Last Thanksgiving, while cooking at my step-daughter’s house, I realized just as I was about to make the gravy for dinner that she did not have a fat separator. So, I poured the turkey pan juices into an empty plastic tub, like those for whipped cream cheese or butter. Holding the tub over a bowl, I made a small incision in the bottom and allowed the juices to spill out into the bowl. I quickly moved the tub away from the bowl when the fat began to come through. It worked beautifully, and after discarding the fat, my step-daughter washed the tub and kept it on hand for next Thanksgiving.
Rosanna Ranieri, Bristol, WI