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).
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.
1. If gravy is too thick, add additional turkey broth until desired consistency is reached.2. The turkey and vegetable parts used to make the stock can be used for another batch of stock. Just follow the same instructions.