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Recipe

Silky Pan Gravy with Cream, Cognac & Thyme

By Pamela Anderson Fine Cooking Issue 74
Scott Phillips

Yield: Yields about 3 cups.

 

Ingredients

  • Drippings and vegetables from Dry-Brined Roasted Turkey 
  • 2 Tbs. Cognac
  • 1/2 cup dry vermouth
  • 2-1/2 cups Rich Turkey Broth
  • 2 tsp. lightly chopped fresh thyme leaves
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 110
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 35
  • Sodium (mg): 15
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 10

Preparation

  • Set the roasting pan with the turkey drippings and vegetables over two burners set on medium high. Add the Cognac, vermouth, and 1/2 cup of the turkey 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. 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 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.
(4 ratings) Read Reviews
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Reviews (4 reviews)

  • mgssts63 | 11/25/2011

    Nice gravy. Ours turned out a bit on the thinner side and the flavor was suprising milder than I thought it would be.

  • User avater
    Chefsallycam | 11/23/2010

    This is the best gravy I've ever made. I've made it several years in a row. Its become my standard recipe. I can't wait to make it this Thanksgiving Day. It's creamy, rich and fantastic flavor. Never disappoints. For the broth, use the Fine Cooking recipe for three-herb turkey broth by Ris Laccoste. I make a double batch and use it for post-Thanksgiving soup as well.

  • laurava | 10/10/2008

    This gravy is superb- I also don't make the broth from scratch- it's excellent.. we have done this ever since the '05 edition came out (so 2 years in a row- 3 since I plan on doing it again this year)..

  • jandjlewis | 11/19/2007

    This gravy is wonderful. It is full of flavor and has become a family favorite. I don't make the rich turkey broth from scratch and it still comes out perfect.

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