真的很好的土耳其杰斯和自制土耳其库存

Preheat oven to 475°F. Grease a heavy-duty rimmed baking sheet with 1 tablespoon oil, using cut sides of garlic heads to help distribute the oil. Arrange garlic, onion, carrots, and celery in an even layer on baking sheet. Toss together turkey parts and remaining 1 tablespoon oil in a large bowl, and arrange in an even layer over vegetable mixture. Roast in preheated oven until turkey begins to brown, about 20 minutes.

Reduce oven temperature to 350°F. Roast, without stirring, until wings are deep golden brown, 50 minutes to 1 hour and 10 minutes, checking vegetables every 20 minutes and adding up to 1/2 cup cold water and gently shaking baking sheet to prevent scorching.

Transfer baking sheet to stovetop. Place turkey parts in a 6-quart Dutch oven; add parsley sprigs and bay leaves. Pour wine over vegetables on baking sheet, and heat baking sheet over 2 burners over medium-low. Using a flat wooden spatula or spoon, scrape up any browned bits on baking sheet. Push garlic halves around mixture to help scrape up more of the browned bits, and gently smash garlic and vegetables while wine reduces. Cook, stirring often, until wine mixture has reduced to about 1/4 cup and is thick, opaque, and sticky, 10 to 12 minutes. Scrape vegetables and wine mixture into Dutch oven with turkey parts. Return baking sheet to 2 burners on stovetop over medium-high, and pour 1 cup cold water onto baking sheet. Cook, scraping up any stubborn browned bits, until baking sheet is mostly clean and water has reduced slightly, 2 to 3 minutes. Pour mixture from baking sheet into Dutch oven.

Add 7 cups cold water to Dutch oven; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until liquid has reduced by about half and turkey begins to fall apart, 1 hour and 30 minutes to 2 hours, pressing down turkey parts often so they remain submerged. Set a fine wire-mesh strainer over a medium-size heatproof bowl. Working in batches, pour mixture in Dutch oven through strainer, mashing turkey parts and vegetables with the back of a spoon to extract as much of their juices as possible; reserve liquid (the jus) and solids separately.

让土耳其j在室温下冷却30分钟。覆盖并冷藏，直到凝结至少8小时或最多4天。同时，将紧张的火鸡零件和蔬菜返回到荷兰烤箱；加8杯冷水。在中高处煮沸。将热量降低至中低；煮熟，发现，直到将液体降低到约4杯，约1小时。在步骤4中与土耳其的库存一样，将土耳其的库存过；丢弃固体。让土耳其在室温下冷却30分钟。 Cover and store in refrigerator up to 5 days, reserving for another use (like dressing or mashed potatoes).

Remove turkey jus from refrigerator. Scrape congealed turkey fat off top of jus; reserve for another use, such as frying potatoes. Transfer jus to a medium saucepan, and bring to a boil over medium. Boil until reduced to about 3 cups, 8 to 12 minutes. Season to taste with salt.

玉米淀粉和剩下的2 1/2 tabl搅拌在一起espoons cold water in a small heatproof bowl until well dissolved. Whisk 1/3 cup hot jus into cornstarch mixture. While constantly whisking the boiling jus in saucepan, gradually add about half of cornstarch mixture. Bring to a full boil over medium, whisking constantly, 30 seconds to 1 minute. For a thicker jus, continue adding cornstarch mixture, whisking constantly, until desired consistency is reached, ensuring jus comes to a full boil after each addition. Serve hot.