In the Igor’s turkey cooking theory post, Bryan made a comment that was truly educational. In spite of the fact that he handicaps himself by using a Mac, his technical skills are so finely honed that none of the rest of us can do anything more than compete for second place. I just had to share this comment about how gravy got its name. It helps to read the post and all the comments to get some context. You have to admit we are out of our league, Eric. Here is the comment in all its glory.
I see you’ve covered the temperature and pressure differential’s, but you’ve left out the most critical: gravitational differential! Immediately upon removal from the oven, the turkey, while still in it’s pressure differential sack, and before the temperature differential returns, should be inverted 180º (as in orientation, not temperature), for several minutes while cooling, to overcome the gravitational forces on the moisture that existed while cooking. Any moisture that remains in the pressure differential sack, after the aforementioned gravitational differential reversal, becomes gravy. (NOW you know why they call it gravy.)