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SeaweedSorcerer t1_ixxoljw wrote

Our local store just dumped all of the shelf stable essentials together in consolidated displays. I thought that was genius.

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Not1random1enough t1_ixyv31v wrote

Big stores don't because they want you to walk passed other items

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PersonMan0326 t1_iy0aa84 wrote

Everyone wants you to walk passed items. Small stores still put milk and bread in the back, soda and candy by registers.

It's not as if small businesses aren't interested in making money. The difference between small and big is that you can only have so many customers walking around your small store before people just turn around and leave if they can't find what they need, if the aisles are too crowded and/or small, or if lines are long. Big stores can hold that same amount of people, and it looks empty, so they don't have to worry as much about capacity issues affecting sales.

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62pickup t1_ixza3ky wrote

Not from a sales and marketing perspective

In a store, you want customers to walk all over the place to increase additional sales.

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SeaweedSorcerer t1_iy11s1u wrote

Maybe, maybe not. It upsold me on those delicious fried onion toppers that I wouldn’t have hunted down in a random aisle.

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Shhh_NotADr t1_ixxknzj wrote

For some reason I thought it was a husband looking for gravy and pumpkin and the wife stuck it on him. Kept trying to figure out why it was on his back and not front for easier viewing.

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thedoucher t1_ixxvzh3 wrote

I had the same thought and rationalized that the wife figured anyone who saw him not in either of those aisles could get him back on track.

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Its_a_Mini_Mystery t1_ixyq6jc wrote

I thought the same and figured it made sense since he was in the liquor aisle instead of those aisles!

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Teacher-Investor t1_ixxi34e wrote

Where was he when I needed him?!?

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Virtual_Bell_7509 t1_ixywjxf wrote

He was helping someone find the canned cranberry sauce.

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Teacher-Investor t1_ixzx4w0 wrote

I actually made my own for the first time this year. It was so easy and so good! You could actually taste cinnamon, orange zest, and brown sugar... not just corn syrup and cranberry squeezin's in a can.

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TheGreyGuardian t1_ixxxffu wrote

And yet I guarantee people still stopped him in all seriousness to ask where those items were. People are zombies in stores. Once had to do some work away from the register at my store so I put up a bell and a sign that said "Please ring bell for service." and I went off to do my stuff. A suspicious amount of time passed in complete silence so I decided to go check the register myself and what do you know, a line of people just waiting there with the lady at the front just staring off into space.

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SquidmanMal t1_ixyc98v wrote

>And yet I guarantee people still stopped him in all seriousness to ask where those items were.

You'd be right. I worked retail for a few years, stocking.

​

Customers just absolutely turn off any higher brain function when they enter the store.

​

I'd have people walk up and ask me where the canned fruit is, as they stand under the aisle marker that says 'canned fruit', while also standing beside rows and rows of canned fruit, as I stock canned fruit.

​

It didn't click, they waited until I told em. And then sadly I did not get a nickle as I added another mental tally notch of 'if it was a snake it would have bitten me hahaha!'

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Old_Attorney_2824 t1_ixzikpd wrote

Working at a gasstation, we had a small electrical fire, a LOT of smoke. So I’m waiting outside till the firemen arrive. Had several customers walk into the closed shop-door. Then looking around completely shocked. ic (idiot customer)“Why is the door closed and are you standing outside?” Me: “Well, see all the smoke? Shop’s on fire” ic: “could you then go inside and get me my cigarettes? I need to buy some” 🤦‍♀️

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OathOfFeanor t1_ixzln5t wrote

You want the opposite?

If my father was going to send me to the grocery store for 9 items, he would first call the store and make them give him the aisle location of all 9 items.

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Ilaxilil t1_ixyu25y wrote

Oh yeah customers forget how to read the minute they step into the store. I would have something wrong with my pen pad and put a note by it so I wouldn’t have to repeat myself, but nobody read it. I put the note in large, red, capitalized, highlighted letters and still nobody read it. Even pricing signs aren’t immune to this phenomenon. I’m not saying customers are stupid though, I have worked that register all day and then come up to check out at it after my shift and done THE SAME THING. The human brain is weird. I think it might be because we are bombarded with so many signals in stores, we can’t possibly pay attention to all of them and so our brains just automatically filter some out for us. Problem is, sometimes they filter out the important ones!

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flaker111 t1_ixy3ydy wrote

or ppl being nice cuz they might assume you were on a restroom break?

