While a basic roux and some decent stock will get you a good enough gravy, it’s the drippings that really make it chef’s-kiss worthy. Drippings are exactly what they sound like—as your protein is cooking, the fat and juices that cook off are intensely flavored. Unlike stock, they have a complexity and depth that echoes whatever you’re dressing with the gravy. It’s perfectly matched, and for that reason, you should use as much as you can. The trick, though, is separating those juices from the fat.
How to separate the juices from the fat
There are two ways you could do this: The simplest is to let the juices cool overnight in the fridge. The fat will float to the top, turn a lighter color, solidify, and you can just pull it off the top in one piece. Generally, you don’t have enough time for this on the big day, though, so people buy fat separators.
A fat separator looks like a clear teapot, with a low spout and a lid with holes that you pour through. It works with the same physics: Fat rises, and the juices settle to the bottom. If you just let things settle for ten minutes or so, you can then use it like a tea kettle, and as you tip the separator, the drippings at the bottom will flow through the spout, and at the very end, you’ll be able to clearly see when the fat begins to run into the spout, and stop pouring.
Or use a resealable plastic zipper bag
If you don’t have a fat separator, the easiest way to separate drippings in a pinch is with a Ziploc bag. Remember, fat rises. So pour the drippings and fat into the bag, stand it upright, then leave it alone for ten minutes. Make sure the top is really zipped. Once you see the fat is at the top, take out two bowls. You’re going to cut a small hole in the bottom of the bag, and the drippings will flow out into the first bowl. Just before the end of the drippings, before the fat starts to run through the hole, quickly move the bag to the second bowl and empty the rest of the bag.
How to use the drippings and fat
Now that everything is separated, you can do what you need with the drippings themselves, free of most of the fat. Remember, the fat isn’t bad, but you want to be deliberate with it. You can use it in your roux so the gravy has an even more enriched flavor, and you can use it to roast your potatoes or vegetables. And like chicken schmaltz, turkey schmaltz could be used to make matzo balls for the soup you make with all your turkey bones.