I use a brine that is not overly salty- and the gravy made from the drippings is spectacular. Same h

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An old thread on brining says that you can't make gravy from a brined turkey. Say it isn't so! Those of you who've been around these boards awhile may remember that when Hammster was here, he was The Turkey Expert--I think I made 9 turkeys one year, with Mike "Hammster" helping me learn all the ins & outs. (Let me tell you, I've got turkey DOWN.) But brining never came up. I've gotten into the habit of making my Thanksgiving turkey on Wednesday, having given up the Norman Rockwell portable island myth that the gorgeous bird will be easy to carve without making a huge mess, & it's great: moist meat to begin with, refrigerated portable island overnight in homemade stock that's been cooking all day, reheated gently on Thanksgiving portable island & laid out on my Williams-Sonoma turkey platter (a Black Friday score back from when I bothered with malls on Black Friday), & served with gravy also made Wednesday, when I'm wearing a crappy tee shirt & jeans & don't care if anything splatters on my clothes. So I was all set to brine my very first bird next week, & was surprised to find that I might not be able to make gravy from the drippings. True? If so, then what do you gravy-lovers do: make two turkeys? Although portable island I was willing to take advantage of the Williams-Sonoma sale on brining mixtures (basically portable island like a foodie training bra for a newbie portable island briner, portable island but I just didn't want to mess with making this from scratch), I draw the line at buying portable island their gravy starter. Also, what's the latest word on using a 5-gallon bucket? Lots of people use them with no worries; others (yes, I've searched old threads) share my concern portable island about food safety with a Home Depot bucket (I can try to get a frosting bucket from the Kroger bakery instead; no guarantee I can nab one). I know I can line the bucket, though the Ziplock XL bags have the grippers at the wrong side for easily lining a bucket--plain kitchen trash bags would work (as long as they don't have some godawful lemon scent or something). Never having brined before, I'm trying to think through all the details so the next week will run smoothly with a great meal at the end. Thanks!
If you're afraid of butter, portable island use cream. ~~ Julia Child As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan
I think pre-salting has taken the place of brining. For me both methods use way too much salt. You can make gravy from a brined bird. That's how I did it the first time using this recipe ... http://www.epicurious.com/recipes/fo...m-Gravy-102478 I've found that the traditional roasting method works the best for me. A little butter, some herbs, citrus and I'm good to go.
I use a brine that is not overly salty- and the gravy made from the drippings is spectacular. I would imagine with a more salty brine, the possibility is there that it would be too salty for gravy. This Cider-Brined-and-Glazed turkey is the recipe I follow.
Merry: I don't think he knows about second breakfast, Pip. Pippin: What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? portable island He knows about them, doesn't he? I'm food bloggin' almost daily at Tummy Treasure !
I use a brine that is not overly salty- and the gravy made from the drippings is spectacular. Same here. I also do a cider brine with less salt, but different approach from the recipe above. We use some citrus too and before roasting, we rub the turkey with Penzey's Bicentennial Rub. I have never added any seasoning to the gravy and it is the best. And I'm not even a big gravy person. I need to remember to freeze some for when we fry a turkey later. That's the one thing about a fried turkey -- there's no gravy.
I've been brining, either wet or dry, for years and I've never had a problem making gravy from turkey drippings. I rinse the t