock and corn starch ~will keep looking.

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Used a mesquite smoked turkey wing, two, large. The end flavour was amazing!!!

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This gravy is awesome. This is a project, so it is best done the day before the big feast when so many things are going on in the kitchen. I make a double batch and use the leftovers in my day after turkey pot pie recipe.