• Place turkey parts in a pan and roast in a 400 degree oven for 90 minutes. Remove the turkey from the pan and set aside. Scrape the pan drippings into a skillet.
• Add the butter to the turkey drippings in a skillet and heat to medium heat. Add the flour and stir to combine until a paste forms. Cook, stirring constantly, for about 2 minutes. Add the minced onions and cook for 1 minute.
• Add the brandy, cayenne pepper and black pepper. Slowly stir in the broth, 1/2 cup at a time until a gravy forms (see note 1). Stir in the cream and salt. Add additional salt to taste if desired.
• Store in the fridge for up to 1 week, or freeze for future use. To freeze, separate into desired serving sizes and use the FoodSaver® on "moist" setting to freeze packages of gravy. Can also be frozen in freezer safe plastic bags or containers (make sure they are airtight).

Turkey Broth:

• Combine the turkey pieces, chopped vegetables and bay leaf in the slow cooker. Cover with water and cook on high for 6 hours. Drain (see note 2) and let cool to room temperature. Reserve 4-5 cups for the gravy recipe.
• Any remaining broth can be stored in the fridge for up to 1 week, or frozen for up to 6 months. To freeze, pour broth into ice cube tray and freeze. Once frozen, transfer to freezer safe bags for storage.