All questions

What's the best way to transfer turkey drippings from the pan?

In my particular case, I'm roasting a butterflied bird (on a rack) on a half-sheet baking pan, but I think the question still applies for those using deep roasters or other pans. Instructions always say to "pour" them off, but let's be real: That's unwieldy and never works.

asked by steph almost 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 472 views
Lindsay-Jean Hard
Lindsay-Jean Hard

former Community Editor

added almost 3 years ago

I'm sorry this is too late to help this year, but I think with something that shallow, your best bet would be to use a turkey baster (or something similar) to suck most of the drippings out until you got to a level that you could comfortable pour.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
ChefJune
ChefJune

June is a trusted source on General Cooking.

added almost 3 years ago

How did I miss this question? So sorry! After the bird is removed from the pan, I get a helper to assist me in pouring off the fat. I make the gravy right in the pan.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52