Turkey Gravy

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Eh . . . it's okay gravy. For the last few years, I have made a gravy recipe from Saveur magazine, which is similar but also calls for the use of apples while roasting the turkey, and then includes apple cider vinegar, white wine, and calvados (apple brandy in the gravy. I didn't have the calvados this year, so I decided to try another recipe all together. Perhaps it is because I am used to the deeper flavors of the other gravy, but this one fell flat for me. In the end, I added apple cider vinegar and marsala and white wine. That helped. I think you need something to cut through all that fat and add another flavor dimension.

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I will use this recipe to make gravy every year. I couldn't find turkey wings so I used turkey thighs instead. I made it the day before. It took all of the stress out of the last minute prep. It is a winner!!!

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I made this last year and it was the best gravy I'd ever made. I did end up with more stock than I needed, I think I used too much water or didn't boil it down enough. I'm going to boil it down this time, make the flavor more intense with will be a plus. I didn't add all the stock to the roux, knew I had too much stock for the amount of roux I had.

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Best gravy I have ever made in my entire life! This is the best cooking method I have seen yet for lump-free gravy. Making it the weekend before also makes it stress-free and a timesaver on the big day. If there are ingredients shown that you don't like, simply don't use them. Sage, rosemary and thyme can be very powerful. The only problem with this recipe as shown is that there is no liquid ratio for the 2 T butter-1/4 cup flour. I am guessing the turkey broth should be about 1 quart. Extra bonus: I had enough turkey broth to make Paula Deen's Southern Cornbread Dressing so no need to buy or make stock for that recipe. Thank you, Tyloer Florence and Happy Thanksgiving to all!!

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...the four carrots chopped that it calls for in the recipe were way to many when I made it. The gravy ended up tasting like turkey-carrot gravy. Everything else went as planned and the actual gravy had a good consistency, I'd just only use half a carrot not four.

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While this recipe takes a little more time than usual it is the best gravy recipe I have ever used. My family and guests raved about it. Fantastic flavor. You couldn't make better gravy if you worked all day!

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Tyler got it right. Only gravy I will make from now on. I am not a fan of thyme so I didn't use it and the gravy still had good flavor without it.

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My sis cooked the bird this Thanksgiving. I offered to bring the "extra" gravy--this recipe. Even sis agreed that this was the best gravy on the table. I used plenty of butter to help the wings brown, and I saved the pan drippings in the pan, placing it in the fridge while I made the broth. To make the gravy, I deglazed the pan with about 1/4 C. port wine. Followed the recipe, otherwise. Yum!

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In the end, it came out great. I did have to save it by using less of the broth to make it thicker and added the turkey drippings (from the actual turkey for more flavor. You can't just dump all of that broth in the pot and expect it to thicken up with the roux. You have to add a little at a time and stop adding it when it looks thick enough. You may have to make a second batch and combine them as I did.