Turkey Ponzu Pan Sauce


  1. 2 cups of cooked turkey (shredded off the bone with skin)
  2. 1 tablespoon fresh chopped garlic
  3. 3 tablespoons olive oil
  4. 3 cups of stock ( chicken, vegetable or beef ) or water
  5. 1/4 c. corn starch and 1/2 c. cold water
  6. 3 T. Small Batch Bourbon Ponzu
  7. 1/4 c. fresh herbs such as parsley and or tarragon
  8. Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste


  1. In a medium-sized sauté pan, on medium heat, add the leftover turkey with butter or olive oil for about 7 minutes. Allow the turkey and skin to heat thoroughly and become golden brown, add garlic.
  2. Brown the garlic with the turkey for an additional 3 minutes on medium heat.
  3. Add the 3 cups of stock or water and bring to a simmer.
  4. Once the turkey, garlic and liquid mixture starts to bubble, add cornstarch mixture.
  5. Cook on medium heat, stirring for about 3-5minutes until a thicker gravy-like consistency.
  6. Season with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste.
  7. Turn the heat down to medium-low until ready to serve.

Thanksgiving Classics and Spins on the Traditional