Turkey Gravy

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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.

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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!

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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!

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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!

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Cook the turkey/chicken in a large pan and place the bird on a roasting rack so the bird doesn't sit on the bottom of the pan. Add a 1-2 cans of Wegman's chicken stock to the pan together with 1-2 cans of water for a turkey. Since I cover the bird with herbs, some of the herbs fall into the drippings. As the turkey comes to an end, I use a basting bulb to drain the drippings and place in freezer. Freezing causes the fat to rise to the top for easy scooping for throw out. Make a roux on the stovetop with butter (margarine and flour and add some dijon mustard, dried poultry seasoning and dried sage, and then add the drippings. Makes tons of gravy with much less fat and is very tasty. Freeze leftover gravy for another use. Quick and easy.

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I made this last year, but found it to be no better than a simple roux with pan drippings and chicken stock.

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I made this two days before and, based on previous comments, used canned chicken broth instead of water and on the day I prepared my turkey, I added drippings from the pan. The flavor was wonderful and made so much I froze half the base to save for another meal in the future. I will probably continue to make it this way!

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delish! Make it the evening before and it fed 20 of us!! Loved it!

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This was the first time my traditional Italian folks were willing to try "gravy"
They were surprised by it and the fact that they actually loved it. So much so, that they asked for some when I was preparing their doggie bags.

Thanks Tyler, your recipes are CONSISTENTLY great....I don't even give them a trial run before preparing them for guests!!

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I doubled this recipe and found it to be a little thin and bland. I added the drippings, salt and papper and a little Kitchen Bouquet. Maybe I used too much water. This is the first recipe from Tyler that I was disappointed in. My guests liked it, however.