This turkey gravy is easy to whip up and ideal for making ahead of your feast, as it does not use any drippings from the roast turkey, just stock.
Okay, readers, I know you came here looking for something to "make that "special" gravy", but this ones a good place to start anyway. Its basic, its easy, it doesn't take anything away from the bird, and the whole family (those that love gravy with their meals, anyway) are sure to love. You simply cannot go wrong with this one. Rate it a 5 for yourself, however, keep in mind that the less amount of stress in preparation of this recipe, means that your going to have a better time entertaining and not being "the maid". Thanks again, Veronica, for bringing this one back! Its a keeper! Cheers! CM - 20 Nov 2004 (Review from Allrecipes US | Canada)
The seasonings are great! I didn't have turkey stock, so I used chicken broth, and I used pan drippings instead of water (you have to cook the pan drippings and flour first, THEN gradually stir in the broth, somewhat backwards from what this recipe calls for!). 5 cups was a bit much so I only used 3 cups or so. You can always add more broth if you like your gravy thin. The poultry seasoning makes all the difference... delicious! - 28 Nov 2005 (Review from Allrecipes US | Canada)
I have never been able to make decent gravy of any kind...this recipe is wonderful! I make it ahead of time & then add the "drippings" from the pan in which the turkey was roasted. I use a gravy skimmer or a grease mop to get most of the fat out of the drippings. It is especially good after it has been refrigerated for a day or so to let the rest of the grease rise to the top. - 27 Dec 2003 (Review from Allrecipes US | Canada)