Reply to Best way to seperate the fat from the drippings?

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[quote=Anonymous][quote=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?[/quote]
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![/quote]

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