Simply whisk together the drippings, some flour, and broth or water. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until thickened. * Make pan sauces. Turkey drippings can also be used to make delicious pan sauces. Simply add some drippings to a skillet or saucepan over medium heat. How to Separate Fat from Turkey Drippings? 1. Chill the drippings. The first step to separating fat from turkey drippings is to chill them. This will cause the fat 2. Skim the fat. Once the drippings have chilled, you can skim the fat off the top. To do this, use a large spoon to 3. Strain the Pour the broth and pan drippings into the pot with 6 cups of water, 1 1/2 teaspoons salt and the sage and thyme and bring to a boil. Reduce the heat to low and gently simmer, partially covered until the meat easily comes off the bone, at least 2 hours, or as long as 3 hours. Discard the turkey wings, thyme and sage. Rinse the uncooked giblets and place them in a saucepan with onions, celery, bay leaf, and turkey broth. Bring to a boil over medium heat, reduce to a simmer, and cook covered for 1 hour. Strain the giblet broth, reserving both the giblets and the broth. Remove any meat from the neck if desired and discard the bones, celery, bay leaf, and onions. 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. Step 3: Add Flour to the Saucepan. Stir ¼ cup all-purpose flour into the fat in the saucepan. Use a whisk ($6, Walmart) to break up all the flour clumps so the flour and fat can be thoroughly combined (this is called a roux). Add enough chicken broth to the remaining chicken drippings to equal 2 cups of total liquid. Amy Allen. Start this recipe by making a fantastic and easy roux. Heat some butter in a pan until completely melted. Whisk some flour slowly into the butter. Cook the roux until it reaches a nice golden color. Next, add turkey drippings and some chicken or turkey broth. Whisk everything together. Bake for another 40 minutes, or until a meat thermometer reads 160-165 degrees, and remove from the oven. Transfer the turkey breast to a cutting board to rest, leaving it covered in foil. Now for the stuffing. Using a slotted spoon, carefully remove any congealed blood from the turkey pan and discard it. Making the turkey gravy. Make a roux: melt butter in a saucepan over medium low heat and let it cook until golden brown.Whisk in flour to form a paste. Pour in the pan drippings, leaving the fat behind in the fat separator, while stirring with a whisk. Roast until turkey is golden brown and cooked through, about 1 hr. 15 min. Step 2 Remove turkey and vegetables from pan; strain pan drippings into fat separator (or measuring cup). BNMZ3z.