The perfect turkey jus2017-11-13
- Yield : 1/2 litre
- Servings : 8
- Prep Time : 3m
- Cook Time : 8m
- Ready In : 11m
- 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
- Salt and pepper
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.
Deglaze/pour into the casserole dish one glass of red wine and one white wine.
Add garlic, herbs and one litre of chicken stock.
Reduce liquid to half full, strain , whisk and add a generous amount of butter and season. Serve.