Comments on: Holiday Help: How to Make Turkey Gravy

By: Stacy Makes Cents

Stacy Makes Cents — Wed, 14 Sep 2011 01:18:27 +0000

mmmmm….Thanksgiving!

By: casey from orange Ca

casey from orange Ca — Thu, 25 Nov 2010 19:16:51 +0000

made this last year and was the best!!!!!!! doing it again this year…tiny bits of water….classic

By: Holly

Holly — Fri, 29 Jan 2010 04:07:55 +0000

I’m sorry but here in the south it’s just not good poultry gravy unless it has chopped up liver, heart and gizzard in it. Otherwise your recipe looks really good.

By: Laura

Laura — Tue, 08 Dec 2009 02:58:24 +0000

You CAN make the gravy ahead of time if you want. I usually make it the day of since it doesn’t take very long.

By: Jamie

Jamie — Wed, 02 Dec 2009 20:43:29 +0000

If I make the turkey ahead of time, do I make the gravy ahead of time too or the day of?

By: K @ Prudent and Practical

K @ Prudent and Practical — Fri, 20 Nov 2009 05:05:08 +0000

I do what Emily does. My ratio is 1 part flour:1 part butter: 8 parts broth. From a 14 pound turkey I recently cooked, I got a little over 2 cups broth, so I used 1/4 cup flour and 1/4 butter. Make the roux and add in a little broth at a time so that you don’t get lumps. I used whole wheat flour this time and it turned out great, you just get pretty speckled gravy. :-) I do have some arrowroot powder, so I’ll have to give your method a try too!

By: Emily

Emily — Thu, 19 Nov 2009 17:15:40 +0000

I use the fat and flour method. You mix in flour and cook it with either some of the turkey fat you skim off of the broth or with butter if I am just making gravy with canned stock. After a few minutes you can whisk in the broth/stock. Always turns out great!

By: Ami

Ami — Thu, 19 Nov 2009 14:27:10 +0000

I once had gravy with hard-boiled eggs in it. Not the tasty kind of gravy lumps, in my opinion.

By: Danielle

Danielle — Thu, 19 Nov 2009 12:52:06 +0000

My mom makes gravy using the giblets and stuff, and they skims them out before serving of course!

I plan on making gravy this year by using a smoke turkey wing (maybe 2 depending on the size) and roasting it w/onions, carrots and celery. And turkey stock. (made from previous meals of roasted turkey) I got it from teh food network.. Chef Tyler Florence showed us how to make it. I usually did the above, (plus the giblets) but I want to change it up a bit.