Turkey Gravy

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.

Ingredients
Turkey Giblets/Trimmings
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.
Serve.
If you have any drippings from the turkey, defat, and add to the sauce at any time. Be careful of the salt content.

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