You can now use the flavorful liquid to make gravy or turkey stock. 3. Pour the liquid through a fine mesh strainer. Place the strainer over a bowl or large measuring jug. Slowly pour the liquid from the roasting pan into the bowl so the solids are caught by the strainer. Discard the solid bits from the strainer. 4. Step #2: Separate The Juices. Pour all the juices from the roasting pan into a gravy separator. This is like a measuring cup with a long spout that goes right to the bottom of the cup. The fat of your drippings will rise to the top and the tasty juices will stay at the bottom. Gather the ingredients. Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off. Alternatively, put the measuring cup in the refrigerator until the fat solidifies on top and can be easily skimmed off. Put about 1/4 cup of the fat into a saucepan over medium heat. Heat oven to 375ºF. Arrange turkey legs and neck on a rimmed baking sheet and cover tightly with foil. Roast for 1 hour. Transfer legs and neck to a stock pot. Pour drippings from baking sheet into a fat separator, set aside to settle. While the pan is still hot, pour 1 cup of water onto the baking sheet. Let sit for a few minutes until the fat rises to the top. Using a spoon, skim off most of the fat from the top and place it into a medium saucepan. It’s ok if you don’t get it all. You just want enough fat, about 3-4 tablespoons total. Heat the pan over medium high heat and add the butter. Allow it to melt completely. Place the cubes into a large pot. (2) Turn the heat on medium-low and start melting. Once it begins melting, turn the heat down to low and let melt very gently. Stir from time to time. The whole process will not take long, about 15-20 minutes per batch when melting this amount of fat in two batches. Put the roasting pan on the stovetop over low heat. Add a splash of broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator with the A fat separator is a tool that is used to whisk away fat from gravy. This strainer is an important tool in the production of smooth gravy. Gravy is made from the drippings of a turkey, the main course in a balanced Thanksgiving dinner. ORrI7.

how to use a turkey fat separator