Instructions. Preheat oven to 400 degrees F. In a large roasting pan, toss the chopped onion, carrots and celery with olive oil, season with salt and pepper. Place turkey parts on top of vegetables. Brush with olive oil and season with salt and pepper. As it cools, the turkey fat will harden and you can easily scrape it off of the top. view on Amazon: grease separator. Step 5. After the fat has been removed, measure the drippings and add enough chicken or turkey broth (store bought or homemade) to have a total of 6 cups of liquid. Pour the stock into a sauce pan on the stovetop. Features. Specifications. Resources. Starfrit 2-in-1 Fat Separator & Measuring Jug separates flavourful cooking broth from the fat. Detachable strainer lid for measuring cup. Measurements in cups, ounces and millilitres. Non-slip handle for easy grip. Dishwasher safe. Part Number. Reheat in microwave or on stove top; add water or chicken broth to thin it, if necessary. Whisk until smooth. Taste and adjust seasoning. *To thicken gravy, for each one cup of turkey stock make a slurry of 2 tablespoons of flour to 3 tablespoons of water or broth to shake together in the jar. Step 1: Strain Stock. Strain your stock or broth. Step 2: Make Egg White Mixture. Make an egg white-water mixture. Step 3: Add to Stock. Stir the egg and water mixture into the hot, strained stock. Step 4: Strain and Repeat. 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. I would use water to be safe. mix and slurry of flour and water. bring broth to a simmer slowly whisking constantly add the slurry, whisk until smooth and incorporated, let come back to a simmer whisking frequently. then let cook for about 1 to 3 minutes this way whisking frequently. taste, adjust seasonings and serve. 2. Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed. Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed. Heat the fat in a large skillet over medium-high heat. Place turkey wings in a roasting pan, brush with olive oil, and roast for 45 minutes until golden brown. While wings are roasting, put 7-8 cups of water in your stockpot. You will add more water and reduce it down and it’s helpful to have a sense of where the level of water should be once reduced enough. Scrape up all cooked bits from the pan. Add broth, pan juices, any remaining wine basting mixture, and sliced mushrooms if using. Bring to a boil. Meanwhile, in a small bowl, mix together cornstarch and water to create a slurry. Once gravy is boiling, mix slurry again, and slowly add to gravy while whisking gravy. yivZ4c.