• Pour the drippings in a small glass bowl and set aside until ready to use.
• 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, ½ cup at a time until a gravy forms.
• Stir in the cream and salt. Add additional salt to taste if desired.

Turkey Broth (Optional):

• Combine the turkey pieces, chopped vegetables and bay leaf in the slow cooker.
• Cover with water and cook on high for 6 hours.
• Drain and let cool to room temperature. Reserve 4-5 cups for the gravy recipe.