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    You are in: Home / Community Forums / Cooking Q & A / Gravy with a brined turkey?
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    Gravy with a brined turkey?

    K9 Owned
    Thu Dec 20, 2012 8:27 pm
    Forum Host
    With apologies if this has been asked and answered 50 times. icon_smile.gif

    We cook our turkey in a roasting pan on the grill (not that it will make any difference to the answer) and this year instead of fresh free range I got sucked in to buying a generic frozen turkey from Walmart. Long story...don't ask. I'm a bit concerned that it will lack flavour so thought that I might brine it for a day or two. My next thought was 'darn, it will likely make the gravy way to salty'. The fact is I don't know.

    The question is..can I brine a turkey and use the drippings to make gravy as usual or are there hoops to jump through? TIA for your help.
    Zeldaz
    Thu Dec 20, 2012 8:31 pm
    Food.com Groupie
    I find the drippings to be way too salty, but the meat nicely seasoned. Why not just roast a couple of extra, un-brined legs and wings in advance, then make some gorgeous stock out of them for the base of the gravy?
    duonyte
    Thu Dec 20, 2012 8:37 pm
    Forum Host
    I agree with Zeldaz. A few spoonfuls of the drippings might be ok to add to a gravy, but it really needs to be made separately.
    K9 Owned
    Thu Dec 20, 2012 9:24 pm
    Forum Host
    Thanks ladies. Sounds perfect. icon_smile.gif
    starstuff75
    Thu Dec 20, 2012 9:49 pm
    Newbie "Fry Cook" Poster
    MY BROTHER-IN-LAW BRINES HIS TURKEY AND PUTS IT IN A SMOKER. THE PROBLEM WITH BRINING IS THAT IT ADDS A TON OF SALT! AND MAKES GRAVY EXTREMELY TOO SALTY-I KNOW THERE ARE WAYS TO REMOVE SALT FROM THINGS, BUT HAVEN'T BEEN VERY SUCCESSFUL IN THIS SCENARIO, BUT MAYBE SOMEONE HAS![/u]
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