Reviewed: Dec. 13, 2010

This is a basic tried and true turkey and pan gravy recipe. Anyone who cooks often knows that everything needs to be seasoned according to you or your families tastes. Salt and pepper are the most UNDER USED seasonings.

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2 users found this review helpful

Reviewer:

JoeyBear

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Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Nov. 2, 2009

A little salty. I might use sodium free stock next time. Overall a very good and easy gravy! I will repeat what others have said....add flour gradually!!

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8 users found this review helpful

Reviewer:

IndyKaren

Cooking Level: Intermediate

Home Town: East Hazel Crest, Illinois, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Mar. 30, 2009

Best Turkey Gravy recipe I ever made. Delicious!!

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5 users found this review helpful

Reviewer:

sheza

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Kingsville, Missouri, USA

Reviewed: Dec. 5, 2008

This turned out great. Everybody loved it. The gravy was great. I will make this every year from now on.

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4 users found this review helpful

Reviewer:

Julie Williams

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Citrus Heights, California, USA

Reviewed: Nov. 27, 2008

This was so ood. I wil definitely be doing it again next year. As I poured it into my gravy pourer, I wondered if it was thick enough, but it seemed to thicken up a little bit on it's own. Yummy!!

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6 users found this review helpful

Reviewer:

CookWannabe

Reviewed: Nov. 25, 2008

it was really bland. it needs more spices added to the gravy. I will never be making this again. If you try it, try it once before your big day.. because you would hate to be disaapoinnted by this bland recipe

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3 users found this review helpful

Reviewer:

New Chance, New Life

Cooking Level: Intermediate

Reviewed: Nov. 25, 2008

This recpe is not for the "roasted turkey" it is only for the gravy. A lot of details have been left out though and done as directed you're going to end up with a disaster. You need to whisk together a cup of room temperature (or cool) liquid/broth with the flour before adding it to the drippings in the pan or else you are going to end up with lumpy lumpy lumpy, did I say LUMPY? gravy. And then continue to stir/whisk constantly while it is cooking over medium-hi heat til it starts to boil, then reduce heat to med-low and simmer til thickened. As written this is a recipe for disaster! I hope this helps.

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42 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Nov. 25, 2008

I would advise turkey novices to do a bit of reading and asking questions about gravy making. The directions here could lead to disaster if a new cook got "rid of the fat" - Does that mean dumping all the drippings? How do I tell which is fat? How do I separate it? Can you imagine what will happen if the stock and flour are stirred in the pan without any direction to cook the flour and gradually add the liquid and constantly whisking. Most of us who enjoy our holiday meals consider the gravy to be one of the stars of the show. It's a shame that due to poor and thoughtless directions from Campbells Kitchen the gravy is a flop.

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50 users found this review helpful

Reviewer:

cynjne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 25, 2008

This is the way my grandmother made it, adding seasonings to her taste. Fast, simple and delicious homemade flavor.

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12 users found this review helpful

Reviewer:

Shari S.

Reviewed: Nov. 8, 2008

The only way to go! If your family needs browned skin, simply put a piece of foil (large enough to cover entire pot) then put the lid on. The reflective properties of the foil will brown your skin!

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35 users found this review helpful