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Thread: Turkey gravy - brined bird?

  1. #21
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    Quote Originally Posted by ExtraSlow View Post
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    So, summary is that property turkey gravy is too salty from a brined bird? Anyone disagree?
    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.

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    Quote Originally Posted by Strider View Post
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    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.
    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
    Nolan

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    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.
    I can eat more hot wings than you.

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    Quote Originally Posted by Tik-Tok View Post
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    Because a 20 lbs turkey fully cooks in 2 hours, and the normally dry as hell white meat is delisciously moist.
    Wait, I missed this. How does brining the turkey change how fast it cooks?
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    Quote Originally Posted by ExtraSlow View Post
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    Wait, I missed this. How does brining the turkey change how fast it cooks?
    The moisture content helps it cook faster. My first brined turkey was VERY over cooked because I refused to believe it was done in 2 hours, and let it keep cooking for another 1/2 hour. Big mistake.

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    Quote Originally Posted by pheoxs View Post
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    Idk I cooked my 17lb one in 4hr15 min and it was delicious and still tender. Also I just don't have a pot large enough to hold it submerged anyways
    Its called a 5 gallon bucket

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    Just here to say it's all about the dark meat. I've never even cooked a turkey
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    White meat is fine if you know how to cook lol.
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    Quote Originally Posted by dirtsniffer View Post
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    Just here to say it's all about the dark meat. I've never even cooked a turkey
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    Quote Originally Posted by ExtraSlow View Post
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    I like black girls too. Oh wait, wrong thread.
    But do black girls like white meat?

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    Quote Originally Posted by jwslam View Post
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    But do black girls like white meat?
    Depends how much gravy you able to to provide.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
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    Quote Originally Posted by P_D View Post
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    Its called a 5 gallon bucket
    Obviously tastes best if a YETI bucket is used.

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    Also you can’t just being using any salt to brine obviously
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
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    Dry salting turkey is easiest.

    I find I don’t get a lot of drippings from a brined bird as the moisture stays inside.

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    Quote Originally Posted by Buster View Post
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    Turkey kinda sucks. I'm pretty sure its only popular because it can feed a mass of people cheaply. Otherwise it's a bland featureless protein.
    Frozen turkeys are guaranteed to be awful. I always buy fresh ones. At least twice as expensive versus frozen.

    There are heritage turkeys available that have great flavour. These are quite pricey but excellent.

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    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.

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    Quote Originally Posted by speedog View Post
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    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.
    Generally speaking, thats kind of normal car culture. It's the entire point of racing after all.

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    I dry brined mine but then I sous vide it as well. It was super moist white meat.

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