Nov 23, 2022 - Turn up the flavor of your next gravy with the right tools—here’s exactly how to use a fat separator to prepare the perfect turkey gravy. Explore Food And Drink Porchetta-Style Roast Turkey. Stuffed with an herb paste, rolled, tied, and baked until golden, this succulent roast is the polar opposite of overcooked, bland turkey breast. It was inspired by the Italian pork roast called porchetta, traditionally seasoned with garlic, red chile, and aromatic fennel. 5 of 8 Yunhee Kim. 1. When I roast a turkey I do it on a rack. Then I drain off the fat from the drippings and save the dripping fat in a container in the freezer. 2. The next time I make turkey, I rub the turkey dripping fat on the turkey instead of using butter or oil. Then I lightly season the turkey, because the turkey fat drippings already have seasonings in it. Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed. Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed. Heat the fat in a large skillet over medium-high heat. Every kitchen needs a reliable fat separator, and our chefs love this one from our friends at OXO. The handy stopper keeps fat out of spout, and the shield p . Here’s how: Strain the pan drippings from your roast turkey into a large measuring cup or fat separator and let stand for 5-10 minutes for the fat to rise to the top. Separate or spoon off the fat and set aside. Pour the liquid drippings into a large measuring cup and add turkey stock to make 5 cups and set aside. When you reach for a Swing-A-Way, you reach for a classic. This Swing-A-Way Grease Separator has a spring loaded bottom opening that allows for easy release of grease-free liquids. It strains liquids through a new deeper removable lid and features a soft grip handle for releasing liquid with a squeeze. Its large 4-cup, 32-ounce capacity works (For a smaller bird, or for a turkey breast, use 1½ teaspoons salt and ¾ teaspoon pepper; for a larger bird, scale up in kind.) Place turkey on a roasting rack in a large roasting pan or on a 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 Pour off all the turkey drippings into a gravy fat separator. Skim off the fat. Return 1/4 cup fat to a deep skillet. If you don’t have enough fat or don’t want to use it, use butter. Place over medium-low heat. Add all-purpose flour and whisk to create a paste, called a roux. Cook 1 minute.

how to use a turkey fat separator