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Klepto666 t1_iy1fgt1 wrote

I'm sure a lot of people approached from the side and couldn't see the sign. And I'm sure he then turned his back and pointed to it without saying a word.

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Rudy69 t1_ixxwg8p wrote

Canned gravy? Gross

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ejuo t1_ixyeqp0 wrote

It goes well with canned turkey

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Gfgd420 t1_ixyi8p7 wrote

Like, you're cooking the bird and have all the drippings right there. It takes no time at all to turn that into gravy. Why use canned gravy? Shit is nasty.

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FeedMeTaffy t1_ixypyd7 wrote

I can make a lot of things, but I can't make gravy.

What step of the alchemy from drippings -> gravy am I missing?

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Gfgd420 t1_ixyr8cf wrote

Take like 1/4 cup of the drippings, add equal amount of flour and cook on the stove top over mediumish heat. Whisk really really well while adding the flour. Stir often and cook it until it gets smooth and starts to bubble and darken. Add around 2 cups of broth/drippings, stir well, heat to a boil and cook for another minute or two. Season with salt and pepper to taste. Make sure to taste before seasoning, it might not need much salt. Don't be shy with the pepper.

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drgolovacroxby t1_ixyuuux wrote

To piggyback on this, anyone who cooks regularly should know how to make a roux. It's the base of most thick sauces. It's basically equal parts fat and flour, and you can use it in a lot of ways.

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davesoverhere t1_ixyz5lq wrote

Make sure you start things out cold. If you’re doing this last minute, mix the flour and cold water together into a paste first. Otherwise, you’ll have big lumps of flour.

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Daddict t1_ixz1iyo wrote

You shouldn't need water...

You make a roux with the drippings and flour, no water at all. The best way to make an amazing gravy is to flavor the drippings. Cut up a bunch of onions, parsnips, carrots, celery and done garlic, all of that goes in the roasting pan under the turkey. Then put a cup or so of broth in there, that will keep the drippings from burning off.

At the end, just filter out the cooked veggies (they're going to be overcooked and useless, I just toss them) and let the liquid drippings sit for 15-30 minutes, fat will rise and you can skim it off. Measure it out and mix it up in a sauce pan with equal amounts flour over medium heat. Stir and cook for 5-10 minutes, then mix it into the remaining drippings and another couple of cups of broth(I measure with my heart here). Heat it up to around 170-180 and it should thicken, add more broth if it's too thick.

Season with a little salt and a lotta pepper.

No water needed at any point.

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davesoverhere t1_ixz32ix wrote

My point was that if you are rushing and dump the flour into the hot drippings, it will clump. Rookies may not know this. To avoid the clumps, either make a slurry by mixing the flour and cold water, or sprinkle the flour while whisking.
Of course with your version the drippings have cooled so they won’t have the problem.

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Daddict t1_ixz3g1l wrote

But you can absolutely use flour in hot drippings. Hot water, no... but hot fat? Definitely. In fact that's exactly how you should do it.

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davesoverhere t1_ixz50d6 wrote

Yes, but the grandparent post asked how to make a gravy. I was just providing tip on how to avoid some common mistakes. I was assuming the initial poster in this thread could make pbj and heat some Campbells, not the discuss subtitles of rouxs and whether to wet or dry brine the turkey.

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vertigo72 t1_ixz37hn wrote

This works for a cornstarch and water slurry, which is a good thickening agent for sauces, soups, stews, etc. But it is not a roux and that's not how one is made.

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GreggAlan t1_iy2wn4o wrote

Ugh. I *hate* highly peppered gravy. Whenever I order a chicken fried steak (which is a rare thing) I always have to specify no gravy or gravy on the side, and half the time the plate still comes drowned in "country gravy" that can vary from a good light gravy to apparently having an entire pepper shaker poured into it. Then there's the breading. Is it lightly seasoned or did they knock the whole pepper shaker into it?

Chicken fried steak without it swimming in a quart of gravy poured onto the steak, mashed potatoes, and rapidly tsunami-ing toward the vegetables is a concept some restaurants seem to have trouble with.

Remember that old saturday morning cartoon PSA "Don't Drown Your Food"? https://www.youtube.com/watch?v=fIyPm0Z06KE

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Gfgd420 t1_iy2xn3j wrote

It's all a matter of taste. I think most home cooks and some restaurants use too little pepper but I can understand where you're coming from if you don't love pepper. Where you from if you don't mind me asking?

