Makes 1 quart
- 1 Pound fresh turkey bones (chopped)
- 1 Large carrot (peeled & diced)
- 1 Large onion (peeled & diced)
- 2 Celery stalks (diced)
- 2 Tablespoons tomato paste
- 2 Sprigs of fresh thyme
- 1 Tablespoon butter (optional)
- 2 Tablespoons duck fat (can substitute vegetable oil)
- 2 Quarts chicken stock (preferably made from bones)
- In a large roasting pan, heat duck fat until it just starts to smoke.
- Add turkey bones and sear the turkey bones, turning occasionally until brown.
- Remove and reserve bones.
- Add Carrots, onions and celery and sauté – stirring often until caramelized.
- Add tomato paste and stir.
- Add 1/4 of the chicken stock. Using a spoon, scrape the bottom of the pan.
- Add the turkey bones back to the pan and add remaining chicken stock.
- Add thyme sprigs and reduce by half. Remove from heat and strain through a fine mesh.
This jus can be served as is or finished with a tablespoon of unsalted butter by whisking butter in jus over medium heat.