|Rendered turkey fat|
Believe it or not, turkey fat isn't as bad for you as butter is. It isn't as bad for you as most vegetable fats like canola or "vegetable oil" and is naturally low in saturated fats. If your turkey is pasture fed, it's also full of a lot of necessary vitamins and minerals. This means you can save that turkey fat and use it in any recipe that calls for lard or animal fat, and it can be used in place of butter.
|Fat on top of broth|
The easiest way to get at the turkey fat is to take all your leftover skin, bones, gristle and assorted drippings, put them in a big pot, and make stock from it. Once your stock is made, set it outside (if it's cold enough) or in the fridge until it is thoroughly chilled. The fat will float to the top and harden.
|Removing fat with a spoon|
|Fat in a bowl|
The fat can then be heated on top of the stove to melt it. Use a medium high heat, and it will melt down very quickly. You'll see in the picture that my fat has bits of herbs in it, which floated to the top and got stuck there. Before finishing, I need to remove those herbs. They will go bad if they are not removed, and that will ruin your fat!
|Melting turkey fat|
|Removing the water|
The finished product can be stored in air-tight containers in the fridge for about three months, or in the freezer for up to a year. Turkey fat can be used in place of palm oil in soap recipes, and can be used for making pastries or anything that asks for butter or lard. It will harden up in the fridge until it looks just like store-bought lard, although it will be a darker color.
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