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GreggAlan t1_iy35emf wrote

Idaho, bred and born here.

Whomever thought up the order of born and bred? That's... entirely the wrong order of operations.

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ShAnkZALLMighty t1_ixyqobe wrote

I totally get where you're coming from & fuck the haters for saying it's easy.

If you add too much unicorn blood it's too thick. Too many orphan tears and it's too watery. Not enough of either and you're just working with a broth...

Personally I just get my aunt to make the gravy as she sold her soul for the recipe back in '98.

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y0shman t1_ixywnut wrote

Cheat way: two jars of gravy with four or five ladles of drippings.

My drippings had a lot of butter in them (3 sticks). Butter injected bird, butter between the breast and skin, and butter on the skin.

My SO's aunt, who I haven't met before, asked me for my recipe for it.

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narky1 t1_ixz4ty2 wrote

Fuck these "its super easy just make a roux on the stove" suggestions.

Just start with a powdered gravy and add the drippings. Super easy, insanely quick, and it tastes delicious.

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nursejackieoface t1_iy128d8 wrote

If you have trouble with lumpy gravy try using granulated flour. It's a nearly fool-proof flour because instead of perfect dust its tiny grains of wheat flour. If you rub it between your finger and thumb it feels like grains of salt. It comes in a cardboard canister like powdered creamer and sugar for coffee.

If your gravy is too greasy try to skim the grease off the drippings so you can use the meat juices without so much grease, then cook the greasy juices till they start to brown up in the pan before adding the flour.

If you need gluten-free gravy use instant gravy mix or cornstarch, but use meat drippings and broth instead of water to give a better flavor.

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GreggAlan t1_iy2w4f3 wrote

Get Wondra flour for making sauces. It's an extra finely milled flour. Some corn starch will also help.

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rigobueno t1_ixyxteo wrote

Is gravy where you draw the line on canned goods? What about pumpkin or green beans or corn or cranberry sauce? Those OK from a can?

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Daddict t1_ixz2gon wrote

Some canned goods are nearly indistinguishable from fresh. Pumpkin is definitely in that class. Green beans are not. Corn is. Cranberry sauce... well, that depends on what you want. I like a fancy fresh cranberry sauce made with walnuts and apple. I know lots of people who like the gelatin that comes in a can. I consider them two different foods entirely though. I know plenty of people who serve both at their dinners.

Gravy is such a critically important part is holiday dinner though, screwing it up can ruin the whole meal.

If you don't know how to make it, definitely learn, but do so well before the day of the dinner. You also have to appreciate how the flavors you add to the turkey affect the drippings and subsequently the gravy. Wrapping a bird in bacon might give it a richer flavor but it makes for awful gravy from the drippings.

There's a lot that can go wrong if you don't know what you're doing, though. So if that's the case, canned gravy can work. It won't be amazing, it won't win any awards, but if the rest of the food is en pointe, it'll perform well.

Still... if you're gonna claim to know how to cook a turkey and not know shit about gravy, then I think you should probably let someone else handle the whole thing.

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GreggAlan t1_iy2w25s wrote

Different vegetables are better canned or frozen.

Green peas, frozen. When canned they turn an odd color, the skins slide off, they're mushy and taste bleah. Frozen they stay bright and when heated just right they retain a bit of crispness.

Green beans, canned. Frozen they do the same taste thing as canned peas and they turn rubbery.

Carrots, canned. When frozen they do the rubber thing like green beans.

Cauliflower and Broccoli, frozen. When canned they're always overcooked, mushy, and taste terrible.

Most restaurants I've eaten at will either use an all frozen mix where the beans and carrots are lousy, or if making their own mix they go for the canned peas and frozen green beans and frozen carrots.

I'd like to see a company do a split vegetable medley with the ones that do best frozen and the ones that do best canned put together. Print on the labels Best Frozen and Best Canned, with a note to look for the other half in the Canned Vegetables or Frozen Foods.

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ButtholeQuiver t1_ixxooll wrote

That's actually a concert t-shirt, Canned Gravy is a death metal band, Canned Pumpkin opened for them in Sacramento last year

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sandm000 t1_ixz5thl wrote

Are the aisles listed where his seats were?

