suggestions for what to do with turkey fat?
I used a separator cup with the drippings and I have about a half a cup of turkey fat leftover. Any suggestions what to do with it? The turkey was cooked on the Weber, so the fat has a slight smoky taste.
Make roast potatoes with it.
You could use it to make a roux for gravy.
Save it in the fridge for whenever. I have bacon, duck and smoked shoulder drippings in my fridge right now.
I wonder how it would be used in matzo balls? It is a poultry fat. Would the smoky taste be good or bad?
The roux idea is a good one. There were several post-Thanksgiving threads on using leftovers, and gumbo got mentioned more than once.
You could probably saute some greens in it too-sturdy ones like collards or kale. The smoky flavor would be an asset there, just as with pork fat.