Roasted Turkey Gravy

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Does anyone have any suggestions on what to do if you didn't get a smoked turkey wing?

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This was a super easy and wonderful recipe. I usually make my famous giblet gravy but wanted to try something different this year. I did a dry run today and it was super. So will serve both to 46 people tomorrow..

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ACtually I am making this as I read everybodys comments ....its to the stage of reduction. The flavor is fantastic and I did add some extra evoo to it. Put the turkey wing back in during the reduction time and if it doesn't get as brown as the picture or as thick as I may just add some cornstarch and water mixed together to give it a gravy texture, Regardless, the flavor of the stock is ecxceptional. I'll "Wing" it...haha...also I may add some half and half in at the end to give it some substance as well...Great Base for gravy! Thanks . Actually Turkey Gravy is more golden anyway.....

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Just use 3 tbs EVOO, 5 is apparently a typo. I watched the show and once he he removed from the oven, he remove the wing (left the veggies in and added the flour, stirred, and let cook for about a minute. Re-added the wing, added the stock. Once it had reduced, he removed the wing and poured everything through the strainer, which removed the rest of the veggies.

Everyone is right, if you like a thicker gravy you may want to add a little extra flour or cornstarch.

Hope that helps... Good luck!

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What is going on with the way this recipe is writen? In the list of ingredence it says 5 TBS of EVOO but in the directions it only tells you what to do with 3 TBS of the oil? And when you remove the wings and add the flour do you take all the carrost, celery, herbs, garlic ect out at that time as well. Someone help soon I am going to make this today!

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Only not really. This recipe is excellent and easy to follow. Contrary to some beliefs, the oil is easy to measure and does not overpower the flavor. The only thing I did different was that I used some drumstick meat I had roasted for the stuffing and added some shreds to the gravy.

You can make this gravy! Definitely a good one to impress the in-laws with. I'd love to take time in this review to give Leslie my two cents, but frankly I'd rather give the chef the credit he deserves.

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I have been watching the shows for ideas and this is my gravy choice. I always make the gravy from the drippings b/c I want that rich flavor. I dont need the pressure this year, I just want good food, family, health and to be thankful and if this does the trick, WONDERFUL!!!! I enjoy cooking over baking is b/c you have the opportunity to adjust flavors, thats the beauty and anyone that cooks knows how to incorporate taste and this has the foundation I was looking for.
As felt by most, Leslie is way too streesed this year to cook or she met Tyler in Florida somewhere and he wasnt interested. Back off its an option not a life altering decision. Enjoy the holiday, if you cant handle it dont take it out on Tyler!!

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On 11-18 I printed out the gravy recipe and got all the ingredients. I love Tyler's cooking and thought this would be special to serve to my family on Thanksgiving.
I made it today and while I was making it- the show appeared on TV so I was watching. Low and behold the recipe he did was not the same as I got from the computer printout.
The recipe I got on 11-18 did not have celery in it, nor parsley and it showed using 4 carrotts. It also gave directions that after you roasted the turkey wings alone in the oven for 30 min and roasted the vegies in a large stock pot for 5 min you cover everything with water in the stock pot and cook for 2 hours.
I got a watered down , greasy version of a weak turkey stock...not the rich gravy that Tyler got.
I went onto the internet today and the correct recipe is printing off.
I am so disappointed...just wondering if anyone else has had this occur and to find out what happened? Guess I'll have to run out tomorrow morning and see if I can still get the smoked turkey wings.

Have a great day everyone...
Pat in Az

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I got some wings last night at Whole Foods in Marlton NJ. They didn't have them anymore at the 'SmokeHouse' section of the store, but they had them in the butcher department. I had to ask, they were not in the case, and I guess they had just got them in. I am about to make the recipe, hope it tastes as good as it sounds and looked on the show! I am also going to make the cranberry sauce from that show. I will check back to let you know how I did!
My first comment on the food network site!

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Unless you are buying 5oz bottles of Olive Oil, he did not use 1/2 a bottle. Loose the overdramatic attitude and you might learn something about a BETTER way to cook.

This gravy is WAY easier than I expected and tasted good and rich...without a lot of messing around with. For those worried about the "oil slick" when you add the flour, it makes it into a roux. I could not find smoked wings...so I used Smoked Turkey Legs...even the neighborhood scary mart had them. My mom would not let me toss the legs after...lol...she ate them during my "test" run for Thursday. Besides the legs instead of the wings, I used some white wine along with the stock and made a traditional roux instead of sprinkling with flour...just out of habit. I strained the sauce, put it in a fat separator, and made a roux with olive oil, a little butter, and flour. Cooked the roux to the peanut butter stage then added the sauce. Mind-blowing how good this was!

If you are an experienced foodie, this recipe does well with a little tampering, like I did...but if you want ease or are learning to cook...it is very simple exactly as Tyler wrote it...and there is no oil slicks...<eye roll>