Thanksgiving Turkey Gravy Recipe

This is a modified version of an Irish Whiskey-Butter-Roasted, Chicken Gravy:

On Thanksgiving, reserve the pan drippings from your turkey. If you deep-fry your turkey, and don't have any pan drippings, just substitute it with organic, freshly-melted, hot goose fat and hot, organic, reduced-sodium, fat-free, heritage chicken stock (50/50 ratio).

Put it into a big metal pot, because this recipe includes setting single-malt scotch on fire/flambee, to burn the alcohol off.

Whisk into turkey pan drippings:  2 cups of organic, freshly-melted goose fat, 2 cups of organic, heritage turkey broth/stock, organic, food-grade, cornstarch, just to thicken it, 1 TBL at a time, until you get it thick, like an eggnog's texure.

Next, add 7 TBL of single-malt scotch, fair-wage. Let it sit in the hot gravy for at least 45 seconds to heat to the right temperature, so it'll light.

Then, flambee it, to burn off the alcohol, being careful to stand at least a foot back. Use a long-lengthened lighter for this part. Allow the alcohol, in flame-forms, to burn off completely, or it'll leave a bitter taste to the gravy.

Next, whisk in an organic, heavy, unsweetened, cream, preheated, that's ultra-pasteurized/UHT and grass-fed only, cows' milk-based. Just add 1/4 cup of heated, heavy cream at a time. Taste it, to make sure it's the right amount.

Finally, whisk in the organic salt and pepper to taste.