The perfect turkey jus

2017-11-13
  • Yield : 1/2 litre
  • Servings : 8
  • Prep Time : 3m
  • Cook Time : 8m
  • Ready In : 11m

Ingredients

  • Crispy leftovers from the roasting tray
  • 1 glass of white wine/1 glass of red wine
  • 2 crushed cloves of garlic
  • 2 sprigs of rosemary, thyme and two fresh of dried bay leafs
  • 1 litre of chicken stock
  • Butter
  • Salt and pepper

 

 

 

Method

Step 1

Once the turkey is cooked, remove the turkey from the roasting tray and pour of excess fat leaving the crispy leftovers and return to the heat.

Step 2

Deglaze/pour into the casserole dish one glass of red wine and one white wine.

Step 3

Add garlic, herbs and one litre of chicken stock.

Step 4

Reduce liquid to half full, strain , whisk and add a generous amount of butter and season. Serve.

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