mrs_cruella wrote:


> 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?

We think it's worth it. My husband tried it 4 or 5 years ago, and now he
is in charge of doing the bird each year. Actually, he won't let me near
it any more.

I didn't think the drippings were excessively salty. I think they made
better gravy than when we didn't brine. I mix my pan drippings with
stock that I cook from the neck, gizzards, and vegetable peels on the
back of the stove. Between that and the drippings I always have about a
gallon of gravy.

Think of the brine as a marinade. You do it with other meats, why not a
turkey?



Dawn