You can now use the flavorful liquid to make gravy or turkey stock. 3. Pour the liquid through a fine mesh strainer. Place the strainer over a bowl or large measuring jug. Slowly pour the liquid from the roasting pan into the bowl so the solids are caught by the strainer. Discard the solid bits from the strainer. 4.
OXO’s original Fat Separator is designed with a silicone stopper that plugs the end of its spout to create a pressure gradient that prevents fat from rising into the spout. When the stopper is removed after the fat separates, you can pour out the “good stuff” and the leave the fat behind. This Fat Separator worked well, but at OXO we don
Whisk in the poultry seasoning. Whisk in the chicken broth 1/4 cup at a time, keeping everything smooth as you go. Once all the stock is added, heat over medium heat to a simmer, stirring often. Strain gravy through a fine mesh sieve. Taste. Stir in salt, pepper, garlic powder, and more poultry seasoning, if desired. Step 3. Whisk together reserved fat and flour in a 4-qt. heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly The Bellemain fat separator solves both of the problems with the original design. Stopper Keeps Fat Out of Spout The trouble with basic fat separators is that when you pour in the liquid, it also fills the spout. The fat then rises to the top in both cup and spout, and what's in the spout will unavoidably get poured out along with your Equipment: a small metal skewer; a 24-inch piece of kitchen string; a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; a 2-quart measuring cup or a fat separator Fat separators will help you to get flavorful liquid without a greasy mess.Buy our winning fat separator: Method 1: You can use a baster (like a turkey baster) and gently suction the fatty layer at the top of the glass out. Discard the fatty liquid into another container. Keep doing this until most of the fatty layer is gone. Method 2: Use a spoon to scoop out the fatty liquid into another container that you discard. Use vegetable oil rather than turkey drippings when making the gravy — it's still fat, but vegetable oil is lower in saturated fat and is cholesterol-free. If you use turkey drippings to add flavor, use a fat separator ($16; amazon.com). Pour the gravy into a separator and allow it to sit for a few minutes. Some of the fat in the gravy will PB9ri.
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    • how to use a turkey fat separator