Gather selected pieces of raw turkey skin reserved from bird and brown in skillet with
1 Tbsp. olive oil on medium heat in a skillet until the fat has rendered from the turkey skin and it has browned. Remove the turkey skin, keeping reserved turkey drippings, and add shallots, cooking them until soft. Add white wine and continue to cook for 2-3 minutes until the liquid is reduced by about half. Add chicken broth, seasonings, chopped thyme, and Blueberry Haven Blueberry Cream Mustard. Simmer for a few more minutes, remove from heat and then add butter, stirring until it is melted.
Serve with your roasted turkey and vegetables for a delicious, tangy twist!
Ingredients
Directions
Gather selected pieces of raw turkey skin reserved from bird and brown in skillet with
1 Tbsp. olive oil on medium heat in a skillet until the fat has rendered from the turkey skin and it has browned. Remove the turkey skin, keeping reserved turkey drippings, and add shallots, cooking them until soft. Add white wine and continue to cook for 2-3 minutes until the liquid is reduced by about half. Add chicken broth, seasonings, chopped thyme, and Blueberry Haven Blueberry Cream Mustard. Simmer for a few more minutes, remove from heat and then add butter, stirring until it is melted.
Serve with your roasted turkey and vegetables for a delicious, tangy twist!