>OK, so you roast the turkey, pour the juices into a cup or something,
>skim off the fat that rises to the top. So what is that stuff that's
>left? The stuff you use to make gravy.

Your question is not clearly presented. The stuff that's left where? In the
"cup or something"? Or on the bottom of the pan?

What I call "drippings" and use to make gravy is what's in the bottom of the
pan, less some portion--not all--of the fat that I pour out and throw away.
Drippings include the remaining fat and the partially burned protein/blood
solids on the bottom of the pan, as well as whatever "juices" have not yet
burned or evaporated by the time the roasting is completed.

Neil