On Sat, 11 Dec 2004 13:11:00 GMT, OhMy >
scribbled some thoughts:


>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.


If when you roasted the bird there was nothing on the
outside in the pan and after you are done roasting the bird,
all the fat and juices that have accumulated in the pan,
THAT is the drippings, what drips off the bird, a powder
would fall, but a liquid would drip. You make the gravy
from the liquid (fat, blood, juice, etc...) that has
accumulated in the bottom of the pan. Some even use the
giblets in the gravy for extra flavor and texture.

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