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Lynn's Turkey Cream Gravy

turkey backbone, wing tips, and giblets
1 onion -- quartered
1 carrot -- coarsely chopped
1 bay leaf 1 sprig parsley
1 teaspoon dried thyme
6 tablespoons butter
6 tablespoons flour
2 cups whipping cream
2 teaspoons
Salt & pepper
1/4 teaspoon ground nutmeg

Cream Gravy: In a large saucepan place backbone, wing tips, and giblets, onion, carrot, bay leaf, parsley, and thyme, and cover with water. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and strain turkey broth into a mixing bowl. Discard turkey pieces. Stir in strained pan juices from roasted turkey. In a large saucepan over medium heat, melt butter. Whisk in flour, mixing until well combined and cooked (about 2 minutes). Add reserved turkey broth mixture and whisk until smooth. Cook over medium heat until reduced slightly (10 minutes). Whisk in whipping cream and cook another 10 minutes. Season with salt, pepper, and nutmeg.

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