Step 1

PREP: Peel and mince reserved shallot half and 2 cloves garlic from Roast Turkey recipe. Chop reserved thyme leaves until you have ½ tsp. Chop reserved rosemary leaves until you have ½ tsp.

Step 2

SKIM: Allow reserved turkey pan drippings to cool and separate (the fat will rise to the top); this will take 2-3 minutes. Using a small ladle or spoon, skim off and discard as much fat as you can. Add water to remaining drippings until you have 1⅔ cups of liquid. (TIP: Feel free to swap out the water for turkey or chicken stock, if you have some, for extra-rich flavor.)

Step 3

SIMMER: Melt 1 TBSP butter in a small pot over medium-high heat. (If it’s clean, use the same pot you used to cook the compote.) Add shallot, garlic, chopped thyme, and chopped rosemary. Cook, stirring, until fragrant, 1 minute. Stir in flour; whisk for 30 seconds. Slowly pour in skimmed drippings and demi-glace. Whisk to combine, then bring to a boil. Reduce to a low simmer and cook until slightly thickened, 8-10 minutes. (TIP: Jus is meant to be pourable, not thick like a gravy.) Season with salt and pepper.