Reviewed: May 21, 2012

What a great idea!!! No scrambling at the last minute to make the gravy. Followed the recipe as is and enjoyed GREAT gravy.

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Reviewer:

Elaine Mical

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Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Agoura Hills, California, USA

Reviewed: Mar. 15, 2012

Sub a little of the water for white wine. Add 1 head of garlic (peeled & cut horizontally in half), diced onions, diced celery & whole pepper corns when simmering on the stove up to 5 hours. To eliminate floury taste, reserve separated fat & whisk into flour over medium heat until golden. Add roux to broth, bring to a boil & simmer until reduced to desired thickness. Makes 2 cups. I increase volume & enhance flavour by adding water or chicken broth to scrape roast pan bits & add to make-ahead gravy. This served leftovers for a 25 lb. turkey. Thanks Sue!

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Reviewer:

Oh Mama

Cooking Level: Expert

Reviewed: Jan. 17, 2012

Great recipe for Thanksgiving gravy! I used the turkey giblets for the meat, and it turned out great!

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Reviewer:

Natalie

Cooking Level: Expert

Home Town: Greenwood, Indiana, USA

Living In: Del Rio, Texas, USA

Reviewed: Jan. 17, 2012

5 stars because it was AWESOME. I would give it 3 stars though if I had to take into consideration effort and time....

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Reviewer:

Liannas Mom

Cooking Level: Intermediate

Home Town: Yuba City, California, USA

Living In: Sacramento, California, USA

Reviewed: Jan. 14, 2012

Ended up using chicken legs because I couldn't find turkey ones at the store, and it turned out great. It was wonderful not to have to fool with making gravy when cooking everything else on Thanksgiving day.

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Reviewer:

empope

Reviewed: Dec. 31, 2011

Excellent recipe and yummy gravy! It was so nice to have this done ahead of time and it makes lots. I couldn't get turkey wings so I used a turkey "hind quarter" piece (leg/thigh/etc) and I forgot to put the onions in the oven with it so those were added to the broth step. It was great and so smooth!

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Reviewer:

merlethecat

Cooking Level: Intermediate

Reviewed: Dec. 31, 2011

It was perfect make ahead, took a ton of stress off of the day. I did make a roux using the butter and fat from the turkey and the flour. I added to it from the drippings from the day and it was perfect, it was perfect way to make sure I had enough gravy

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Reviewer:

MOOPEY

Reviewed: Dec. 29, 2011

Gravy was good but not exceptional in light of all the work is was to prepare ahead of time. I prefer cornstarch base to the flour, this seemed a bit heavy to me. I think I spent more effort making gravy than baking the turkey. Next time I will go back to my pan-drippings and make the usual gravy.

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