Silky Pan Gravy with Cream, Cognac & Thyme

Silky Pan Gravy with Cream, Cognac & Thyme
Photo by Scott Phillips


  • ¼ cup all-purpose flour
  • 2 Tbs. Cognac
  • 2-½ cups Rich Turkey Broth
  • ½ cup heavy cream
  • 2 tsp. lightly chopped fresh thyme leaves
  • ½ cup dry vermouth
  • Drippings and vegetables from Dry-Brined Roasted Turkey

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 ...

View full recipe at Fine Cooking


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