Reviewed: Jan. 23, 2009

it was good but too much work, it took for ever to make

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patsy

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Reviewed: Jan. 20, 2009

Takes a lot of time but so worth it.

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hunterdandb

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Reviewed: Jan. 3, 2009

worked out great for thanksgiving. When reheating be sure to reheat it low and stir, I added a little extra turkey stock as I reheated, give or take 3 or 4 tablespoons.

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Sin

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Reviewed: Dec. 30, 2008

This gravy was very good and helped to make for a more stress free cooking experience on Christmas day. The day I made the gravy I could taste the flour and the gravy was quite thick, so on Christmas day I simply added some of the broth from the turkey as another reviewer suggested. It left the gravy a good consistency with no flour taste at all.

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dmorr86

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Reviewed: Dec. 30, 2008

I have been using this recipe every Thanksgiving for over 10 years. It is awesome, tastes great & makes alot of gravy. Best of all no hectic hassle of making gravy , when u have so many things to do at the last minute b4 serving a huge meal. Only one thing i have added to this is celery, stalks & green leaves.

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Brenda

Cooking Level: Expert

Home Town: Wisconsin Rapids, Wisconsin, USA

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Reviewed: Dec. 27, 2008

Great taste and it's nice to have the gravy done ahead of time. We had over 20 people for Thanksgiving with two different turkeys, one baked in the oven and the other deep fried. Because of the quantities of food I had to prepare I was looking forward to having the gravy already prepared. I had a ton of pan drippings from the oven baked turkey and simply poured them into the gravy making it even tastier. Knowing I was going to do this I thickened it with more flour than originally called for. Turned out excellent and we had plenty as I doubled the recipe. This recipe takes quite awhile to make and I'm not sure it would be worth the time for a smaller dinner party but with over 20 guests it saved me a lot of last minute prep work. Thank you for a great recipe!!

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CookingQueen

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 27, 2008

This is a huge hit. I got a lot of compliments and it eases the pressure of making gravy at the very last moment. Fantastic, will definitely make it again. Thanks for such a great recipe.

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May T.

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Reviewed: Dec. 24, 2008

This is worth every star. It doesn't get much easier than this! Excellent as written, but it's also easy to add the seasonings you like to flavor it to your family's tastes. This is a lifesaver! Making gravy is probably the most stressful part of the meal. Now the only thing to do is sit back and enjoy the compliments.

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cwkeys

Cooking Level: Professional

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 23, 2008

I have made this gravy all ready for Christmas. It is not only delicious (I had to try it, of course) - it's easy. People have said it's hard but it's not - it's just a lengthy recipe to follow. I can hardly wait for my guests to try it.

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SQUIRRLEY

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Reviewed: Dec. 21, 2008

Great idea, and it works! Do a roux, and you're in business. Very, very tasty.

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Kristy

Cooking Level: Intermediate

Home Town: San Clemente, California, USA

Living In: Los Feliz, California, USA

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Reviewed: Dec. 20, 2008

Great recipe! I am a novice at gravy, so I didn't want to make it when I make the turkey. I used 4 turkey wings, 4 turkey legs, and I added 2 celery stalks. Otherwise, I followed the recipe to the letter. The gravy tastes great with no extra seasoning.

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heytherekathy

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Reviewed: Dec. 18, 2008

I make this for Thanksgiving because I like to do as much ahead as possible and I didn't make the Turkey. It was wonderful!! Nice and smooth and flavorful. I followed it exactly with the exception of using the whole package of wings. I'll try freezing some next time! Thanks, it saved me so much time Thanksgiving day.

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mickdee

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

This gravy is exactly how my grandma used to make it! It's easy to make and very forgiving when being altered. Instead of the turkey legs we made it together with the actual Thanksgiving Turkey and mashed all the veggie ingredients after finishing baking. It turned out so thick that we left out the flower and only added little bit of heavy cream and chicken broth. Delicious! The gravy was the best part of the entire Thanksgiving dinner!!

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High_Noon

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Reviewed: Dec. 2, 2008

Gravy has always been a source of stress for me on thanksgiving, so I just resorted to using the instant packets for gravy. (for shame!) but this year I made this gravy two days ahead of time. I was pretty nervous.... and I did use the skimmed off fat plus the butter in a skillet to make a roux with the flour. I slowly added the roux to the boiling broth... and it never did seem to get very thick. Discouraged, I put it in a container in the fridge until turkey day. When I took it out of the fridge it was solid like custard! I thought I had made it too thick... but WOW, all I had to do was heat it up and it was the PERFECT consistency. And tasted GREAT. I will do my gravy like this every year from now on. How wonderful it was to not have to stress over the gravy on thanksgiving. :o)

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kitkat

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Dec. 1, 2008

I agree with SUNNY681 - the flavor just wasn't quite there for some reason. I will probably just make the gravy as usual after the turkey is done in the future. It was a good time saver in that regard, and wasn't bad, but I like the turkey gravy from the turkey drippings much better, must be because the turkey is seasoned differently than these turkey legs (which I used).

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Nov. 30, 2008

I liked the make ahead part of this recipe....Thanksgiving day is so hectic! I found it a tad bit bland and had to add some more spices. Folks liked it...great with turkey and stuffing!

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KAREN JOHNSON-SUSKO

Cooking Level: Expert

Living In: Sellersville, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

This was very good, just add more seasoning, like poultry seasoning and lots of salt and pepper.

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Kristy

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

This gravy was delicious and very nice to have done ahead of time before Thanksgiving. However, if you are someone who knows how to make gravy, it probably doesn't make much sense to go to the added trouble this recipe requires. I do not know how to make gravy, so for me, it was great. It is a bit of a project, though, since you have to cook the turkey just for this. I used wings and legs and used the meat for the turkey soup recipe from this site. The gravy and the soup were both delicious!

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gertrong

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Reviewed: Nov. 30, 2008

As the turkey was cooking this Thanksgiving, I decided to make this gravy so I didn't have to do it after the turkey was done. This made it so much easier. I added a celery stalk (including leaves) and two diced carrots. I used 6 turkey wings and accidentally put all 4 cans of broth in at the beginning. I also added 1/4 cup Burgundy wine because that's what I had on hand - next time I'll up it to 1/2 cups. When the pot was done with the simmering, I added another can PLUS I added the separated drippings from the turkey when it came out of the oven. The consistency was perfect. I still didn't have enough gravy, it was so good. I had 15 adults over for dinner - they all liked the gravy but my sisters said "MORE GRAVY" ... so next time, I'm adding more broth. There was plenty of flavor to support more broth, no problem. Great recipe - thanks!!!

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LL

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

This is a tasty gravy and it's great to have one less chore to do on the big day, but it takes a sweet forever to make! It's well and good if making it is part of your holiday ritual, but if you aren't mentally prepared to be in some special gravy-making Zen-like state, you will likely be very annoyed to be spending hours making a dish that would take you take you 15 minutes if you were doing it T'giving Day. But it's tasty, and if you're serving a crowd, guarantees you'll have enough. Mine was thin but I could've thickened it easily by adding a little cornstarch dissoved in cold water. Nobody seemed to mind. It makes a ton, so freeze it in two containers & you'll be set for two holidays.

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cooksforbears

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Make-Ahead Turkey Gravy

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