While you are making the giblet broth, you should also be roasting the rest of the bird. When the turkey is done roasting, take it out of the oven and move the cooked turkey off of the roasting pan. Take the roasting pan that the turkey was cooking on and pour the drippings into a medium-sized bowl. Use oven mitts because the pan will be extremely hot! Leave the turkey drippings in the bowl for about fifteen minutes. You should see that the liquid starts to separate, with the dark drippings at the bottom of the bowl and the clear fat rising to the top. After the mixture has finished separating, use a ladle or large spoon to scoop the clear fat on top out of the mixture. Make sure not to use too much force and mix up the liquid as you are scooping out the fat.  You can also slowly lower the ladle into the liquid and let the fat spill over into the bowl of the ladle. This will ensure that the mixture doesn’t get mixed. Reserve some of the fat so that you can add it to the gravy.
पके हुए टर्की को अवन से बाहर निकाल लें: ड्रिपिंग्स को बाउल में डालें: लिक्विड को अलग होने दें: फेट को लिक्विड से निकाल लें: