3 cups (750 ml) turkey or chicken broth

1 oz (28 g) dried mushrooms (such as boletes, morels, porcini), roughly chopped, rinsed and drained (optional)

1 turkey, about 10 lb (4.5 kg), cut into 8 pieces (see note)

3 tbsp butter

1 onion, thinly sliced

1 garlic clove, chopped

3 tbsp unbleached all-purpose flour

1/2 cup (125 ml) white wine

3 tbsp (45 ml) cognac or brandy

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a pot, bring the broth to a boil. Add the mushrooms, if desired, and cover. Remove from the heat and set aside.

In a large, high-sided ovenproof skillet or pot over medium-high heat, brown half of the turkey pieces at a time in 1 tbsp of the butter. Season with salt and pepper. Set aside on a plate.

In the same skillet, lightly brown the onion and garlic in the remaining butter. Sprinkle in the flour and continue cooking, while stirring, for 1 minute. Add the broth with the mushrooms (if using), wine and cognac. Bring to a boil while whisking. Season with salt and pepper. Add the turkey pieces.

Transfer to the oven and roast, uncovered, for 1 hour 30 minutes or just until the thigh meat easily comes away from the bone.

Remove the turkey pieces and set aside on a large plate. Over medium-high heat, reduce the sauce for 10 minutes or until it has thickened and coats the back of a spoon. Adjust the seasoning. Return the turkey pieces to the sauce.

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