I find a place that will sell me turkey parts, such as leg-thighs,
wings, etc. I brown these with onion in the oven and then make a
reduced turkey stock separately from the to be roasted brined bird. This
makes a much better gravy than using the neck and other parts of the
roasted turkey, brined or not. The turkey stock should also be used in a
separate stuffing for flavor.
Happy Thanks.....
Kent

mrs_cruella wrote:
>
> I'm considering brining our Thanksgiving turkey this year (normally a
> 12-15 pound bird). I'm a little leary of trying this for the "big
> day"--but I'm also one of those cooks who tries out new entrees on
> guests!
>
> One of the things that I'm particularly concerned about is the gravy.
> I have heard from some sources that gravy made from the pan dripping
> comes out very salty. Has this been your experience? Is brining
> really worth it? (I cook the dressing in the crockpot, so brining
> wouldn't be an issue there.)
>
> I would welcome any tips, hints, and your favorite brine recipes!
>
> Thanks!
>
> Living in the land of cows.
>
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