Turkey Gravy

Total Time:
3 hr 20 min
Prep:
20 min
Cook:
3 hr

Yield:
5 to 6 cups
Level:
Easy

Ingredients
Directions

Heat the oven to 400 degrees F.

Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold

water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

*Cook's note: Also add the backbone and neck from the turkey you are grilling.


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    EASY and great!
    This is by far the best turkey gravy. Every year I make this the weekend before Thanksgiving and bring it wherever we are going (There's never enough from the pan drippings). I believe anyone who has had trouble with it is not following the directions. The only modification I made was to use convection in order to brown the wings properly.
    I have been making this gravy for the last 3 years, every Thanksgiving. I used to believe my family loved me just for me, I now suspect its the gravy they love. I have to make gallons of it so that the family can take gravy home. They want JARS of this stuff not just a little bit poured over the left-overs. I start buying turkey wings on sale about 2-3 months in advance to meet the demand.  
     
    Needless to say, the gravy is great just as the recipe is written. Make at your own risk, understanding that you will become the gravy slave forevermore. 
     
    Damn you, Tyler! ;>
    I was a little late to find turkey wings in stock in the store so I used smoked turkey drumsticks (4 small ones). What a great flavor. I hardly seasoned the final gravy at all. Thank you for this terrific recipe.
    This gravy is not only rich tasting, but the herbs give it a fresh aromatic quality. This is now our standard.
    This recipe was very tasty and worth the effort. I made it a day before and it was great. Everyone loved it.
    First, it takes about 60-90 minutes, not 30, to truly roast the wings to a "golden brown"...second, you must reduce by at least 1/3-1/2, the strained liquid. (for more flavor -- it needed it -- i reduced 1.5 cups of cabernet sauvignon to about <1/2 cup and added it to the reducing strained liquid along with 1 tablespoon of pureed roasted garlic. Finally, i further reduced the final product by 1/3 to get the proper consistency
    I tried this recipe and it came out great. I actually used more turkey wings and made extra stock to use with the stuffing. It took longer than 30 minutes to roast the wings, but I did about three pounds, so that might have accounted for the difference (it took about 45-50 minutes). The stock came out great and the gravy was a hit. I did add a touch of browning sauce to darken it and add a little flavor.
    Tyler is an incredible chef i loved his gravy so much i am going to incoorperate this in my Family Holidays from now on Thank You so much
    The original recipe, stated 375 degree oven, and the latest version states 400. Would have made a huge difference in the cook time of the wings. Also, after I had brought the stock to a boil, the garlic aroma was too much, and thats when I remembered that Mr. Florence might have roasted the head of garlic first, to tone down the strength of the garlic. Should the recipe have 1 head of roasted garlic, smashed?
     
    I had to throw out the stock. Didn't even try to make gravy out of it.
    I can make this gravy!!!! THANK-YOU!!
    I find the flour makes this gravy too lumpy. Instead, mix corn starch with water (but not too much water), the results are just as good and with less hassle.
    I added a second roux, boiled it for 15 mintues and it still didn't thicken. This was the first year we didn't have gravy for Thanksgiving.
    I found this gravy to be very bland. I am planning on adding the turkey dripping today and hoping that it will help! Happy Thanksgiving!
    This a great recipe for the thankgiving menu.
    It was a little bit messy making this but I think it was totally worth the taste in the end. The reason im rating four stars and not five stars is because there were some things that could of been changed like the spices.
    This recipe is a 10, I tried it for the first time in my first thanksgiving in my new home for all my family, everybody loved it and my brother told me "I didn't know you could cook"
     
    Jeka
     
    Midwest City, OK
    This recipe is great because you can make it the day before.
    My husband's family makes a recipe called Turkey Gravy. I didn't have all of it, so I got this recipe, added some turkey meat, and it was just like Grandma makes. We eat it with mashed potatoes and it is great!
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    This recipe is featured in:

    Top Turkeys for Thanksgiving