If you have a fat separator, which is a measuring cup specially designed for this purpose, simply pour the drippings into the fat separator, and allow them to cool for 5 to 10 minutes. The fat will rise to the top; you'll be able to see two distinct layers. Pour the broth out through the spout and the fat will stay in the cup. If you don't have a fat separator, pour the drippings into a clear glass container. Allow the broth and fat to separate. Use a turkey baster to "vacuum" up either the broth or the fat. You can also use a spoon or ladle to scoop off the fat layer on top. If you have time, simply refrigerate the drippings. The fat will rise to the top and harden; it will be very easy to remove.