Yield: about 1-1/2 cups turkey jus
Servings: 10 to 12
Chef Emily Brekke has used this foolproof method since she first roasted a turkey as a teenager. Once you try it this holiday, you’ll want to make it all the time for its crisp skin, juicy meat, and light flavor.
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Not a review (yet!), but the instructions for the jus is missing something. I think that one adds the defatted pan juices back to the pan after the champagne deglazing, when the giblets are added back, right?
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