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Turkey Gravy Recipe

Turkey Gravy

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 11-20 of 55

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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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  • on November 26, 2010

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    A new favorite!! It was perfect for a smoked turkey. Following the video, the detail is a little better.

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  • on November 22, 2010

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    I have used this recipe for several years and made some minor adjustments that reflect some of your comments. First of all I use Smoked Turkey Wings and use about 3 pounds for extra flavor. Second I also use Celery in addition to the onion and carrots, which I find odd not found in this recipe. Third I fill the pot with half water and half chicken stock for more flavor. If you put to much liquid in you will have soup. Double the roux and add as necessary in case it is to thin. If you do this, the recipe will taste great. Don't forget to season with Kosher salt and fresh ground pepper. Tyler is still and alway's the Man! Don't Stop Cooking!

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  • on November 21, 2010

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    This gravy ROCKS! The recipe they give is different from the video, I would suggest printing out the recipe then watching the video and making the changes to match the video. If you need to add some flavor then add some extra finely chopped thyme and rosemary at the end.

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  • on November 20, 2010

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    *Warning*
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    and have an awesome tasty Thanksgiving

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  • on November 16, 2010

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    The Key to a Great Gravy is the ROUX. Use a "Gravy seperator" for the Turkey Drippings! The greasy parts will rise to the TOP! Use equal parts flour and The "grease" to make the Roux instead of butter the KEY, IMO. Then, pour the rest of the saved turky drippings into the roux. Also, wine, cooking sherry or brandy can be added for Xtra flavor! Reduce a little and season to taste. VOILA!!! ENJOY, tell me what ya Think???

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  • on November 30, 2009

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    Found out to late, when serving the flavor was too thin for gravy. And the recipe online is didderent than the show...What the Hell!?!

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  • on November 25, 2009

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    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.

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  • on November 25, 2009

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    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!

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