Turkey is great for making reposing juices that you don’t want to go to waste…they are the key ingredient to delicious homemade gravy! But a big bird can also make a lot of fat. Sure, you can use a spoon to tediously take away the grease pools, but here are two ways that are easier and leave more of the tasty juices behind.
• Remove fat by putting the juices/fat runoff in a container in the freezer for about 20 minutes (while the bird reposes). After that time, the fat will have formed a solid layer on top and you can easily spoon off as much as you wish (then quickly make your gravy while the carving commences).
• To remove residual fat that’s floating on top of your simmering gravy, blot it up with a piece of dry bread.
More holiday cooking tips…
