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1
Pat turkey neck and giblets dry with paper towels.
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2
Place them in a large mixing bowl, and season with salt and freshly ground black pepper.
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3
Add 2 tablespoons of the flour and toss to coat.
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4
Heat a large pot or Dutch oven over medium-high heat and add 3 tablespoons of the oil.
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5
When it shimmers, place turkey neck and giblets in the pot; brown them well on all sides, about 6 minutes.
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6
Remove browned items to a large plate and set aside.
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7
Pour excess oil from the pot and discard, but do not clean the pot.
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8
Return the pot to the stove over medium heat.
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9
Add remaining 3 tablespoons oil to the pot.
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10
When hot, add onion, celery, and carrots to the pot with a pinch of salt and some freshly ground black pepper.
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11
Cook, stirring occasionally, until vegetables are softened and just browning around the edges, about 15 minutes.
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12
Meanwhile, heat chicken broth in a medium saucepan over medium heat until hot.
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13
Sprinkle remaining 6 tablespoons flour over vegetables and stir until well incorporated.
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14
Cook about 2 minutes more, stirring occasionally.
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15
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.
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16
Turn off the heat and stir in 1/2 cup of the bourbon, the bay leaves, and the sage.
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17
Place reserved neck and giblets in the pot.
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18
Turn the stove back on and bring mixture to a boil over medium-high heat, reduce heat to medium low, and simmer uncovered, stirring occasionally, until gravy is reduced and thickened and no raw flour flavor remains, 30 minutes to 1 hour.
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19
Strain gravy through a fine mesh strainer into a medium saucepan.
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20
Stir in cream and remaining 1/4 cup bourbon, then return to the stove over medium heat to rewarm.
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21
Season with salt and freshly ground black pepper.