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ohiking t1_ixxlomu wrote

"I WAS JUST IN THAT ISLE AND DIDNT SEE IT"

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Mjolnirsbear t1_ixxwx0w wrote

That happens. I will look up and down the aisle at least twice. But sometime after the third, you can't claim I didn't at least try not to pester you.

At least some of the time it's the store's fault anyways: moving things around for some obscure marketing reason. My local store has moved distilled water at least a half-dozen times, the onions shifting places a couple times a week and entire displays that shift weekly.

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Dracius t1_ixycy90 wrote

It's the things that are in 3 or more places that drive me up the wall.

Sundried tomatoes? With the pasta sauces, the produce, and the deli section.

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Mjolnirsbear t1_ixytum0 wrote

That actually makes sense to me because it's used each of those three ways. If, say, bananas were in the deli and the pasta section, that would make far less sense.

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Dracius t1_iy0dct7 wrote

Sure, if they put the same brands in all three sections.

Hard to compare prices/products when they're each in a different section.

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GreggAlan t1_iy2vh2y wrote

My local store has honey, in two different aisles. Different brands in each location. No idea why. Put all the bleeping honey in the same place!

It has a soft drink aisle but the Jarritos sodas are in the ethnic foods aisle. Do Mexican grocery stores put Coke and Pepsi and Shasta in the "foreign foods" aisle?

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leviwhite9 t1_ixy98rz wrote

"Just heard over the radio it was just restocked! Better hurry!"

0

famylee83 t1_ixxysya wrote

My husband is the manager at a grocery store and they allow them to have things underneath their name on the name tag. It's supposed to be I Love (blank) with whatever work-approved thing that person loves. Anyway, my husband decided to put "Velveeta is on aisle 17" under his name because that is the most asked questions he gets. People get a kick out of it.

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BagFun3507 t1_ixxiq9b wrote

He should put a sign on the front of his shirt as well so all he has to do is look at people in the eyes and look down towards the sign and carry on with his day like a boss.

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YodaP5 t1_ixxunr8 wrote

Canned gravy is a thing?

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ProfessionalMottsman t1_ixxzg8z wrote

That s what I came to say. Sounds extremely lazy and disgusting

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x925 t1_ixykzmv wrote

It's often better than the powdered, but not as good as homemade. Though I bought a cheap off brand jar and it had little more taste than water.

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eleite t1_ixz66bb wrote

Yeah, why not just save even more effort and eat at Cracker Barrel if you are gonna buy canned gravy

0

bub-a-lub t1_ixz0ias wrote

I buy poutine gravy in a can all the time. It’s delicious

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BreathOfFreshWater t1_ixxo2xa wrote

I'd see this, silently nod in approval to myself and shuffle off to the right isles.

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shelbyrobinson t1_ixzpsix wrote

LOL and reminds me of a day trip into Seattle. Filling up my car, went to pay and saw bullet holes in the pay booth. Clerk had a sign on window; Don't know when this happened. No-one was hurt. I wasn't on duty. Have a nice day.

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DanTheTerrible t1_ixybzjk wrote

Saves me the embarrassment of asking where something is only to find I'm standing next to it. Dude is a champ.

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bub-a-lub t1_ixz0uro wrote

If it makes you feel better you’re not alone in the “standing right in front of it.” Once had a guy ask where the tequila was after he walked down the tequila wall. People come to the register to ask where dog treats are and the whole wall behind them is treats.

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Axtdool t1_ixy5hy4 wrote

Quick question, why aren't they in a 'canned goods' section. And why would people know the aisle numbering system?

Aren't the aisle's labeled with what is in them?

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NeedsItRough t1_ixyj5ks wrote

Once you've been going to the grocery store for a while you can get a feel for where things should be generally.

I'm home in bed but I know canned pumpkin is probably in the baking aisle, and canned gravy is in the aisle with the mashed potatoes and soups.

But people in a rush don't want to take the time to look so they see an employee and can ask because they'll almost definitely know.

The aisle system is numbered with signs, and the numbers go in sequential order so saying "aisle 5" is just as easy as looking for the signs and following up or down until you get to 5.

The signs have generic labels like "soup" or "canned vegetables" but surprisingly, canned pumpkin is usually in the baking aisle, and it wouldn't be in the canned vegetables aisle so that sign wouldn't help.

The baking aisle sign also doesn't list canned pumpkin because that's very specific. It might say "pie filling" but even that's a stretch, it's more likely to say "flour" "sugar" "baking supplies" and if the person who doesn't normally cook is out looking for an ingredient while the person who does usually cook is at home prepping Thanksgiving dinner they might even think to look there.

