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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I don't want to think how many decades I've been cooking turkeys, but I tried this recipe this year and it is hands down the best turkey I've ever made. Even my husband who doesn't like turkey raved about this one and made me promise to make it again.
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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