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Turkey Gravy Recipe

Turkey Gravy

Tyler Florence

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Thanksgiving

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

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  • on January 04, 2012

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    Flawless recipe...Thanks Tyler.

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  • on December 13, 2011

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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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  • on November 25, 2011

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

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  • on November 25, 2011

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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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  • on November 24, 2011

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

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  • on November 23, 2011

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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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  • on November 22, 2011

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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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  • on August 12, 2011

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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.

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  • on July 22, 2011

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    very good.

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  • on November 26, 2010

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    Color was bad. It looked like split pea soup. No flavor. We had to raid the pantry and we added a few drops of Worcestershire, a dash of cayenne, and finally drippings from our turkey. Not worth the work. Sorry Tyler, I usually love you. This was not good.

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