Roasted Turkey Gravy

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I prepared it early in the day, and heated it up for dinner. Mine was pretty thin, so I had to make a rioux 3 times and keep adding it to the gravy till it thickened some. Absolutely delicious!!!

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A while back I prepared a remarkable chicken gravy from barefoot contessa that brightened up the dish with a subltle hinting of white wine and a splash of congnac. So after perusing the the lengthily compiled set of suggestions here and looking at the ingredient list, I knew I wanted to take a few culinary liberties with Tyler's usually tasty recipes. Here's what I did. I used about 4-ish Tbsp of olive oil, 2 ribs of celery, closer to 3 Tbsp of flour as I thickened it up in the end to taste. The large smoked turkey wing imparted a bit of a strong flavor so I balanced it out with enough cream to taste (about 3 Tbsp. Since, even after the reducing and my addition of cream, my end result seemed a bit thin, I added the extra flour to the recipe - I encountered a few lumps in the gravy as a result so I strained it a second time to remove them. When I had the consistency I wanted, I seasoned it with salt and pepper. As a final step I added a cheap chardonnay (about 1-2 Tbsp to taste and some cognac (about 1 Tbsp to taste...bon appetit.

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My father followed this recipe for his Thanksgiving gravy this year. My dad is an amazing cook and has been making fabulous gravy forever. But this year his gravy was over the top good and everyone was commenting on it, and he said he followed this recipe from Tyler. I highly recommend it!!!

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I'm going to try this recipe for sure!
I was wondering about the 'cook time', it said 2 hours?
Does it take that long? It's not a problem at all, I'm just wondering?

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I was hoping to save time by making this gravy ahead of time. I also went to Whole Foods to purchase my smoked turkey wing. I kept waiting for the gravy to thicken but it wouldn't. For my second batch, I thought that I would add more flour. It didn't help. Is the recipe correct?

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I've been making roasted turkey stock ahead for years to simplify the last minute prep for this tricky to stage meal. This year after seeing Tyler make this one I decided to change it up a bit and try to make the actual gravy aheat and give the smoked turkey wings a go. Making gravy ahead is fine but not with this recipe. The smoked turkey meat is great but it just doesn't make good gravy. I got my wing from Whole Foods, so pretty sure the quality was good, but in addition to the smoky flavor it brought an unpleasant acidity to the gravy. Thankfully I had decided to use a blend of smoked and fresh wings , so with some additional drippings from the T-day bird and roasted giblets I was able to salvage it. The other issue with this gravy is that the amount of flour is not enough to thicken this amount of broth. Next year it's back to my standard stock!!!

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I ony have to cook for three for Thanksgiving. I make my turkey and stuffing in the crock pot so I can transport it to mom's easily. As a result, I am usually stuck with doctored-up chemical-laden packaged or canned gravy. Yuck.

I tried this recipe after seeing the show and, wow! I am definitely going to make this again and just freeze it for when I want a single serving for myself. Next time I want to try the rolled turkey breast with leek and cornbread stuffing Tyler made to go with it. I would also like to try addiing sauteed mushrooms or onion to the gravy before serving.

Thanks Tyler! I felt like a professional serving this gravy!

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Saw this recipe on the show and tried to recreate it. Really wasn't that thick and was much lighter in color than what was on the show. Too much hassle for something that's basically chicken gravy (since the main ingredient is chicken stock. Not sure what the smoked turkey wing was supposed to add, but it couldn't have been much.

Will go back to my family's traditional gravy - pan drippings with a little flour and some milk. Much easier, much tastier.

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Wow! This gravy is A-W-E-S-O-M-E! I just wish I had made more.

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Gravy is not my forte at all and this recipe was super easy and delicious! I can't wait for Thanksgiving tomorrow to serve it (but I've had a few bites of it tonight!

After reading other reviewers' comments, I spent some time looking at several of Tyler Florence's gravy recipes and watched one of the Food Network Videos and I modified the recipe a little:

It is 5 tablespoons of olive oil. The first 3 are for the roasting of the vegetables and the other 2 are reserved for the roux to thicken the gravy.

Here's what I did:
Oven 400 degrees
Heated the 3 tablespoons of olive oil in stock pot and added the wings, veg, garlic and herbs, and cooked for 5 minutes.
Roasted in oven for 30 minutes.
Removed from oven and added in 6 cups of chicken broth, brought to a slow boil, then simmered for about 1/2 hour to 45 minutes. I checked the flavor at about 20 minutes and found it too smokey with the two medium wings, so I removed one and added some water. I peeled some of the meat off the wing I removed and added the turkey bone back in.
Skim any fat while it's simmering
Strain the solids and discard and then wipe out the pot.
Put stock in freezer to separate fat from stock
After about 20 minutes, skim off the fat and put back in freezer for about 10 minutes and continue to skim back the fat until it's gone (or almost gone.
Put the pot back over medium heat and add the other 2 tablespoons of oil and the 2 tablespoons of butter and melt
Add the flour (I used almost 1/4 cup to get it thicker
Cook the roux, stirring frequently, until it's golden brown or peanut butter color.
Whisk in the strained and defatted stock and work out any lumps. Simmer for 15 minutes.

I didn't need to add anymore salt or pepper. I think the smoked turkey legs gave it enough flavor.

Thanks to everyone who had suggestions - I think I used them all!