Turkey Gravy

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Best gravy ever! I discovered this on a show a few years ago. I have made it each holiday since. It has become a part of our holiday tradition. It is pretty easy to make however it is time consuming but well worth it. Take your time & Enjoy!

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Easy to make and the flavor was awesome. I shredded the meat from the wings and added to the gravy along with sauteed onions and mushrooms for a little extra texture and flavor. I made Ina's Turkey Roulade and knew I wouldn't have traditional pan dripping or gravy so this was the perfect solution.

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Flawless recipe...Thanks Tyler.

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Made for Thanksgiving. Everyone agreed that it was the best gravy they have ever tasted. Well worth the time and effort.

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The best turkey gravy since I was a kid at grandmother's. Thanks Tyler...

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Eh. This was very easy to follow, but the end result was not great. The gravy was not thick at all. To make it work, I let the gravy cook out for about an hour and then added another roux to the mixture. I made an additional roux from 8 tbsp butter and equal parts flour. After cooking the roux, I added a splash of white wine before whisking the gravy into the roux. This finally gave me a nice, thick gravy. I used browning liquid to bring up the color and then added some kosher salt to bring up the flavor.

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Great make ahead recipe! I made the gravy ahead of time and reheated on turkey day.

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I spent all afternoon making this and it had no flavor at all. I added salt and pepper and it still ended up flavorless. I had to take this to Thanksgiving dinner so I added one of those little packets of Knorr homestyle chicken stocks to get it to have any taste. BTW julz79 this recipe doesn't have celery it is in the "Roasted" Turkey Gravy listed elsewhere. But even with a whole head of celery in this one it would not have added enough flavor. I guess I should have read the other reviews before making it and used broth instead of water.

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I use this turkey gravy recipe every year...everyone loves it. I don't understand some of the reviewers here. It does mention salt and pepper at end of recipe and it does have celery and onions. It's as though some reviewers aren't even reviewing this recipe shown here. I make the stock the day ahead of Turkey Day and continue on with instructions after that stock is made. It's very delicious. I do agree with the reviewer that it could use a bit of citrus/vinegar at the end..just a touch brightens it up. Thanks Tyler, love your show.

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This is a good, basic recipe. I noticed, though, that it doesn't mention salt: If you didn't add highly-seasoned pan drippings to this recipe, the gravy will be flat. It needs salt, pepper, and maybe a bit of acid (wine, citrus juice, etc. to make the flavors bright and true. Most people (myself included add defatted pan drippings (from the bird to make up for any flatness, then check the taste for seasoning. If you don't have any pan drippings, then you need to season the sauce accordingly.