This Year's Thanksgiving Turkey

so honestly...i hate turkey...ok well i don't completely hate it but now that my father has passed it has never been the same to have a HUGE Thanksgiving feast for just me and me mum. Last year's Thanksgiving was me making Ina Garten's (the Barefoot Contessa's) fabulous version of turkey. It was just a boneless turkey breast with fabulous herbs and white wine.

this herb roasted turkey breast turned out soooooooooooooo delicious. This year though i knew Ina would come up with yet another fantastic way to make turkey interesting and this year i am attempting to make her Turkey Roulade....and of course i won't leave out the cognac gravy. Best thing is if there is just two of you it's the perfect size so you don't end up with a huge bird carcass in your fridge for the next few weeks.






COGNAC GRAVY
1/4 pound (1 stick) unsalted butter


1 1/2 cups chopped yellow onion (2 onions)

1/4 cup flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Defatted turkey drippings plus chicken stock to make 2 cups, heated

1 tablespoon Cognac or brandy

1 tablespoon white wine, optional

1 tablespoon heavy cream, optional

Directions

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.