Bourbon-Cream Gravy

Pat turkey neck and giblets dry with paper towels.

Place them in a large mixing bowl, and season with salt and freshly ground black pepper.

Add 2 tablespoons of the flour and toss to coat.

Heat a large pot or Dutch oven over medium-high heat and add 3 tablespoons of the oil. When it shimmers, place turkey neck and giblets in the pot; brown them well on all sides, about 6 minutes.

Remove browned items to a large plate and set aside.

Pour excess oil from the pot and discard, but do not clean the pot. Return the pot to the stove over medium heat.

Add remaining 3 tablespoons oil to the pot. When hot, add onion, celery, and carrots to the pot with a pinch of salt and some freshly ground black pepper. Cook, stirring occasionally, until vegetables are softened and just browning around the edges, about 15 minutes. Meanwhile, heat chicken broth in a medium saucepan over medium heat until hot.

Sprinkle remaining 6 tablespoons flour over vegetables and stir until well incorporated. Cook about 2 minutes more, stirring occasionally.

Add hot chicken broth to the pot, stirring constantly and scraping up any browned bits that have adhered to the bottom with a wooden spoon. Turn off the heat and stir in 1/2 cup of the bourbon, the bay leaves, and the sage.

Place reserved neck and giblets in the pot. Turn the stove back on and bring mixture to a boil over medium-high heat, reduce heat to medium low, and simmer uncovered, for about 30 minutes, stirring occasionally until gravy is reduced and thickened and no raw flour flavor remains.Strain gravy through a fine mesh strainer into a medium saucepan. Stir in cream and remaining 1/4 cup bourbon, then return to the stove over medium heat to rewarm. Season with salt and freshly ground black pepper.