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2 cups quick turkey stock or chicken broth

3 tablespoons cornstarch

1/2 cup white wine

Kosher salt



Tilt up the roasting pan after the turkey and rack are out.  Spoon out the fat, leaving juices and coagulated bits stuck to the bottom of the pan.  Set the pan over two burners on the range.  Add a thin layer of broth, heat to a simmer and deglaze the pan. Scrape the contents of the roasting pan into a saucepan containing the remaining broth.  Bring to a simmer.


Make slurry of the cornstarch and white wine and pour it into the sauce.  Return to a simmer stirring constantly as it thickens.  Off the heat add salt to taste.

Yield: 3-1/2 cups





1-2 pounds turkey wings and necks

2 tablespoons butter

1 onion, peeled and chopped

2 carrots, chopped

1/2 stalk celery

1 quart chicken broth, homemade, canned or boxed

2 cups water

1 bay leaf

3 sprigs fresh parsley



Sauté turkey pieces in a deep, heavy skillet big enough to hold pieces in a single layer.  When they begin to brown, add the onion and carrot pieces and continue cooking until the onions begin to wilt.  Add the broth and water.  Bring liquid to a simmer add herbs and cook, uncovered for an hour.   Ladle out of the skillet when broth is called for.  Or, if time allows, strain the stock, skim off the fat and reduce to 1 quart.