|Food for thought: |
If the pan drippings are too salty,
wouldn't the turkey be too salty too?
Now, back to making gravy from the brined turkey drippings. Here's a few tips that might help:
- Carefully follow the brining recipe, so as not to add any additional salt. And be absolutely sure to keep that turkey cold while brining (there was a host who sent her guests to the hospital this year because she didn't keep the turkey cold enough while brining. Yikes! Maybe she just wanted out of making Thanksgiving next year.)
- Rinse off the bird, inside and out, before roasting. There should be no visible sign of the salt from brining.
- Use a homemade no-sodium broth (using the neck and giblets, simmering for quite some time to get a more concentrated flavor) or a low-sodium one like Swanson's Natural Goodness or Trader Joe's Low Sodium Organic Free Range Chicken Broth for the gravy.