Removing Oil/Grease From Turkey Drippings Before Making Gravy?

Question

After pan roasting a turkey, what's your most effective way of removing the oil/grease that seems to accumulate in the drippings, before making gravy?

I've tried all the various "gimmicks"..the oil separator which resembles a measuring cup with a"spout," using a slice of potato (though I believe that's a "remedy for excessive salt removal), ice, flash chilling it then "skimming" it, using a baster and TRYING to remove the top layer of oil/grease.

I don't mind a little of the oil/grease though would like to remove the majority easily.

Any viable suggestion would be greatly appreciated! Thanks in advance.

Answer 1

My great grandmother used to use a piece of cheesecloth. It traps the grease in the woven fabric and allows the liquid to stay in the pan....although i am sure some of the liquid is absorbed, the majority will stay in the pan. This has always worked for our family ~ it's a trick we stilluse. Hope it works for you.

Answer 2

most of these answers work, You just need patience to let the grease turn solid ,or speed up the process with ice cubes or the refrigerator,the grease will move to the top and start to solidify then remove with a turkey baster or wooden spoon, a grease seperator can be purchased but is not really necessary just a nice convenience. Happy Cooking

Answer 3

It's turkey "Drippings" not droppings. Turkey droppings you'll probably not want to make gravy out of. (Smile). But after you've cooked you're turkey, all that stuff that is on the bottom of the pan is what you'll use. So wait until the turkey is done. Here's a great recipe if you want to use it. Ingredients 1 small (golf-ball sized) onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems) 3 tablespoons extra-virgin olive oil, plus more for oiling pan 1 teaspoon salt, plus more as needed 6 fresh bay leaves 4 tablespoons butter 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each) Freshly ground black pepper 3 tablespoons all-purpose flour 1/4 cup apple or regular brandy (recommended: Calvados) 2 to 3 cups apple cider Salt and pepper Directions Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside. Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste. Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside. Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F. Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy. Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper. Slice the turkey breast on the diagonal, and serve with warm gravy

Answer 4

it's really not that hard :
you will need :
1 quart of water or stock
1 large stainless bowl
1 quart or so of ice cubes
1 large wooden spoon or spatula
Remove turkey from pan - set aside
Span pan over two burners set on medium
wait until the pan gets hot - add stock
Using spoon or spatula scrape those flavorful tid bits from the bottom aka de-glazing
Carefully pour the pan liquid into bowl
allow contents of the bowl to cool either naturally or by placing it in a sink of cold water
when the liquid is cool - 100 degrees or less -pour in all of the ice cubes - this will cause the fat to rapidly solidify..
Return liquid to heat and reduce as needed

Answer 5

There are no gimmicks, (I didn't think). You need that grease to make gravy. Unless it is just floating on top, then use a spoon to scoop off as much as you can. Maybe?

Answer 6

well there are 2 great methods...

1. let it chill: the fat will rise and float on top of sauce it will solidify and you can remove with spoon. that is one effective way.

2. they sell a special cup where you pour in the sauce, and you let it stand for a while( to give time for the fat to rise) there is a nozzle where you can pour out from and all that will be left in the cup is the fat
those are the only two best known ways...

but you have to let the sauce sit before attempting to separate

Answer 7

I like my measuring cup thing with a spout
the oil stays on top and the good stuff comes out the bottom
it works every time

Answer 8

I would tell you to put it in a metal bowl & then in the freezer for awhile, but sounds like you,ve done that already, amonst all the rest, you,ve stumped me.

Answer 9

layer the top of the pan with paper towel. it will absorb the grease. you might need several sheets of towel to get the desired amount of fat off.