On Wed, 19 Nov 2008 02:36:36 -0700, Christine Dabney
> wrote:
<snip>
>And no, all the salt does not stay in the wet brine. There are a lot
>of reports that you can not make gravy well with a brined bird, cause
>of the saltiness..

Hi Christine,

I brine, and rinse the bird thoroughly---VERY thoroughly---inside and
out, letting it drain after each rinse. Roast. Use drippings for
gravy. I don't need to salt the gravy...but it's not overly salty.

Some people may not have been successful with gravy from a brined
bird. But at least one person has been... :-)

Best -- Terry