Yield: Yields about 1 quart.
The woodsy flavor of porcini makes this gravy something special. Start soaking the mushrooms at least 15 minutes before the turkey is done.
Phenomenal! It's not an overstatement to say that I detest brown gravy and used to make it under duress from those little foil packets. This gravy, on the other hand, was everything the gravy of my childhood and previous life was not. Silken, light, umami-filled and punctuated with just the right amount of mushrooms (and a few giblet bits I tossed in). Also, remarkably easy to make (and this from a scratch turkey gravy-making virgin). Would strongly recommend using the turkey stock recipe as well. Taken together it created a gestalt of beautifully balanced flavor. Delish!
Absolutely amazing gravy. I make this every year for Thanksgiving and it always gets rave reviews from both kids and adults. This is the perfect recipe to make when you brine your turkey as you only need a small amount of the drippings to make this. The mushrooms add incredible richness and flavor.
Great adaptation of a basic gravy recipe, and a fantastic accent to any turkey!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.