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Dec 4, 2008 06:19 AM

Have several cups of Turkey "drippings"

I saved several cups of turkey drippings that were not used during the lunch. It's in the fridge currently but I'm not sure what I should do with it to preserve for future use. Should I skim off the fat that has seperated and throw that away? Should I freeze?

For future use I'm thinking that it could make a great soup base...what else?

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  1. Don't throw it out! You can consider the fat as "turkey schmaltz" - a fine vehicle for frying potatoes and eggs. Refrigerate or freeze the fat separately from the rest of the drippings, which you can use in a pan sauce for simple chicken. I'm assuming you didn't make stock from the carcass, or you'd have already used the drippings in that. But you can add them to purchased chicken broth for a vastly-improved soup. And if you use canned soup, just chip a teaspoon or two from the frozen drippings to turn the stuff in the blue or white&red can into something enjoyable.

    2 Replies
    1. re: greygarious

      I can freeze the fat? If not, how long will it keep in the fridge? Thanks for the information!

      1. re: sandih

        Many weeks in the fridge, months in the freezer. In either case, until it begins to smell rancid. In both cases, a glass jar with a metal top will keep it longest. You wouldn't think there's air exchange through plastic, but there is.

    2. Soup base would be very nice. I was thinking also as a base for the gravy in a chicken/turkey pot pie. Yum.

      1. Lucky you! I would skim the fat and throw it out. But I would keep the rest of it. If it's really nice and rich, maybe freeze it in ice-cube trays so that you can use just a bit at a time?

        1. Make mashed potatoes w/ roasted garlic and add that instead of butter, mostly the fat and drippings. Or add it to plain white rice, or fry rice with it. It would make great gravy. Don't throw it out, fat or drippings.

          1. The fat that just floated to the top will have a fair amount of moisture in it. You can remove this by heating the fat and keeping it at a gentle simmer for twenty minutes or so, or until it stops fizzling, then pouring it off of whatever residue settles to the bottom. Like clarifying butter, if you've ever done that. Turkey fat is probably never going to have quite the sturdy greasiness of goose or duck fat, but it's still good schmaltz.