Let's Pause a Moment for the 'Leavins'
You know, so many people make a turkey on Thanksgiving. We're talking millions of people. And I'd wager quite a bit that the vast majority of those turkeys are really good. Do people appreciate the 'leavins' (as I like to call them) as much as they should?
I mean look at this stuff. Doesn't it just look beautiful?
So flavorful (and fatty), so colorful, so inviting.
This stuff should be pureed and blended into a gravy.
What do you do with your 'leavins'?