Reviewed: Dec. 28, 2011

Everyone loved this gravy. Well worth the effort to make ahead and not have the last minute frenzy of making gravy from the turkey.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DeannaD

Reviewed: Nov. 25, 2011

This was fantastic and worked out wonderfully! I will use this recipe every year for a wonderful gravy that eliminates the last minute hassle. Followed the recipe exactly EXCEPT I left out the onions.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Shandahbear

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 24, 2011

Very messy and time consuming but worth the effort. I did use Asti (dessert wine) because I'm not a fan of dry white wine. Also, I used "Chicken Stock" for the chicken broth. In addition, I used 3/4 cup of this for "Awesome Sausage, Apple, and Cranberry Stuffing" to sub for the 3/4 cup turkey stock needed for the recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 8, 2011

This is a really delicious gravy. I re-sized the recipe to 12, and my gravy came out a little thin, so I had to do the cornstarch thing. I'd adjust the fat/flour upwards even when sizing downwards in the future (and sometimes you just can't get exactly 3 lbs of meat without making a special request!) I'd never used wine in gravy before and I really liked it. Thanks for the recipe, this will be a hit this Thanksgiving!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Oct. 11, 2011

I scaled this back to 6 because there were only 4 of us. I wish I'd kept it at 10 or 12 because for all the work this took to prepare, I got only about 1.5 cups gravy! I ended up having to add a package of gravy mix and additional pan drippings in. However! Having said that, it was easily the best gravy I have ever tasted! I used most of a small Butterball turkey I had in the freezer (could not find wings anywhere!) but still did not get a lot of fat out of it. I had to use a lot of butter. SO, because I cannot seem to make gravy out of turkey drippings, I will probably use this recipe again. It did get rave reviews, but it was a lot of work, even when prepping the day before the big meal.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SuzieQ

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Nov. 30, 2010

This recipe was a life saver for me, I struggle with gravy and get so stressed out! I made this the day before Thanksgiving as I was prepping as much as I could for the meal. It roasted and simmered for hours and the house smelled just like a glorious turkey was in the oven. I did add some poultry seasoning to the blend. The gravy came out awesomely delicious and all I did at serving time was reheat in a saucepan and whisked in a spoonful or two of the turkey drippings from the roasting pan. Excellent recipe, thanks!

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Wyattdogster

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Nov. 29, 2010

The best gravy ever. I used turkey thighs and turkey broth instead of chicken, and added garlic to the roasting pan, but did not make any other changes.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

SITHGODDESS

Reviewed: Nov. 23, 2010

This is 5-Star Restaurant kind of Gravy! The only reason that I'm giving this a 4 instead of a 5 is because you need to change your recipe description to warn that this isn't for beginning cooks. The instructions nor ingredients aren't difficult, but this took me (an ntermediate cook) over four hours, and five pots/pans/bowls, to complete. Scrumptious! Delicous! Best ever gravy! But a LOT of work.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

clairbrock

Cooking Level: Intermediate

Home Town: Cape Canaveral, Florida, USA

Reviewed: Nov. 23, 2010

A little work intensive, but worth it in the long run. I had to make a few revisions. I used a 1/2 a turkey breast as my local market didn't have wings OR legs, which made for less fat at the end. I used a whole stick of butter to substitue and spelt flour for wheat allergic family members. I think that gave it a nice, earthy flavor. I also kept the onions from the roasting in the gravy for continued flavor. I also used lots of fresh thyme as it grows in my kitchen. I will keep and use this recipe again. Very nice!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Randi

Reviewed: Nov. 19, 2010

I am so grateful for this recipe as I struggle every year to "get the gravy done"! We are attending a Turkey Fry party this year and friends will be deep frying our bird so I was forced to make my gravy ahead of time and boy am I glad I did! "Rich" is an understatement! I did add a little Rosemary when I added the Thyme but that is the only change I made!

Was this review helpful? [ YES ]
7 users found this review helpful