Turkey Gravy

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Thanksgiving

Rated: 4 stars out of 5Rate itRead users' reviews (43)

RECIPE
COMMENTS & REVIEWS(43)

Cook Time:
2 hr 45 min
Level:
Easy
Yield:
5 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 2 hr 45 min
Total:: 2 hr 55 min

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Ingredients

2 pounds turkey wings
5 tablespoons extra-virgin olive oil
1 medium onion, halved
4 carrots, chopped
1 head garlic, smashed
2 sprigs fresh sage
2 sprigs fresh thyme
2 sprigs fresh rosemary
8 black peppercorns
2 tablespoons unsalted butter
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper

Directions

Heat the oven to 375 degrees F.

Put the turkey wings (also backbone and neck if you have it) 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.

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Comments & Reviews

recipe Turkey Gravy
Dawn Sycamore, IL 11-25-2009
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Disappointed
Rated: 2 stars out of 5

Every Tyler recipe I've tried so far has been a smashing success, with the exception of this one... largely because the video... is completely different than the printed recipe, which I followed to the letter. [and discovered the video afterward, of course] I think you definitely need more than just 2lbs of turkey wings, and it seems he just uses a portion of the stock in the drippings pan/roux at the very end. Tomorrow is Thanksgiving, of course & I was so psyched about this but it was a huge disappointment.Read more
recipe Turkey Gravy
mary warwick, RI 11-25-2009
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Incredible Gravy
Rated: 5 stars out of 5

Couldn't get turkey wings at the last minute. Decided to use a cut up chicken (the whole thing). Kept all other ingredients... the same. The chicken took about 60 minutes to get golden brown. Followed the rest of the recipe to a "T" (the pun intended) and in 3 1/2 hours I had an INCREDIBLE gravy that yielded 1/2 gallon. What was even more amazing to me is that it tasted like turkey gravy. Props to Tyler!!! No wonder he's my favorite television chef!Read more
recipe Turkey Gravy
Mrs. Atlanta, GA 11-25-2009
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Recipe different from the actual show
Rated: 2 stars out of 5

I saw Tyler make this on the show and this recipe is NOT the same. I am not sure why this recipe is different that what he... prepared on the show but it is. So i suggest modifications to the recipe as suggested by other reviewers and next year just try and catch the show where he made it. I am disappointed in Food Network, not Tyler, for the discrepancy.Read more
recipe Turkey Gravy
TL Vail, AZ 11-25-2009
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A Winner !!!
Rated: 5 stars out of 5

Most of the negative comments I've seen here keep saying about no seasoning. YOU ARE MAKING A STOCK FIRST, NOT THE GRAVY!! ... The stock came out perfect and so, so much better than adding water or a chicken broth, etc. You want your gravy to taste 100% turkey. I put it what little dripping their were - enough to not have to add the 2 Tbs. oiI and then seasoned AFTER I made it into a gravy. It came out sooooo good! I did add a touch of kitchen bouquet to it though - I like mine a little less pale. Other than that, good to the last drop and plenty of it. Thanks Tyler!Read more
recipe Turkey Gravy
frank huntington, NY 11-25-2009
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Excellent Turkey Gravy Recipe...
Rated: 5 stars out of 5

because it starts with making a high-quality, fresh turkey stock that can used for both soup and gravy. I found the addition... of sea-salt during the last 10-15 minutes adds an incredible depth of flavor...the gravy is so good you'll want to serve it as a soup...2-3 pinches spaced out over that last 10-15 minutes is the key!Read more
recipe Turkey Gravy
Alexandra Norwalk, CT 11-24-2009
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Awesome Gravy, Great Do-Ahead
Rated: 5 stars out of 5

Very flavorful when you use boxed stock instead of water. Then you can dilute if its too strong. Also, why not roast the... turkey parts w/ the veggies and save a step (the sauteeing)? Next time I will just combine veggies and turkey and roast together, then deglaze and add stock. It can only increase the flavor with browned goodness. After de-glazing the roasting pan w/ wine or stock, simmer the mix as long as you want. The aroma is out of this world, and you will have plenty of gravy, especially if you add the pan drippings on Turkey Day! Turn it inbto giblet gravy by dicing up the goodies that come with the bird, after roasting them ion the pan with the bird. Again, w/ alittle common sense, you can adapt these recipes to your needs and pantry, and come up with a great meal!Read more