Turkey Gravy

Total Time:
3 hr 20 min
20 min
3 hr

5 to 6 cups


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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4.2 19
EASY and great! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! ;> item not reviewed by moderator and published
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. item not reviewed by moderator and published
This gravy is not only rich tasting, but the herbs give it a fresh aromatic quality. This is now our standard. item not reviewed by moderator and published
This recipe was very tasty and worth the effort. I made it a day before and it was great. Everyone loved it. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published

This recipe is featured in:

Top Turkeys for Thanksgiving