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Silky Pan Gravy with Cream, Cognac & Thyme

Scott Phillips

Yield: Yields about 3 cups.



  • 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


  • 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.


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Reviews (4 reviews)

  • User avater
    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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