Heart Healthy from WakeMed Heart Center

Roasted Turkey Jus

December 4, 2016 |
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Recipe courtesy of Chef Scott Crawford
as seen on episode “Heritage Turkey“, Season 6

Roasted Turkey Jus | Flavor, NC

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)


  1. In a large roasting pan, heat duck fat until it just starts to smoke.
  2. Add turkey bones and sear the turkey bones, turning occasionally until brown.
  3. Remove and reserve bones.
  4. Add Carrots, onions and celery and sauté – stirring often until caramelized.
  5. Add tomato paste and stir.
  6. Add 1/4 of the chicken stock. Using a spoon, scrape the bottom of the pan.
  7. Add the turkey bones back to the pan and add remaining chicken stock.
  8. 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.

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Category: Recipes

Comments (1)

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  1. Charles Byrd says:

    As a tarheel who has strayed from the old ways I remember on my grandparents farm; it is good to see those who continue to live off the land and maintain not only their heritage but the good, natural food it provides.

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