Turkey gravy/Jus is the highlight of the roasted turkey. Since turkey is a huge bird and however and whatever ways you marinate it, there’s a limit to the extent it get marinated. That’s exactly the reason why the turkey gravy got so popular. This juicy flavored sauce is what transforms the whole dish into delectable delight. The drippings from the turkey is what make the jus the zenith of this dish.
The combination of pineapple, chicken and vegetable stock along with onions, leek, mushrooms, celery, garlic and herbs made a perfect jus for me. When the bird was three fourth done, I drained out all the liquid along with the veggies. Mashed it up through the sieve, straining the liquid and the thick extract of the veggies. I got around a liter and a half of the stock.
Sautéed garlic, herbs, chilli flakes first and added all purpose flour and fried till aromatic. Finally added the stock and boiled it till all the flavours got permeated into the jus. Adjusted with the seasoning before getting it out of the stove. This jus just made the exemplary accompaniment for a flavorsome turkey.
Heat a pan with butter and add the garlic and saute for a minute.
Add the herbs, chilli flakes and saute till aromatic for couple of minutes.
Add the flour and fry till aromatic.
Pour the stock little by little mixing all the way.
Allow it to boil for 5 minutes and add the apple sauce. Simmer for couple of minutes.
Strain and pour over the carved turkey and enjoy!!!!!