Turkey Gravy

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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! ;>

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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.

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This gravy is not only rich tasting, but the herbs give it a fresh aromatic quality. This is now our standard.

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This recipe was very tasty and worth the effort. I made it a day before and it was great. Everyone loved it.

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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

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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.

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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

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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.

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I can make this gravy!!!! THANK-YOU!!

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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.