Gravy Debate

lj-tags: iron nani

Which is another question.

The turkey, when I cooked it, left me with more than a pitcher full of
drippings. Of which the top 3" is turkey fat. Which, seeing as I stuck it at
the back of the fridge it all solidified into one fatty, easily removed
brick.

The question: should I save the greasy brick & use it to make some kick-ass
roux? Or should I assume that all the horrid fat-soluable toxins are in that
fat, & just toss it out, using butter to make the roux to make some gravy?

Think think think. Well, its a moot point until I get home anyway...