Turkey Neck Gravy

Take that nasty turkey neck from the brine, and gather some of the herbs to brown it in a pan with ~ 2 Tbsp. of EVOO.

• Keep that neck browning for 5-10 minutes to get burned bits stuck to the bottom of the pan. 
• Add ~ 2 cups chicken stock and reduce, scraping bits of the bottom of the pan. 
• Add 1 Tbsp flour to make roux and thicken. 
• Add 2+ Tbsp heavy whipping cream and stir.  
• Add 2 shots cognac or brandy and cook off a bit. 
• Remove Turkey Neck and herb bits and dispose. 
• Continue to reduce until ready to serve. Gravy will thicken when setting. 
• Season to taste, but the brine really helps with this!