After roasting a turkey, you are often left with delicious pan drippings that can be used to make gravy and other dishes. However, before you can use the pan drippings, you need to properly separate the fat from the flavorful turkey juices. Here are some tips on how to easily and efficiently separate turkey pan drippings.
Why Separate Turkey Pan Drippings?
When you roast a turkey, the juices and fat that cook out of the turkey mix together in the bottom of the roasting pan. This tasty mixture is referred to as pan drippings. Pan drippings are full of delicious roasted turkey flavor from the juices that cook out of the meat. They also contain a good amount of fat that melts and renders out of the skin during cooking.
In order to use the pan drippings to make rich, delicious gravy, you need to separate the fat from the turkey juices. If you make gravy directly from the unseparated drippings, your gravy will be extremely greasy. The excess fat will also mute the turkey flavor. Separating the fat allows you to skim off and discard most of the excess fat. You are left with concentrated turkey juices that make an incredible flavor base for gravy, stuffing, soup, and more.
When to Separate Pan Drippings
It is best to separate the fat from the juices while both are still hot and liquid. This allows the fat to be easily poured or skimmed off the top. As the drippings cool, the fat will begin to solidify, making separation much more difficult.
For this reason, it is best to separate the drippings right after removing the turkey from the oven and transferring it to a cutting board to rest. Make sure to scrape all the drippings and browned bits up from the bottom of the pan while still hot. The brown bits, known as fond, are full of rich flavor.
How to Separate Turkey Pan Drippings
Here are two easy methods for separating turkey pan drippings:
Gravy Separator Method
A gravy separator is a special tool that makes quick work of separating fat and drippings. It is a pitcher or cup with a built in baffle that strains out the fat as you pour the drippings. Follow these steps:
- Remove turkey from oven and transfer to cutting board to rest.
- Place roasting pan on stove top over low heat. Add about 1 cup hot water or chicken broth and scrape up browned bits with a wooden spoon.
- Pour pan drippings mixture through a gravy separator. The fat will rise to the top and stay behind in the separator as you pour the drippings into a fat separating cup or bowl.
- Stop pouring before the fat layer comes out. Discard fat left in separator.
- Repeat steps until all drippings have been strained. Discard fat as needed.
- You are left with delicious defatted pan drippings in the cup or bowl, ready for making gravy.
Fat Skimming Method
If you don’t have a gravy separator, you can also separate drippings by skimming the fat off the top:
- Remove turkey from oven and place on cutting board.
- Place roasting pan on stove top over low heat. Add 1 cup hot water or broth and scrape up browned bits.
- Pour drippings into a fat separating cup. Allow to sit for 5 minutes. Fat will rise to top.
- Gently spoon the fat layer off the top and discard. Be careful not to take too much of the good drippings below the fat.
- Repeat skimming as needed until most of the fat has been removed.
This method can take a bit longer, but with some care you can successfully separate the majority of the fat from the flavorful turkey juices.
Tips for Separating Turkey Pan Drippings
Follow these tips for best results when separating turkey pan drippings:
- Work quickly while drippings are hot.
- Use a fat separating cup or gravy separator.
- Allow fat to rise to the top before attempting to remove.
- Skim slowly and gently to avoid taking too much liquid.
- Don’t worry about removing every last bit of fat.
- Pour juices into a measuring cup once fat is removed to see how much you have.
- You need about 2 cups of drippings to make a nice batch of gravy.
Straining the Drippings
For completely smooth gravy or broth, you may also want to strain the defatted pan drippings through a fine mesh strainer after separating off the fat. This catches any small crispy bits of skin or sediment that may end up in your finished dish.
Place a strainer over a bowl and pour the drippings slowly through the strainer. Press on the solids with a spoon or spatula to extract maximum flavor. Discard the strained solids. You now have perfectly smooth, defatted turkey pan drippings ready for gravy making!
Uses for Separated Turkey Pan Drippings
Once you’ve separated the fat from your turkey pan drippings, you open up a world of possibilities for putting those delicious flavors to work. Here are some ideas:
- Make pan gravy for serving over sliced turkey.
- Use as the base for brothy stuffing or dressing.
- Combine with chicken broth for moist turkey soup.
- Whisk in flour to thicken as a sauce for hot turkey sandwiches.
- Drizzle over the turkey before serving for extra juicy meat.
- Freeze for up to 3 months to use in future turkey dishes.
Making Turkey Gravy
The most common and delicious use for pan drippings is turning them into gravy. Turkey gravy made from the pan drippings takes your holiday meal to a new level. Here is a basic recipe:
Turkey Pan Gravy
Ingredients:
- 2 cups separated turkey pan drippings
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth, warmed
- Salt and pepper to taste
Instructions:
- Pour drippings into a measuring cup to check the amount; add broth if needed to equal 2 cups.
- Return drippings to pan and bring to a simmer over medium heat.
- Whisk flour into the hot drippings until smooth.
- Gradually whisk in the warm broth.
- Bring to a boil, then reduce heat and simmer 5 minutes until thickened.
- Season with salt and pepper.
- Serve warm over sliced turkey.
This simple turkey gravy is deliciously rich and flavorful. The possibilities are endless when you start with separated turkey pan drippings!
Frequently Asked Questions
Should I make gravy right away or refrigerate the drippings?
It’s best to make your gravy shortly after separating the drippings while they are still warm. However, you can refrigerate the defatted drippings in an airtight container for 2-3 days before making gravy if needed.
Can I freeze separated turkey drippings?
Yes, turkey pan drippings can be frozen for up to 3 months. Portion into ice cube trays or muffin tins, then transfer to freezer bags once solid. Thaw needed portions in the refrigerator before using.
What’s the easiest way to separate drippings?
Using a gravy separator is the quickest and easiest method. The built in baffle strains out the fat efficiently. If you don’t have one, chilling and skimming the fat off is the next best technique.
How much fat should I remove from the drippings?
It’s best to remove as much fat as possible for the healthiest gravy, but leaving a little bit is ok. Skim until the drippings are no longer oily on top. Some fat will add richness and flavor.
Can I use broth instead of pan drippings?
Yes, you can substitute 2 cups of chicken or turkey broth, but the flavor won’t be quite as intense. For best results, try to use at least 1 cup drippings combined with 1 cup broth.
| Fat Separation Method | Pros | Cons |
|---|---|---|
| Gravy Separator | Fast and efficient | Need to buy specialized tool |
| Chilling and Skimming | No special equipment needed | Can be messy and slow |
This table summarizes the pros and cons of the two main methods for separating fat from turkey pan drippings.
Conclusion
Separating the fat from the flavorful juices and browned bits in your turkey pan drippings may seem like an intimidating process, but it is easier than you think. With a simple gravy separator or by chilling and skimming, you can easily separate the fat in a matter of minutes. Saving those delicious pan drippings unlocks a world of possibilities for incredible turkey dishes all holiday season long. Homemade gravy, savory stuffing, brothy turkey soup, and more are now at your fingertips. Give separating your turkey pan drippings a try this year for simple, foolproof holiday cooking success.