Best way to seperate the fat from the drippings?

[Anonymous]

I don't have one of those fat separators... so does anyone have any tips for getting the fat off the top besides just skimming with a spoon?

[Anonymous]

Anonymous wrote:I don't have one of those fat separators... so does anyone have any tips for getting the fat off the top besides just skimming with a spoon?

If you have to make the gravy immediately, the spoon is probably your best bet. Otherwise, you can stick the drippings in the freezer for a half hour or so (adding ice cubes once the drippings have cooled a bit will speed this up), and then skim off the solidified fat from the top.

I have always found this step stressful while trying to get all the other last minute things done, so I went an alternative route last year and this one. A few days prior to Thanksgiving, I buy turkey wings, necks, drumsticks--whatever your store carries--and roast them. I put the drippings into a container and chill until the fat is easy to remove. I make stock with the roasted turkey parts. On the day itself, I drain the turkey drippings into a container, then make gravy in the pan using the pre-prepared drippings and the stock. I use the second set of drippings to make extra gravy for the leftovers. More gravy and less stress!

[Anonymous]

You can also use the turkey baster. Squeeze the bulb, stick the tip down into the juice part of the drippings (below the fat) and suck up the juice. Transfer it to another container. Repeat until you've sucked out most of the juice.

Either this or the spoon method will work best if you transfer the drippings into a taller, narrow container like a large glass measuring cup, rather than trying to do it directly out of the roasting pan.

[Anonymous]

Put it in a tall glass and put it into the freezer. After about 15 min, the fat will rise and stiffen and can be removed.