Reviewed: Jan. 5, 2009

It didn't turn out the way I expected, but thanks for sharing!

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cooking4-4

Cooking Level: Intermediate

Home Town: Rainbow City, Alabama, USA

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Reviewed: Jan. 5, 2009

It wasn't the best I've made, or had, but it was pretty good.

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Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 26, 2008

This is very good gravy. I will use this in the future.

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AZnative

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Reviewed: Dec. 16, 2008

This was the best homemade turkey gravy I've eaten.

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Pam

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Reviewed: Dec. 6, 2008

Ok. Maybe I'm just not crazy about poultry seasoning. It was very easy though.

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Dec. 2, 2008

I had to add a tad of corn starch to really thicken it up, but the flavor was out of this world! Who says gravy has to be thin and tasteless to be healthy.

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Bethy

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

A very simple, easy gravy recipe with great results! I didn't have poultry seasoning or celery salt, so I just threw in some other herbs and it turned out great.

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walkerkr

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Reviewed: Dec. 1, 2008

I'm not the best at gravy, but this was a very good recipe. I read through the reviews and instead of flour and water I used cornstarch dissolved in water and slowly added it to the stock until it was thick enough. You can basically season this with whatever you like.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

The gravy turned out way too salty for me. Perhaps it was because we soaked our turkey in brine water overnight before roasting, and the stock was salty, but the addition of cream of chicken soup, which is full of sodium, put it over the edge. Definitely do not add extra salt before you taste the gravy. I probably would leave out the soup next time. The milk made the gravy creamy; I had to add extra to tone down the salt.

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DANIELA92

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

Way to salty!!!! and I love salt.

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KellyZ

Cooking Level: Beginning

Home Town: Oxford, Connecticut, USA

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Reviewed: Nov. 29, 2008

Nothing was right about this gravy. It was too runny, too light in color and little bitter for me. I won't make this again.

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Casablancaise

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

I tried this the day before Thanksgiving using canned turkey broth. What a mistake! There is no substitute for making gravy with genuine pan drippings (which took me less time than opening all those cans). Also, proportions seemed off. Too watery.

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jeaniebelle

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Reviewed: Nov. 28, 2008

I can never make good gravy until this recipe!!!! Very easy and great taste!!

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DEBI651

Cooking Level: Expert

Living In: Lancaster, New York, USA

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Reviewed: Nov. 28, 2008

This made excellent gravy for Thanksgiving! I made several changes after reading some of the top reviews. I reserved 1 cup of water when I drained my potatoes. Mixed 6 tablespoons of cornstarch into the 1 cup of potato water. Meanwhile I added 1 cup of my turkey drippings to 4 cups of turkey stock and brought to a boil. Slowly whisked in the cornstarch/potato water to stock. Added pepper, poultry season and celery salt. I did NOT add addtl salt, didn't think it was needed. Maybe b/c I used some turkey drippings from a brined turkey. I will definitely make this gravy each year..everyone loved it!

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Nov. 28, 2008

everyone in my family loved this gravy. it was real easy to make too. I used a few cans of turkey broth and made it the night before to save some time. next time i would reduce the pepper, it was a little too peppery for me, but over all a great recipe, thanx!

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Jen

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Reviewed: Nov. 27, 2008

I made "homestyle turkey the michigander way" and ended up with just a bit over 5 cups of broth in my roasting pan. I left out the salt and just doubled the celery salt. This was my first time making real home made turkey gravy from scratch and it turned out so wonderfully tasty. It was even better than my mom's and grandma's! It took what felt like forever to thicken and after 25 minutes of waiting, it never really did, but the taste was the best I have ever eaten. I doubt that (lack of getting thick enough for my preference) was the recipe though, likely more my inexperience. Thanks, this gravy is outstanding!!!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 27, 2008

I have a family member who made this for Thanksgiving today minus the celery salt and it was delicious. Everyone always loves this gravy!

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Monica Boles

Cooking Level: Intermediate

Home Town: Chatsworth, Georgia, USA

Living In: Hixson, Tennessee, USA

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Reviewed: Nov. 26, 2008

This is how I make my gravy every year and occasionally just add a little dripping from the turkey. It's always been a hit. I do add a little powdered ginger for good measure.

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