Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together. Step 2 Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the oil. Season the turkey as desired. Easily separates fat and calories from gravy, soup, stock and sauces. Pour hot meat juice, soup or stock into gravy separator. The fat will then rise to the top in a light colored layer. Then pour out the good, fat separated juices from the bottom . Has a drip less spout and graduated measurements in standard and metric. Keep the turkey whole after it comes out of the oven and tent with foil in a warm spot in the kitchen for up to a couple hours. When ready to serve, pop it back into a 500°F oven for 10 to 20 minutes just to crisp and reheat a bit. Carve and serve immediately. This item: Simax Fat Separator For Gravy, Glass Gravy Separator, Fat Separator for Grease, 4 Cup Oil Separator for Cooking, Borosilicate Glass, Measuring Cup Fat Strainer, Turkey Fat Skimmer $42.99 $ 42 . 99 How to Skim Fat off Gravy. To skim the fat off your turkey base, I use this OXO fat separator. The fat will separate above the broth and the low spout pours the broth from the bottom, leaving the fat behind. Alternatively, you can strain the base through a fine mesh strainer into a measuring cup, then pop it in the freezer for 20 minutes. Every kitchen needs a reliable fat separator, and our chefs love this one from our friends at OXO. The handy stopper keeps fat out of spout, and the shield p d1k5. Equal parts butter and flour to help thicken a soup or sauce (think mac 'n' cheese ), in this case, gravy. Melt half a stick of butter (4 tablespoons) and whisk in ½ cup flour. Continue to cook while whisking until the mixture is golden and smells almost nutty, about 3 minutes. Then whisk in 4 cups chicken or turkey stock and the reserved pan SEPARATE FAT AND GREASE EASILY Using The Large Built-In Strainer That Makes Pouring Into The Separator Easy And A Quick Button Press Releases Broth From The Bottom BETTER TASTING AND HEALTHIER FOOD Year Round For Gravy Sauce Salad Dressing And More Whether You’re Watching Calories Or Just Want The Best Flavor Plan on between 2 and 2 ½ hours total for a 14- to 16-pound bird. Start at a high temperature (450°F for 45 minutes), then reduce to 325 degrees F. Let the turkey rest (30 minutes). Cover the turkey with aluminum foil to help it retain heat. Make the gravy. Whisk the flour mixture in the fat constantly for about 1 minute. Start Thickening the Consistency – Whisk the juices or stock into the pan gradually for 3-5 minutes. You can let it cook longer if you need to. Season the Gravy – Add black pepper and kosher salt to taste and add the gravy to your gravy boat. Pour this through the fat separator too. Step two: Spoon off the fat collected on top. Add turkey fat or butter to the roasting pan or saucepan. Then sprinkle flour over it in a 1:1 ratio of

how to use a turkey fat separator