There is no reason to avoid having some luscious gravy on your holiday turkey, potatoes, dressing and even those turnips. There is every reason to avoid making traditional gravy, which contains all the fat, usually a considerable amount, of the meat drippings.
To defat the drippings, buy a gravy separator. It looks a bit like a measuring cup, but the spout begins at the bottom and extends past the top. Put the drippings in the separator and wait just a minute for the fat to settle on the top. The separator then allows you to pour off the fat-free drippings from the bottom, stopping in time to avoid the fat. If you are concerned about a lack of gravy volume from this step, add some (reduced) canned low salt broth or even some prepared fat free jarred gravy. Combined with your home cooked drippings and favorite seasonings, the final product will taste homemade.
You can also cook the neck with some onion and celery, reduce the liquid, and add this to your fat free dripping.
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Another way to separate the fat is to scoop off the top layer, then toss some ice cubes into the juice. The fat coagulates on the ice, which you can then strain off. It won't water down the juice because it happens quickly so the ice doesn't melt more than a teaspoon or so.
LOVE the bread on the breast tip!
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