Easy great recipe. I made this when I was roasting a smaller than usual turkey breast and I was afraid I wouldn't have enough gravy. The turkey wings are very cheap to buy and this probably makes a lot healthier a choice than the prepared gravy in a can. I wanted to try my new rotisserie with a turkey and I now have the means of having lots of flavorful gravy to go with it. Many thanks PanNan.
Nice, richly brown gravy to go with our Thanksgiving turkey, which was brined and therefore didn't want to use the pan drippings. The only thing that kept this from being a 5-star was that I thought the flavor of the vegetables overpowered the turkey flavor. Next time I will use less celery, as that is the flavor that dominated.
This took time to make, but was very easy.
This stock made wonderful turkey gravy when added to the pan juices. The gravy was dark, rich and very well flavored. The recipe is easy - just takes time but can easily be done while doing other prep work. I will make this every Thanksgiving. Thank you.
This was great! I made this a day or two before and skimmed off the fat. I served rock cornish hens and added a spoon of the drippings at the end. It was perfect! Thank you.
We deep fried our turkey so I made a gallon of this gravy which I roasted in two roaster pans.(browning the pieces took a couple of hours with such a large amount. I made this up two days before Thanksgiving. It was so easy to put all in my crock pot and it stayed wonderfully hot throughout the meal. It's very tasty and has almost no fat. I refrigerated it before thickening as it was late at night and I was too tired to finish . In the morning there was almost no fat on top! I think it must be as nutritious a homemade soup. Excellent recipe and it eliminates the last minute scramble to make gravy out of the pan drippings. I think it helped me maintain calmness level as hostess. Thank you, PanNan.