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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.
与此同时,把奶油放在一个小碗里,搅拌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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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.
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.