Turkey Gravy

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I have NEVER rated a recipe before, although I do use the recipes on this site and others. After making this crap, I thought I would let go of my anger, but here it is 4 weeks later and I am still stunned at the how horrible this recipe really is!!!!!!!!!!! I used smoked turkey wings and followed the directions exactly. I AM SO GLAD I MADE THIS THE NIGHT BEFORE THANKSGIVING! The smoked wings made the gravy unedible. Smoked wings are salty. The gravy tasted like licking a burnt salt-lick. After giving this a taste, the gravy actually ran out of my mouth as a coughed out what I could. I am lucky I didn't puck. So after working all day and preparing for Thanksgiving all night, I had to stay up until 2:30 a.m. roasting the wings from my Turkey and using the unsmoked wings to make gravy.
Those that liked this gravy DID NOT USE SMOKED TURKEY WINGS. Thosed that like this gravy changed it and then gave it 5 stars. DON'T USE THIS RECIPE.

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"The Moistest Chocolate Cake Ever

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I saw him making this gravy the day before Thanksgiving. All the herbs that were use, I had to try it . It was a HIT with my family. I will be making this Gravy all the time.

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That was the comment from my daughter on Thanksgiving day. We all loved it. it was delicious and we had plenty for the turkey, stuffing and mashed potatoes. Thank you Tyler.

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I saw Tyler make this recipe on his show in 2007 and I printed it. It has changed drastically since his original version -- but sounds like the new one is no better that the slop I just made!! Food Network -- WHERE IS YOUR QUALITY CONTROL???

His first recipe had NO chicken broth -- basically after roasting the wings and then simmering with the veggies for 2 hours in WATER -- he had you strain it and make a roux and add the broth to it. It taste like weak chicken broth. I had to add corn starch to get it to thicken. It is completely tasteless and I made it ahead but will not serve it.

In the first version he never mentions adding it to your roasting pan after you cook your turkey -- he never even mentions the turkey in the first version.

This has happened to me before with recipes at FN --they change them dramatically and appear to have no quality control. I am now heading out to buy a bottle of turkey gravy that will be better than this swill.

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My husband and I just made this from the print out version and it dosn't say to put any liquid on the wings before you put in oven. Then it dosn't say whether to remove the carrots,celery herbs etc., before you put flour on. This is so aggravating and I have lost confidence in the Food Network terribly. it costs a lot of money to duplicate these recipes and it is literally down the drain, and here we are up the creek with no gravy.

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This will be my 3rd Thanksgiving making this gravy. The flavors are amazing and my family loves it. We had a family reunion on thanksgiving and I had to make 4 gallons of gravy, this recipe made it easy to make a yummy gravy, and make the drippings stetch. My aunts and grandma kept following me around asking me for the recipe. I only use chicken stock and no turkey wings because I add the drippings of my turkey. This recipe does not make a thick gravy, plan on adding alot more flour. I usually make this a few weeks in advance and freeze the stock, one less stress for the big day. Also this makes an amazing soup stock so I make extra and add it to the meat I boiled off the turkey bones. Best soup ever.

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I usually like Tyler's recipes, but this one is quite a failure. It makes a nice stock but not a good gravy. It tastes more like carrots than turkey, and the color is not the nice deep brown of a good gravy. In fact, it turned grey upon sitting in the refrigerator overnight. I couldn't find smoked turkey wings and used regular turkey wings, but otherwise, I followed the recipe faithfully. I didn't serve it but made last minute (but tasty gravy from the turkey drippings instead.

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Despite some really negative reviews, I really thought this sounded like an answer to my prayer of not having too much to do at the last minute, so decided to try it. I made the stock a few days ahead and kept it in the frig, ready for the big day.

At gravy time, I made a nice little roux, then added the pan deglaze and the ALL the defatted meat drippings -- this meant I had none left to make gravy if this one failed, as so many had predicted.

Well, it failed. It was a bland-tasting turkey soup, and no one liked it. And to think I wasted all those good pan drippings on this stuff! Never again.... I'll go back to my last-minute but great-tasting gravy!