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?

Yes. The "purge" from a brined turkey is saltier than I like to use
for a gravy. I make mine from parts bought separately and/or trimmings
from other birds.

> Is brining really worth it? (I cook the dressing in the crockpot,
so brining
> wouldn't be an issue there.)

Yes, I think it is. The birds are more moist, more tender, more
forgiving of temperature variation in the oven and they cook a tad
more quickly.

> I would welcome any tips, hints, and your favorite brine recipes!

1 gallon of water
1 cup of salt
1/4 cup sugar (optional)
seasonings, your usual

Figure 24 hours for every 6 to 8 pounds of bird.

Cook as usual. I've been cooking them recently in a convection oven no
hotter than 225F to 160F in the thigh and let them rest for 20 minutes
or so before carving.

Pastorio