Image via blogspot.com. If there's a small amount of fat floating on top of the liquid, you can use a paper napkin or a piece of white bread to soak it up. You can also remove the stock from heat, wait until it cools a little, then throw in an ice cube. The fat will coagulate around the cold ice cube and make it easier to lift out.
Should you don’t have a fats separator, the simplest option to separate drippings in a pinch is with a Ziploc bag. Keep in mind, fats rises. So pour the drippings and fats into the bag, stand it upright, then go away it alone for ten minutes. Be sure the highest is actually zipped. When you see the fats is on the prime, take out two bowls.
Place roasting pan (with the drippings and fat) over two (2) burners on your stove top over medium heat (always make the gravy in the same pan you used to roast the turkey). Skim and discard any excess fat from the juices in the roasting pan. See Turkey Gravy Ingredients below for amount of fat to use in your gravy.
Cuisipro Fat Separator. Buy at Amazon. With a large, tall-sided, highly perforated strainer and a well-controlled release valve, this bottom-draining model defatted the most stock in every test. And its detachable canister made it the easiest separator to clean by hand.
How to make turkey gravy: Remove pan drippings from the bottom of a pan of roasted turkey. Add part of the drippings and flour to a saucepan and stir. Cook the flour mixture until it browns lightly. Add the remaining drippings and chicken broth. Stir until the mixture thickens. Season with salt and pepper.
Step 2. Melt ½ cup (1 stick) unsalted butter in a large heavy skillet over moderately low heat. Add 3 medium onions, chopped, 3 celery ribs, thinly sliced crosswise, 1 tsp. dried thyme, ½ tsp
Start this recipe by making a fantastic and easy roux. Heat some butter in a pan until completely melted. Whisk some flour slowly into the butter. Cook the roux until it reaches a nice golden color. Next, add turkey drippings and some chicken or turkey broth. Whisk everything together.
Whisk the mixture together to avoid lumps. Simmer and Season: Bring gravy to a simmer and allow it to cook for 20-30 minutes, whisking occasionally. Chop your leftover turkey into bite-sized pieces and add them to the gravy. Season with salt and black pepper to taste.
Step 3. Whisk together reserved fat and flour in a 4-qt. heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly
Yield: 6 servings. Prep: 5 minutes. Cook: 10 minutes. Total: 15 minutes. This easy turkey gravy without drippings recipe is a classic flavorful gravy. It works whether or not you have pan drippings from a roasted turkey. It is truly better than anything that you can buy in the store and it really is so easy.
4-Cup Gravy Fat Separator. The turkey may be the star of the show, but best supporting actor goes to the gravy. A memorable gravy is satisfyingly rich, but never swimming in fat. Since fat is naturally found in the turkey drippings used to make gravy, separating the fat from the rest of the liquid is key and using a gravy fat separator makes
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how to use a turkey fat separator
