Silky Pan Gravy with Cream, Cognac and Thyme

Yields about 3 cups

Ingredients:
Gravy:
Dripping and vegetables from Dry-Brined Roasted Turkey
2 tablespoons Cognac
½ cup dry vermouth
2 ½ cups Rich Turkey Broth
2 teaspoons lightly chopped fresh thyme leaves
½ cup heavy cream
¼ cup all-purpose flour

Turkey Broth:
2 teaspoons vegetable oil
Giblets (liver discarded), neck and tail from the turkey (cut into 1” pieces)
1 medium yellow onion, coarsely chopped
1 quart chicken broth

• Heat the oil in a 3 quart or larger saucepan over medium-high heat.
• Add the giblets, neck, tail pieces an onion; sauté until the giblets lose their raw color and the onion softens and begins to brown, about 5 minutes.
• Reduce the heat to low, cover and cook for 20 minutes; the turkey parts will release a lot of liquid.
  Add 1 quart chicken broth, bring to a boil, partially cover the pan, reduce the heat to medium low to low and simmer gently until the broth is flavorful (30 min).
  Strain the broth into a fat separator or a 1-quart heat proof measuring cup
• Skim the fat after the broth cools.

Gravy:

• Set roasting pan with dripping over two burners set on medium high.
• Add the Cognac, vermouth, and ½ cup of the turkey broth; cook, stirring with a wooden utensil to loosen the browned bits in the pan, until the liquid comes to a simmer.
• Strain the contents of the roasting pan through a large sieve and into a large saucepan.
• Add the remaining 2 cups turkey broth and the thyme to the saucepan and bring to a boil over medium-high heat; reduce the heat and let simmer to blend the flavors, about 5 minutes.
• Meanwhile, put the heavy cream in a small bowl and whisk the flour into the cream to make a smooth paste.  Gradually whisk the cream mixture into the turkey broth mixture.
• Bring to a boil over medium-high heat, reduce the heat to low, and gently simmer to thicken the gravy and cook off the raw flour flavor, about 10 minutes.

Keep hot until ready to serve.

Fine cooking, Volume 74 (Oct/Nov 2004), Page 45