Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 I had this huge 20-lb. turkey in the freezer which I kept moving around to get to stuff, so I decided to cook it to get it out of the way, and to do so before summer gets here and it gets too hot to turn on the oven. I put it in my giant roaster pan and cooked it until done. It made a large amount of juices which I put into a big bowl and then into the refrigerator to cool. Once cooled, the juices jelled very nicely, but all of the fat which rose to the top was softer than the fat I've gotten from chicken or beef broth. Chicken and beef fat always hardens stiff enough to lift out in chunks. The turkey fat was softer and I had to spoon it out. It was, maybe, the consistency of thick applesauce, and grainy like that, too. Is this normally how it is? If so, why is turkey fat different? -PattyT Quote Link to comment Share on other sites More sharing options...
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