76 Reviews

This gravy was very good. It took a bit of work but sure was worth every bit. I didn't make it in advance but wish now I had. I will definitely make it a day or two in advance. Everyone at dinner today really liked it.

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GoofyBoy November 27, 2008

Good, flavorful gravy. But the best thing about this recipe is the time it saves on the big day! I've made this for the past 2 Thansksgiving feasts, and I love it! I did not have enough fat rendered from the wings, but I was making Moist and Tender Turkey Breast Moist and Tender Turkey Breast at the same time, so I used the fat from that recipe. I reheated the gravy on T-day in the crockpot.

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Ginny Sue November 09, 2008

This was a WONDERFUL gravy, I brined my bird this year (highly recommended by the way) and so couldn't use my pan dripping for gravy. Instead of buying extra wings I just used the neck and giblets. When I removed the meat and veggies to add the wine I chopped the neck up to get a bit more flavour out of it. My only problem with this recipe and the reason it only got 4 stars was because after simmering for 45 min it had reduced down so much there was no way it would serve the 10 people I had for dinner. I ended up adding more chicken broth and thickening it with cornstarch. I wish I could tell you how much but I just eyeballed it. I made it so the gravy filled the skillet and probably a heaping tablespoon of cornstarch. This didn't seem to affect the taste at all and everyone at my table seemed suitably impressed

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Kapihopela October 15, 2008

Made a great gravy. Sure saved me lots of time and the stress of making perfect gravy the big day.

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Kitchen Witch Steph April 11, 2008

I had to make this in place of my wonderful gravy I made last year due to some lack of ingredients at cooking time. I had read this recipe prior to Thanksgiving and bought the chardonnay and turkey wings just in case. I am SOOOO GLAD that I did. Everyone loved it!!! They kept saying everything tasted great with the gravy on top ...lol We had a stuffing that was slightly overcooked for some people and we had a variety of turkey's (roasted breast, deep fried, and smoked) and some were a little dry but with the gravy, they were SPECTACULAR!!!! This is now my new gravy recipe. Thank you sooo much for sharing it!! Editing to say I too did not have any fat so I made a simple roux with butter and flour!!

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mommerella December 30, 2007

This was a fabulous recipe! Thanks for sharing it. I did it at the last minute, and didn't have turkey wings, so I used the neck instead. There was hardly any fat at all. I also substituted cornstarch for the flour. We loved the flavor with the wine. It was great!

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Sherr96 December 27, 2007

My only question is.... Why would anyone ever go back to making gravy without this recipe again? DH, who is the house's self-proclaimed gravy expert could not shut up about the taste of this gravy. He's been dunking anything and everything in it. I think I even saw him drizzle some over his cereal this morning. I will say that it thickens up a bit (at least mine did) so don't be bashful with the stock. I used browned flour to give my stock a darker color. Thank you so much for this wonderful recipe that is not only beats any gravy recipe I've used, but can be done ahead of time.

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AKillian24 November 26, 2007

Wonderful gravy and the best part is that we made it the day before Thanksgiving! Thanks for sharing.

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CaliforniaJan November 25, 2007

I decided to try this "ahead of time gravy" because I had so many other dishes I was preparing for Thanksgiving and needed the extra room on the stovetop. I wish I had looked at it a little harder....it is basic chicken/poultry stock thickened up with flour, with some wine added in. The taste was fine, but I had already made lots of chicken stock to use with my dressing recipe and could have saved a lot of time by just using my pre-made stock. Anyone else out there that already has stock, just use that, then add the flour stirred into some water to thicken to your liking.

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breezermom November 25, 2007

Followed directions exactly as written and had problems steps 11 and 12 (mixing the fat with the flour). The fat/flour mix never fully dissolved when the liquids were wisked into the pan (step 13);therefore, I was left with a glue-like, lumpy gravy. I ended up straining out the lumps, but my gravy was still too thin. So, I mixed 2 tablespoons of corn starch plus 2 tablespoons of water and added this to the thin gravy. This mixture thickened the gravy, and refrigerated until Thanksgiving. The flavor was good, and I will use this recipe with revision (omit steps 11 and 12, and simply wisk in a corn starch/water mixture for thickening) in the future.

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Pharmgoddess November 25, 2007
The Best (Do-Ahead) Turkey Gravy