Turkey Velouté Recipe

Instructions

1. 1

   Prepare the Broth

   In a large pot, add the turkey carcass, carrots, celery, onion, garlic, bay leaves, thyme, salt, and black pepper. Pour in the water and bring to a boil. Reduce heat and let it simmer for about 1.5 hours, or until the turkey is fully cooked and the flavors are combined.

2. 2

   Strain the Broth

   Remove the turkey carcass from the pot and strain the broth into a separate container. Discard the vegetables and bay leaves. Let the turkey cool, then shred the meat and set aside.

3. 3

   Make the Velouté

   In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for about 3 minutes until it forms a roux. Gradually add the strained broth, whisking constantly to prevent lumps. Bring to a simmer and cook for another 10 minutes.

4. 4

   Combine and Serve

   Add the shredded turkey meat and milk to the velouté sauce. Stir well and heat through for another 5 minutes. Adjust seasoning to taste and serve hot.