How to Make Turkey Au Jus Sauce

Turkey Au Jus Sauce Recipe by: GlutenFree
Ingredients: Makes 4 cups
Turkey neck, backbone and giblets(except liver)
6-8 cups cold water or gluten-free chicken or vegetable broth
1 bay leaf
½ small onion or shallot, chopped
1 clove garlic, crushed
2 small carrots, rough chopped
2 fresh sage leaves, crushed, or ½ teaspoon dried sage
4 sprigs fresh thyme or ½ teaspoon dried thyme
¼ cup white wine, optional
Salt and pepper to taste

Procedures:
Place neck, backbone, giblets(not the liver too bitter) and water or broth in a large saucepan and bring to a simmer. Add bay leaf, onion, garlic, carrots, sage and thyme and cook until broth is reduced to about 4 cups. Strain broth and set aside until turkey is roasted and out of the oven.

Remove turkey from its pan. Place the pan with roasted vegetables over 1 or 2 burners set on medium low heat. Add 1 to 2 cups strained broth and wine, if using and deglaze the pan, simmer 1 minutes.

Strain mixture and return liquid to sauce pan. Stir in remaining broth, remove fat from the top add salt and pepper, to taste. Serve warm alongside spatchcocked leek and garlic turkey. End.