A short while ago I was asking about roasting a turkey back for stock.
That yielded a nice tasting stock and about half a cup of turkey fat.
We just used some of the turkey fat as the frying oil for potato
pancakes. Wonderful! I'd never gotten potato pancakes quite right
before. They were always raw in the middle of a little burnt on the
outside. These were perfect, a real improvement on butter which never
got hot enough without burning or oil which which was O.K. but had a
slight oily mouth feel. The turkey fat got hot and had no off taste or
feel. I did nothing special to get the fat, just stuck the stock in the
fridge and used the inch of fat on the top of the container for frying.


--Lia