Turkey is a versatile ingredient that can form the basis of so many delicious dishes However, one part of the turkey that often gets overlooked is the fat Rather than discarding turkey fat, you can render it to create a versatile cooking fat with incredible flavor.
What is Rendered Turkey Fat?
Rendering is the process of slowly cooking turkey skin and fat to extract the liquid fat. As the fat renders, the skin becomes crisp and can be strained out The resulting rendered turkey fat is golden, fragrant and extremely versatile in cooking It is known as schmaltz in Yiddish cuisine.
Rendered turkey fat provides a rich, meaty flavor to dishes. It has a high smoke point making it suitable for frying and high heat cooking. Turkey fat contains healthy fats and nutrients like vitamin D. Rendering turkey fat makes the most of leftover ingredients and reduces waste.
Why Render Turkey Fat?
There are many great reasons to render turkey fat rather than throwing it away:
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Adds rich flavor – Schmaltz imparts a unique depth and savoriness to dishes. It takes your cooking to the next level.
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High smoke point – The high smoke point allows for searing, frying and roasting at high heats.
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Healthier choice – Turkey fat contains healthy monounsaturated and polyunsaturated fats.
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Sustainable cooking – Rendering minimizes food waste by using the whole bird.
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Savory cracklings – The crispy rendered skin can be used as a crunchy, snackable topping.
Step-By-Step Guide to Rendering Turkey Fat
Rendering turkey fat is simple. Follow these steps for golden schmaltz every time:
Ingredients
- Leftover turkey skin and fat
- Slow cooker or pot
- Fine mesh strainer
- Cheesecloth (optional)
- Clean jars for storage
Prepare the Skin
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Chop skin and fat into small 1/2 inch pieces. This exposes more surface area to render faster.
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Discard any thick, leathery pieces of skin.
Render the Fat
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Place skin pieces into a slow cooker and set to low heat.
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Allow the fat to render slowly for 3-8 hours, stirring occasionally. The liquid will bubble gently and become golden as the fat renders.
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The skin will become crispy cracklings when done. Watch closely near the end to avoid burning.
Strain and Store
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Pour the liquid fat through a fine mesh strainer lined with cheesecloth to remove any impurities.
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Let cool briefly and then pour into clean, sterile jars or containers.
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Allow to solidify at room temperature before refrigerating or freezing. Properly stored schmaltz keeps for up to 3 months frozen or 1 month refrigerated.
Tips
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Render in a well-ventilated area as schmaltz has a strong aroma.
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Go for top quality, organic turkey skin for the best flavor.
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Reserve any crispy cracklings to use as crunchy toppings on salads, soups and more.
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Double or triple the batch and freeze extras to have your own rendered turkey fat on hand.
Delicious Ways to Use Rendered Turkey Fat
Once you’ve made your own schmaltz, it’s time to put it to delicious use. Here are some tasty ways to incorporate rendered turkey fat into recipes:
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Sauteing – Use schmaltz for sauteing veggies, eggs, chicken, beef and more. Everything takes on a wonderful richness.
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Roasting – Toss roasted veggies in schmaltz for flavorful, well-browned results. Great for root veggies.
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Frying – The high smoke point makes schmaltz ideal for pan frying and deep frying foods like chicken cutlets with a crispy crust.
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Gravies and Sauces – Whisk a spoonful of schmaltz into gravies, pan sauces and broths for a flavor boost.
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Baking – Use schmaltz in place of butter or oil in cakes, cookies, pie crusts and pastries. It adds moisture and rich taste.
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Spread – Spread schmaltz onto bread or toast and top with a sprinkling of flaky salt for a delicious homemade treat.
Frequently Asked Questions About Rendering Turkey Fat
How long does it take to render turkey fat?
Rendering time depends on the amount of skin and fat, but typically takes 3-8 hours on low heat in a slow cooker or pot on the stovetop. Larger batches may take longer.
What’s the best way to store schmaltz?
Store rendered turkey fat in clean, airtight jars in the refrigerator for 1 month or freezer for up to 3 months. Be sure to label the jars with the render date.
Can you reuse turkey fat multiple times?
It’s best to use schmaltz only once for cooking. Reheating and reusing it multiple times can increase the likelihood of oxidation and spoilage.
What happens if you cook schmaltz on too high heat?
The components can burn and impart a bitter, unpleasant taste. Maintain low to medium-low heat when cooking with schmaltz.
Can you use other types of poultry fat to make schmaltz?
Yes, you can render fat from chicken, duck, goose or other poultry using the same method to yield beautifully flavored schmaltz.
Unleash the Potential of Turkey Fat
Rendering turkey fat may seem intimidating, but it is truly a simple kitchen technique that pays back in huge dividends of flavor. With minimal hands-on time, you can transform leftover turkey skin into a versatile, nutritious cooking fat.
Armed with these rendering tips, you can add schmaltz to your repertoire and become a more resourceful, waste-conscious cook. So next time you roast a turkey, reserve that skin and fat to make your own liquid gold schmaltz. Your cooking will reach new heights of rich, savory deliciousness.
Step 2: Cut the Skin Into Small Pieces
Once you have removed the skin, cut it into small pieces. This will help to expose more surface area of the skin to the heat, allowing the fat to render more efficiently.
Step 1: Prepare the Turkey Skin
Start by removing the skin from the turkey. You can do this by carefully separating the skin from the meat using a sharp knife. Try to keep the skin in one piece as much as possible, as this will make the rendering process easier.