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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 51-55 of 55

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  • on November 23, 2006

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    I followed the recipe to the letter and got a big pot of turkey soup. I tried adding a second roux and boiled the crap out of it and it still wouldn't thicken. It did taste great, but it was soup not gravy. This was the first Thanksgiving that our family had no gravy. I was very angry and disappointed.

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  • on November 21, 2006

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    As printed, the recipe simply does not work. If one uses 1/2 cup flour rather than 1/4 the consistency is at least correct, but suggestions of seasonings need to be more agressive as this gravy is extremely bland.

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  • on November 21, 2006

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    I added a frozen turkey leg...and used the solids after making the stock for "creamed turkey" (you have to pick out the bones and stems from the herbs. The gravy is fantastic. The stock is good enough to eat as a soup....without even making the roux. Best gravy I have made yet. Roasting the turkey pieces makes all the difference.

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  • on November 15, 2006

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    This gravy is divine and with some quick stirring turned out smooth. I'm going to freeze it until the big day. I can't way, it taste awsome! But can you believe that my father asked me why I didn't just buy a can of gravy?! This is why!

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  • on November 10, 2006

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    This is the BEST gravy ever, thanks!!!

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