Reviewed: Nov. 23, 2007

I'm no gravy pro, so was happy when this came out a good consistency with no lumps (followed others' advice about how much flour to add). Couldn't find "Gravy Master" anywhere in the store, but the color was bearable. Only complaint is that it was wayyy too seasoned. But I think that was because my turkey stock was seasoned??

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Reviewer:

Avalon

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 23, 2007

This turkey gravy recipe is ideal for topping potatoes or turkey, ham - everything. I added one cup of minced turkey giblets and its broth that I stewed the day before and then pureed. It was very very tasty.

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Reviewer:

Rik Kakareko

Cooking Level: Professional

Home Town: San Diego, California, USA

Living In: Williamsburg, Virginia, USA

Reviewed: Nov. 23, 2007

This was the first successful gravy recipe I have tried. I brined the turkey the night before, so I prepared the stock the night before also using the neck and gizzards. I had 3 cups of turkey stock, 2 cups of pan dripping and one cup of broth. I followed the other ingredients exactly and it was very tasty! The pan drippings also included white wine using "Perfect Turkey" recipe from this site.

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Reviewer:

SMALLIE81

Cooking Level: Intermediate

Living In: Port Republic, Maryland, USA

Reviewed: Nov. 22, 2007

Great recipe! Thanks for sharing! We will be using this every Thanksgiving.

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Reviewer:

rccola

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

Reviewed: Nov. 22, 2007

Other than scaling the recipe down I followed exactly. It was very tasty and easy to make. Will make again for Christmas dinner!

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Nov. 22, 2007

This was fantastic! The adjustments made were: the amount of cornstarch as other reviewers suggested, left out the teaspoon of salt and used cooled broth instead of water.

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Reviewer:

Christi

Cooking Level: Expert

Reviewed: Nov. 15, 2007

This is a great (and easy!) recipe for turkey gravy. The only change I made was that I always use the water that I've boiled the potatoes in, instead of regular old tap water. I think it just gives the gravy a better taste plus with the potatoes having been in the water, it might even help with the thickening. Whether or not, this is a keeper. Thanks for sharing!

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Reviewer:

Nancy Bowman

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Monroe, Washington, USA

Reviewed: Nov. 13, 2007

I followed the suggestion of another reviewer who said to feed her family of four used the 2 cups of stock, 2 Tbs of butter and 2 Tbs of flour - no water. First she melted the butter then added flour and cooked until bubbly and resembles wet sand. Then she added the broth, whisked and seasoned according to the recipe. It was so very, very good... the only thing was my family of four went right through it. I will definitely make this again this way, but double it so there is some left over. Thank you!

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Reviewer:

Toasty Mama

Reviewed: Oct. 22, 2007

This gravy did not lack in flavor but it would not thicken up for me. Maybe next time I will use a little more flour or cornstarch.

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Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Bedford, Massachusetts, USA

Reviewed: Oct. 9, 2007

good stuff. i used the turkey juice instead of premade turkey stock. and i much prefer using cornstarch to flour. i took everyones advice and used more flour/cornstarch.

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