Is there a turkey baster design that doesn't shoot hot liquid all over the kitchen?

[GoldenTouch]

Lol! I can only speak for myself but I let the bird cool a bit and move it to a carving board. Then I will either make the gravy in the bottom of the roasting pan or just pour the liquid into the gravy pan. The gravy/fat separator posted is nice because you would just pour it in and it has the sieve on top for any chunks. But you’d still need to pour the drippings into it.

Yes while the meat rests!