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?

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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'?