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Thanksgiving: Silky Pan Gravy with Cream, Cognac, and Thyme

Source of Recipe


From "How to Cook a Turkey: And All the Other Trimmings"



List of Ingredients



• Drippings and vegetables from a roasted turkey
  
• 2 Tbsp Cognac
  
• ½ cup dry vermouth
  
• 2½ cups low-salt chicken broth
  
• 2 teaspoons lightly chopped fresh thyme leaves
  
• ½ cup heavy cream
  
• ¼ cup all-purpose flour
  






Instructions



1. Set the roasting pan with the turkey drippings and vegetables over two burners set on medium-high. Add the Cognac, vermouth, and ½ cup of the broth; cook, stirring with a wooden spoon or wooden spatula to loosen the browned bits in the pan, until the liquid comes to a simmer.
   
   
2. Strain the contents of the roasting pan through a large sieve into a large saucepan. Add the remaining 2 cups broth and the thyme and bring to a boil; reduce the heat to a simmer and let simmer to blend the flavors, about 5 minutes.
   
   
3. Meanwhile, put the heavy cream in a small bowl and whisk in the flour 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 over very low heat until ready to serve.
   
   Yields about 3 cups.