Turkey Gravy. You can do this while the turkey is in the oven. A good time frame is to start it with 20-30 minutes to go before you pull out the Turkey.
Carrots – 1 small to meduium, small dice
Onion – 1 small to medium, small dice
Celery – 1-2 stalks, small dice
Garlic – 1 clove, minced
Chix. Stock – 2-3 cups
Wine – 1/2 to 1 cup
Oranges – 2, zested and juiced
Herbs – any
Heat a pan with oil on high.
Brown the trimmings, a couple of minutes.
Add the veggies and brown. Season with salt and pepper, a couple of minutes.
Once browned, add the garlic and herbs and cook until fragrant, 30 seconds to 1 minute.
Deglaze the pan with wine, and scrape up all the brown bits on the pan, and reduce to a glaze.
Add the Stock and zest and simmer 5 minutes.
Strain the sauce, return to heat. You can put into a sauce pan at this point and reduce the sauce by half.
Add the orange juice and simmer1 more minute. Taste and adjust seasoning with salt and pepper. Add a pat of butter and swirl until incorporated.
If you have any drippings from the turkey, defat, and add to the sauce at any time. Be careful of the salt content.