After spending hours preparing a perfectly roasted turkey it seems like a waste when all those flavorful juices and drippings get left behind in the pan. But did you know that you can save and reuse turkey drippings in a variety of delicious ways?
When properly stored, turkey drippings can add a boost of savory flavor to soups, gravies, sauces, stews, dressings, and more. This comprehensive guide covers everything you need to know about saving, preparing and repurposing leftover turkey drippings.
Why Save Turkey Drippings?
Turkey drippings, also known as pan juices, are the liquid that accumulates at the bottom of the roasting pan as the turkey cooks. This flavorful liquid is produced from the turkey’s natural juices mixing with any rubs, herbs or oils used to prepare it.
When cooked, collagen and fat from the turkey melt into the pan juices, resulting in a rich, concentrated sauce. Drippings capture all the seasoning and essence of the roasted meat in a versatile form you can use again and again.
Saving drippings allows you to get the most value from your turkey. A few tablespoons can lend big turkey flavor to other dishes without needing to use more of the cooked meat.
How To Save Drippings After Roasting Turkey
Follow these simple steps for saving turkey drippings after roasting:
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Once the turkey is done, transfer it to a cutting board or platter to rest. Leave drippings in the roasting pan.
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To loosen browned bits in the pan, add 1-2 cups of water or chicken/turkey broth. Bring to a boil on the stovetop, then simmer and scrape up bits with a wooden spoon.
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Let cool slightly. Then carefully pour drippings through a fine mesh strainer lined with cheesecloth to remove solids.
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Transfer strained liquid to airtight containers like mason jars or freezer-safe bags. Cover and refrigerate within 2 hours.
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After drippings solidify, the fat will rise to the top and can be scooped off. Store fat separately or discard it.
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Use drippings within 3-4 days or freeze for longer storage. Frozen drippings keep for 4-6 months.
Tips For Preparing Turkey Drippings
A few additional tips will help you get the most out of saved turkey drippings:
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Chill drippings quickly before refrigerating. Divide between shallow containers for faster cooling rather than one deep pot.
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Skim fat off the top once drippings solidify before use. Excess fat can cause sauces to be greasy.
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Simmer drippings before using to concentrate flavor and kill bacteria. Add herbs, lemon, or wine for extra flavor.
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Dilute intense drippings with broth, milk or water to taste. Start with small amounts to adjust potency.
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Freeze drippings in ice cube trays or small containers for easy use in recipes. Thaw only what you need.
Creative Ways to Use Leftover Turkey Drippings
With their rich, meaty flavor, turkey drippings can do wonders for all kinds of dishes. Here are some delicious ways to repurpose them:
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Turkey gravy – The classic use for drippings. Make a roux with butter and flour then whisk in drippings. Simmer until thickened.
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Turkey soup – Saute aromatics like onion, celery, and carrots. Add broth, drippings, turkey meat and veggies. Season and simmer.
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Turkey pot pie – Use drippings to make a creamy sauce. Combine with turkey meat, vegetables and top with biscuit dough.
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Stuffing – For moistness and flavor, substitute turkey drippings for some of the liquid when preparing stuffing.
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Pan sauce – Deglaze the turkey roasting pan with wine or broth. Add drippings and simmer to make an easy sauce for the meat.
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Risotto – Add a spoonful of drippings when making risotto for extra richness. Stir into rice once cooked.
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Mashed potatoes – Mix a few tablespoons of drippings into mashed potatoes in place of butter or milk for turkey flavor.
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Turkey hash – Saute diced turkey meat and veggies like potato, peppers, onion in drippings for a savory hash.
Answers To Common Turkey Drippings Questions
Here are answers to some frequently asked questions about saving and using turkey drippings:
How long do leftover turkey drippings last in the fridge?
Properly stored in airtight containers, drippings will last 3-4 days in the refrigerator. Discard if they smell sour or rancid.
Can you freeze turkey drippings?
Yes, freeze drippings for long-term storage. They will keep for 4-6 months frozen. Thaw overnight in the fridge before using.
What’s the best way to separate fat from drippings?
Refrigerating drippings allows the fat to solidify on top for easy removal. Chilling in shallow containers speeds up the process.
Can you use drippings after leaving them overnight?
It’s not recommended. For food safety, always refrigerate drippings within 2 hours of cooking. Reheat to simmering before using.
Do you need to strain turkey drippings before use?
Straining through a mesh strainer lined with cheesecloth will remove solids. But it’s fine to leave small bits of herbs and seasoning.
Get More Mileage From Your Turkey
With proper chilling, storage and preparation, it’s easy to save turkey drippings for later use. A small amount can lend concentrated turkey flavor, moisture and richness to a variety of recipes. Drippings are liquid gold – a secret weapon that experienced cooks don’t let go to waste. Try these tips to get the most value from your holiday bird or roasted turkey year-round.
Making Gravy
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1 Thaw the frozen liquid overnight before you make the gravy. Transfer the container of frozen liquid to the refrigerator the night before you plan to make the gravy. This will give it time to thaw.
- Youll need to thaw about 1 cup (240 ml) of the liquid.
Tip: If youre in a hurry or forgot to put it in the fridge, put the frozen liquid into a microwave-safe bowl and use the machines defrost setting to thaw the liquid.
- 2 Heat 1⁄4 cup (59 ml) of fat or butter in a saucepan over medium. If you reserved some of the fat from the drippings, put 1⁄4 cup (59 ml) of it into a saucepan and turn on the burner. The fat should melt after a minute.[9]
- Use unsalted butter if you didnt keep the fat that you scooped off of the liquid from the roasting pan.
- 3 Stir in flour to make a paste. Add 1/4 cup (30 g) of all-purpose flour to the melted fat and stir constantly so the fat absorbs the flour. The paste should be pale in color. Keep stirring and cook the paste for about 2 minutes so it begins to darken a little and bubble gently.[10]
- This paste is called a roux, which is the basis for thickening your turkey gravy.
- 4 Whisk 1 cup (240 ml) of the strained liquid into the saucepan. Keep the burner at medium heat and slowly whisk in the liquid from the turkey. Keep whisking so the paste dissolves in the liquid. You shouldnt see any lumps of the paste.[11]
- If you cant whisk out all of the lumps, you can strain the gravy through a fine mesh strainer.
- 5 Stir in the remaining 1⁄2 cup (120 ml) of broth or water. The gravy should begin to thicken as the roux breaks down in the liquid. Gradually pour in the rest of the broth or water so the gravy thins a little. Turn off the burner and stir the gravy well.[12]
- Remember to season the gravy with salt or pepper according to your taste.
- Use the hot gravy immediately for the best texture or put it in an airtight container and refrigerate it for up to 2 days.
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Turkey Gravy
- Pan drippings from a 12 to 14 lb (5.4 to 6.4 kg) roasted turkey
- 1 to 1 1⁄2 cups (240 to 350 ml) of low-sodium broth or water, divided
- Vegetable oil or butter, as needed
- 1/4 cup (30 g) of all-purpose flour
- Salt and ground pepper to taste
Makes about 2 cups (470 ml) of gravy