经典火鸡肉汁

Name: 经典火鸡肉汁
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 0.25 cup 火鸡油脂 从烤盘汁液中撇去的油脂; 3 cup 火鸡油脂 从烤盘中去脂的汁液，过筛; 1 cup 火鸡或鸡高汤 温热；如果油脂不足则用来补充; 鸡高汤; 0.25 cup 无盐黄油; 0.25 cup 通用面粉; 1 tsp 新鲜百里香叶; 1/2 tsp 干百里香; 1 tsp 伍斯特郡酱; 0.5 tsp 黑胡椒 现磨; 犹太盐

Sauce/Condiment20 分钟8 份简单

关于此食谱

一款浓郁、柔滑的火鸡肉汁，采用传统做法——直接用烤盘中的油脂制成。这个简单易行的食谱通过简单的面糊、火鸡油脂和温暖的高汤构建深层、咸鲜的风味，每次都能做出光滑、无块状的肉汁。非常适合感恩节或任何烤火鸡晚餐。

步骤说明

1
After removing your turkey from the roasting pan, pour all the pan drippings through a fine mesh sieve into a large measuring cups or fat separator. Discard the solids. Let the liquid settle for 5 minutes so the fat rises to the top.
2
Skim or pour off the fat from the top of the drippings and reserve it in a small mixing bowl. You need about 1/4 cup of fat total. If your drippings are short on fat, make up the difference with unsalted butter. Measure the remaining defatted dripping liquid — you need about 3 cups. Top off with warm turkey or chicken broth if needed.
3
Set your roasting pan over two burners on the stovetop ^[over medium heat], or use a medium saucepan. Add the reserved fat (and butter if using) and let it melt and get hot but not smoking.
4
Add the all-purpose flour all at once and whisk constantly, scraping up any browned bits from the bottom of the pan. Cook the roux for 2 minutes, whisking continuously, until it turns a light golden color and smells nutty. This step is key — it cooks out the raw flour taste.
5
Slowly pour in the warm defatted drippings and broth, about 1/2 cup at a time, whisking vigorously after each addition until smooth before adding more. Adding the liquid gradually prevents lumps from forming.
6
Once all the liquid is incorporated, bring the gravy to a gentle simmer ^[over medium heat], whisking frequently. Cook for 5–8 minutes until the gravy thickens to your desired consistency. It will continue to thicken slightly as it cools.
7
Stir in the Worcestershire sauce and fresh thyme if using. Taste and season with salt and freshly ground black pepper. If the gravy is too thick, whisk in a splash of warm broth. If too thin, simmer for another 2–3 minutes.
8
For an ultra-smooth gravy, pour it through a fine mesh sieve one final time before serving. Transfer to a warmed gravy boat and serve immediately alongside your turkey.

经典火鸡肉汁

Sauce/Condiment20 分钟8 份简单

关于此食谱

步骤说明

1
After removing your turkey from the roasting pan, pour all the pan drippings through a fine mesh sieve into a large measuring cups or fat separator. Discard the solids. Let the liquid settle for 5 minutes so the fat rises to the top.
2
Skim or pour off the fat from the top of the drippings and reserve it in a small mixing bowl. You need about 1/4 cup of fat total. If your drippings are short on fat, make up the difference with unsalted butter. Measure the remaining defatted dripping liquid — you need about 3 cups. Top off with warm turkey or chicken broth if needed.
3
Set your roasting pan over two burners on the stovetop ^[over medium heat], or use a medium saucepan. Add the reserved fat (and butter if using) and let it melt and get hot but not smoking.
4
Add the all-purpose flour all at once and whisk constantly, scraping up any browned bits from the bottom of the pan. Cook the roux for 2 minutes, whisking continuously, until it turns a light golden color and smells nutty. This step is key — it cooks out the raw flour taste.
5
Slowly pour in the warm defatted drippings and broth, about 1/2 cup at a time, whisking vigorously after each addition until smooth before adding more. Adding the liquid gradually prevents lumps from forming.
6
Once all the liquid is incorporated, bring the gravy to a gentle simmer ^[over medium heat], whisking frequently. Cook for 5–8 minutes until the gravy thickens to your desired consistency. It will continue to thicken slightly as it cools.
7
Stir in the Worcestershire sauce and fresh thyme if using. Taste and season with salt and freshly ground black pepper. If the gravy is too thick, whisk in a splash of warm broth. If too thin, simmer for another 2–3 minutes.
8
For an ultra-smooth gravy, pour it through a fine mesh sieve one final time before serving. Transfer to a warmed gravy boat and serve immediately alongside your turkey.