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FrankHightower t1_ixyvwwq wrote

I've been eternally spoiled by growing up with a grocery store that had a "toiletries" aisle; that's my "feel" for where those things should be. Once I moved away, the idea that I may need to go to the other side of the store go from the toilet paper to the toothpaste seemed like madness to me. Still does.

^(For anyone as confused as I was, most grocery stores keep toilet paper in the "party" section, apparently the logic being it's smaller paper towels/napkins; and toothpaste in the "pharmacy" section, apparently the logic being if you want toothpaste, you must have tooth pain, so it goes by the pain killers the gum-disease vitamins.)

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Benblishem t1_ixzb2ht wrote

I've never seen a supermarket that did not have numbers on it's aisles. A long, long time ago, some didn't have signs saying what was in a particular aisle, but even then, they had numbers.

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Axtdool t1_ixzb67b wrote

See, i've yet to see a supermarket with numbered aisle's.

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Benblishem t1_ixzciwn wrote

I think it's possible that you are underscoring the theme in this thread of people not observing written communication in stores. I'll bet you a can of pumpkin pie filling that if you look next time you go, you'll see numbers on the aisles.

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Axtdool t1_ixzeqcd wrote

You'll loose that bet unless they remodeled the supermarkets around here this weekend.

And that's not even considering the fact the ones closest to me have no signs on their aisles at all.

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GreggAlan t1_iy2wu77 wrote

The local big store here has signs hanging over each aisle with six types of items each one contains. They should have hung up 8, or 10 on them.

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Darian_Wulfbane t1_ixyck5t wrote

Gotta be honest, as a grocery store worker Thanksgiving is one of the slowest days of the year. I'd gladly walk a customer to what they're looking for just for the opportunity to do something semi-productive

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Rasheverak t1_ixygq2e wrote

My store was packed that day and we had loads.

By the time I left, we were sold out of heavy whipping cream.

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arslashjason t1_ixypvcl wrote

I bought my heavy cream a week early because every year I wait until last minute it's sold out! I was very proud of myself 😅

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Rasheverak t1_ixz6ao1 wrote

I'm curious, what do most folks make with it during thanksgiving? Reddi whip was cheaper, so I don't think it's a condiment.

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arslashjason t1_ixz6liq wrote

Makes any creamy Thanksgiving side more decadent!

I need it for my cornbread pudding recipe. Half and half just isn't the same.

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irishchug t1_ixzcjhj wrote

Heavy whipping cream (or just 'heavy cream') is just cream, not whipped, it is in a carton. It can be whipped.

It is a common ingredient in many things. Mashed potatoes, creamed corn, any creamy soups, many desserts.

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lclassyfun t1_ixyygtl wrote

That’s fucking great.

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OskarTheRed t1_ixz03f6 wrote

I thought "gravy and pumpkin in a wine store??!!"

But then I remembered that not every country have all their wine and liquor in specialised monopoly stores, even though they should

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n3mz1 t1_ixzb62a wrote

This is a vendor pissed off answering "sorry i don't work here" and people asking anyways.

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jester1983 t1_ixzrpra wrote

Guess I'm the only person in the world who likes beef gravy on their potatoes for Thanksgiving...

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hiirogen t1_iy05j3f wrote

I give him props for spelling "aisle" correctly, most people spell it "isle" like an island.

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docdidactic t1_ixy0pb6 wrote

While standing next to the wine. Efficient

1

guestacles t1_ixyie0s wrote

Some soju would be nice too

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darkknightbbq t1_ixylgjv wrote

Damn 4.99 for soju? Where is this?

1

cjdtech t1_ixymyzt wrote

My guy is a wine rep working on Thanksgiving. He has better places to be.

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dbpic1 t1_ixyp76w wrote

I hope he owns the place

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dragonchaser2685 t1_ixyps5w wrote

This guy needs to transfer to my local store immediately

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Benblishem t1_ixzbmiy wrote

Walk into his store with a "Help Wanted" flyer taped to your back.

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FizzyBeverage t1_ixysjl7 wrote

I know this guy’s personality without even speaking to him or seeing his face.

1

vianiznice t1_ixyu9ru wrote

Canned foods.

Looks like the family that needs instructions.

