Far less carbohydrate-laden -- not to mention anxiety-inducing -- than a thick, floury gravy, a jus consists of flavorful defatted turkey drippings that are infused with garlic and herbs. Nothing could be simpler.
For More Carbs: For depth of flavor and a touch of sweetness, add a small splash of Madeira (1 tablespoon contains 4 grams carbs).
In Advance: To speed the tedious process of skimming fat from the turkey drippings, use a fat separator, a glass or plastic cup with a spout that pours from the bottom, where the juices rest beneath the fat.
Servings: 1.25 cups
- Defatted juices (from the drippings in the roasting pan)
- Rich Turkey Stock (may substitute chicken broth)
- 3 sprigs fresh thyme
- 1 clove garlic, peeled and smashed
- Splash Madeira fortified wine (optional)
- Freshly ground pepper
Measure the juices. Add as much stock as necessary to attain 1-1/4 to 1-1/2 cups. (Exact measurement is not crucial.)
In a saucepan over medium-low heat, heat the drippings (and stock if necessary) with the thyme and garlic until warmed through, about 5 minutes. If desired, add Madeira to taste and season with salt and pepper to taste. Strain the jus, discarding any solids. Serve hot alongside the turkey.
Ingredients too variable for meaningful analysis.
Tested by Renee Schettler.
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