Turkey Gravy

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This is the 2nd year I have used this recipe to make gravy the day before Thanksgiving and perfectly reduces time and stress on the big day. As others, I use a box of turkey or chicken stock to replace some of the water. I refrigerate overnight, then make a roux out of some of the pan drippings from the turkey add white wine, then add those to the pan of warmed up gravy, adjust the seasonings, and you have the most wonderful gravy ever!

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So tasty. Loved it.

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I tried this recipe last year only I made a few adjustments and it turned out wonderful. Instead of just roasting 2 turkey wings, I also roasted 4 chicken breast with the skin on. I mean, why not make dinner while you are at it. I coated the wings and breasts with butter, than added garlic salt, salt & pepper and Italian seasoning. When it was finished roasting we ate the chicken and I added the chicken bones and the seasoned chicken skin to the pot with the wings and followed the direction from there. The only other change I made was substituting chicken broth for the water. I made this the day before Thanksgiving and combined it with our traditional gravy. It turned out as good as or better than the traditional style, and when both gravies were combined, it was fantastic. That is saying something too becasue my 6 brother are very particular and love my mothers traditional gravy.

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I made this last year and it was terrific! also...the Stock is fantastic and works great for making turkey stuffing soup (Rachael Ray the day after. Tyler is the Man!

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I made this gravy last year, and it was a huge hit!! I plan to make it again this year! Not to mention that last year was the first year we did not run out of gravy and I had enough to eat it with the left overs.

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I made this thinking that I would have extra gravy in case the pan drippings weren't enough. This is not going to make turkey gravy like I am used to. If you usually make it from the drippings, do it that way. If you have no other choice I guess it could be ok but it lacks depth and flavor. Also, I could be wrong but I think he made it differently on the show than the recipe describes.

I defnitely won't make it again but will stick with my usual recipe.

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this recipe missed the mark big time. It was bland, thin and boring. This is the only one of Tyler's recipes that I've tried that didnt turn out great. All the rest of his stuff is pretty awesome. YOU'RE STILL THE MAN, TYLER!

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I agree with most of the reviewers in saying that if you followed the recipe to the "t" it would be thin and a little bland. I cooked it for several minutes longer and added more flour to thicken it up, then added some garlic salt to give it more taste. Overall, though, it had a nice, rich flavor and was the best gravy I've ever had or made. The family gave it rave reviews.

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My husband says it's the best gravy he's ever tasted...BIG PROPS, because he's not easily impressed. : Thank you, Tyler! The only addition I made was to add 2 Chicken Buillion cubes at the end to give more depth to the flavor and add additional salt. Oh, it's SO good!

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A wonderful accompaniment to roasted turkey breast. The instructions are lacking. Let my try to help with some measurements. When I finished simmering the turkey wings (just 2 large wings and strained the solids, I had a QUART of turkey stock. I did that the night before. Then reduced that 1 quart of liquid down to 2 cups **not in the instructions!** before adding the roux, but you could just separate 2 cups of stock and add that to the roux and reserve the rest of the stock. The reduction method produced 2 very rich cups of thick gravy.