1

CFD330 t1_ixyunre wrote

But where are the French fried onions?

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GreggAlan t1_iy2x19c wrote

Sounds like you are about to commit a Class 3 Campbells Soup Green Bean Casserole. Have you no shame? ;)

1

DadGameTime t1_ixyv2v4 wrote

Canned gravy, that sounds disgusting. Probably keep it next to the…. This place has Everything! Canned Bread!

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gigakain t1_ixz4kkb wrote

Who the hell eats Canned Gravy? O_o

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bartscrc t1_ixz629c wrote

Matt Patricia?

1

GABENS_HAIRY_CUNT t1_ixz86bn wrote

Whoever faced and straightened up those bottles and thought yeah this looks good needs to be placed in an asylum.

1

RaspberryV t1_ixz8k69 wrote

People will STILL come up to him and ask. Worked retail for few years, people do not read ANYTHING. We had comprehensive product info WITH pictures right above said product, and people STILL go to the other side of the store to ask.

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Cheapassdad t1_ixz947s wrote

Move that stuff to the front of the store ffs. Marketing 101.

1

Benblishem t1_ixzbzmv wrote

Supermarkets, and many other stores as well, want you to walk all over. That is one of the reasons they re-arrange stuff from time-to-time.

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12GaugeMage21 t1_ixz9gao wrote

As a 40 year old man I respect Zero Fuck Efficiency

1

darthenron t1_ixz9u2t wrote

Some stores that allow you to order pickup now list the aisle and area the item is at.

Very helpful to find things while walking around.

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pvouaux1 t1_ixzcpdr wrote

He doesn’t work at the store. He’s the alcohol vendor.

1

ChromeXBoy t1_ixzedsp wrote

Who in the world of octarians eats canned gravy? That sounds more disgusting than canned cranberry sauce.

1

ambushbugger t1_ixzi2uu wrote

People buy gravy in a can? Is it ok or totally disgusting and only for those who dont know how to make gravy?

1

P31Wife t1_ixzyyyb wrote

I love this!

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Shadesmith01 t1_iy024v5 wrote

Ya know.. I'd have to switch to this store being my regular grocery place. Gotta appreciate that sorta lookin out. lol

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ACCCrabtown1 t1_iy038d3 wrote

I had three Giant food employees help me find horseradish and I felt guilty bc they then couldn't help others. It put a huge smile on my face though

1

Feisty_History9395 t1_iy056qv wrote

Lol, I know how this guy feels...I'm a vendor who delivers and merchandises product in grocery stores and ppl ask me where stuff is all the time while I'm working..this guy just got tired of the question s

1

sunjoe33 t1_iy05wta wrote

Sir can you tell me where I can find cranberry sauce please

1

A5kar t1_iy0a52t wrote

And you walked up to alcohol isle to remember why you got in to the store in the first place.

1

Late-Trade-607 t1_iy1qtil wrote

Excuse me, but where's the canned turkey?

1

Pretty_princess1996 t1_iy1tsbi wrote

And working in retail I guarantee someone would still ask him where the those 2 items are 💀

1

BigheadReddit t1_iy1z3kf wrote

They make canned gravy ? Where is this Mecca ?

1

GZUSA t1_iy48agt wrote

Smart&Final, one trip & that's it

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pihap t1_iy1zoic wrote

Moving text is not very readable.

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Jax_36 t1_ixy27am wrote

Modern problems require modern solutions 🤣

0

DeviantInDisguise t1_ixye6g8 wrote

Why the fuck would you need canned gravy? Look, take your turkey pan when it comes out of the oven, and while your bird is resting? Pour the turkey drippings, of which there should be PLENTY if you did it right(You rubbed your bird down with a fuck tonne of softened whipped butter with a decent amount of seasonings, right?), which will have slow-baked out all the water, which will mean that the fats will be nice and thick, and the flavors will be nice and strong. All of those pan drippings? Pour them into a medium sauce pan. Bring the heat up a bit, then start slowly adding flour, about an equal amount to your pan drippings, one bit at a time, mix till the flour smell is gone, add more, til it thickens up nicely. BOOM. You've just made a quick roux gravy. It will be thick, but not too thick, it will be strong, with plenty of salt, seasonings, and rendered turkeyfat flavor, and it will be DAMN good on everything.

Skip the canned shit. Follow what I did up there, and you will have liquid crack on your turkey dinner table. And you will end up putting it on everything.

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