I've had the gravy go both ways with brined turkey... usually I find it to be nicely seasoned, but on a couple occasions it was too salty - nothing that a roux and unsalted chicken broth couldn't fix though.
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It depends on the brining solution. If they heavily salt it, the gravy will definitely be to salty. Our drippings based gravy is always good.
The only drawback to brining, is that proper sausage stuffing doesn't cook all the way through, because it's not in the oven long enough.
I’ve seen people season the gravy with a brined turkey which I think is the mistake. You don’t need to add more salt and spices to it, just the juice is fine.
Also one other mistake people do is use the wrong kind of salt for the brine. Table salt should never be used
I brine my turkeys and then cook them on the BBQ. Best I've ever had, drippings are perfect for gravy base without any extra seasoning. I do a quick brown on the neck and giblets and let them stew in the drippings pan as well.
Just here to say it's all about the dark meat. I've never even cooked a turkey
White meat is fine if you know how to cook lol.
Also you can’t just being using any salt to brine obviously
Dry salting turkey is easiest.
I find I don’t get a lot of drippings from a brined bird as the moisture stays inside.
Beyond, as a car forum, is for sure certainly and officially dead.
Beyond is now a "I've got the best, I do it the best, I know it best" braggart's forum.
Still good for entertainment but just in a different way.
I dry brined mine but then I sous vide it as well. It was super moist white meat.