Recipe: Creamed Turkey Gravy - Not the recipe you want, but TECHNIQUE & AMOUNTS HERE in this recipe.

Creamed Turkey Gravy

1 turkey backs
2 turkey wings
1 package giblets
1 medium onion -- quartered
1 medium carrot -- peeled/coarsely chop
1 bay leaf
1 sprig parsley
1 teaspoon dried thyme
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups heavy cream
2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
coarse ground black pepper -- optional/to taste

Cream Gravy:

In a large saucepan place backbone, wing tips, and giblets, onion, carrot, bay leaf, parsley, and thyme, and cover with water. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and strain turkey broth into a mixing bowl. Discard turkey pieces. Stir in strained pan juices from roasted turkey.

In a large saucepan over medium heat, melt butter. Whisk in flour, mixing until well combined and cooked (about 2 minutes). Add reserved turkey broth mixture and whisk until smooth.

Cook over medium heat until reduced slightly (10 minutes). Whisk in whipping cream and cook another 10 minutes. Season with salt, pepper, and nutmeg.

Makes about 6 cups
Adapted from the recipe, Rapid Roast Turkey with Cream Gravy
Recipe by: Terrance at California Culinary Academy