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Thread: Turkey gravy - brined bird?

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    Default Turkey gravy - brined bird?

    So stupid question maybe. But can you make gravy from a brined bird?
    Lots of people brine the turkey, and lots of people make gravy. What's the deal?
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Yup.

    All I did was take the turkey juices in a small pot and bring it to a light boil and add a bit of flour/water to thicken it. No spices or anything else and was delicious

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    I'm not a fan of brined birds. Makes it taste artificial.

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    Brined birds using apple juice...
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    I don't cook turkeys because I hate hosting big dinners. but the dinner I was at today made me wonder because the bird was good, but the gravy was almost inedible and the host says no salt was added except what came out of the bird during cooking.
    Rest of the meal was fabulous.

    I feel like a head-to-head with two chickens might be in order to test this out.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Quote Originally Posted by Buster View Post
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    I'm not a fan of brined birds. Makes it taste artificial.
    I like doing it. Maybe it depends on the brine mixture? I only do a dry brine.

    Mine was:
    Salt
    Pepper
    Parsley
    Garlic
    Rosemary
    Zested lemon
    Lemon juice
    Small bit of Olive oil
    Thyme

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    Quote Originally Posted by ExtraSlow View Post
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    I don't cook turkeys because I hate hosting big dinners. but the dinner I was at today made me wonder because the bird was good, but the gravy was almost inedible and the host says no salt was added except what came out of the bird during cooking.
    Rest of the meal was fabulous.

    I feel like a head-to-head with two chickens might be in order to test this out.
    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.

    - - - Updated - - -

    Quote Originally Posted by pheoxs View Post
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    I like doing it. Maybe it depends on the brine mixture? I only do a dry brine.

    Mine was:
    Salt
    Pepper
    Parsley
    Garlic
    Rosemary
    Zested lemon
    Lemon juice
    Small bit of Olive oil
    Thyme
    I've never done a dry brine, but I bet it works a lot better than a wet brine.

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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.

    - - - Updated - - -



    I've never done a dry brine, but I bet it works a lot better than a wet brine.
    Wet brine sounds disgusting tbh .... like why would you want to soak it that long

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    Quote Originally Posted by pheoxs View Post
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    Wet brine sounds disgusting tbh .... like why would you want to soak it that long
    Because a 20 lbs turkey fully cooks in 2 hours, and the normally dry as hell white meat is delisciously moist.

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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.
    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

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    I’m a huge fan of making food from scratch... but fuck gravy.

    Drippings and clubhouse packets all day long. Brined drippings work great. Have some glutards in the family and the clubhouse gluten free is great.

    I have never had a brined turkey not turn out well. Salt maple syrup and poultry herbs in the water in a cooler overnight.
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    guessing who I might be, psychologizing me with your non existent degree.

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    I have tried the brined turkey and also found the drippings (and hence the gravy) to be quite salty.
    I figure that most people overcook their turkey and thus they dry out, so they brine it to make it juicier.
    My MIL used to put her turkey (usually as big as she could find) in at 2am. The white meat was dry asf.
    An average size turkey (around 10kg) will only take 4 to 4½ hours at 325°. The key is to baste baste baste for the beautiful brown skin.
    And I usually baste every 20 minutes once the drippings start flowing; and I add time to the total cook time to account for lost heat.

    Gravy? Toss that Bisto in the garbage! Proper gravy is made from pan drippings and a roux made from the fat from the drippings.

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    I'd rather eat a plate of salt than a plate of turkey. Fuck turkeys, they suck!
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    Many have been scarred by overcooked food. I remember the days when I hated pork chops growing up.
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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.
    You're just doing it wrong if the white meat on your roasted bird is all dried out, my wife has been doing turkeys for 30 years now dry meat has never been a problem.
    Will fuck off, again.

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    Quote Originally Posted by speedog View Post
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    You're just doing it wrong if the white meat on your roasted bird is all dried out, my wife has been doing turkeys for 30 years now dry meat has never been a problem.
    Oh, I know how to make a normal roast moist, but it takes far less effort to brine it. Also I use half the electricity needed.

    A brined turkey is an efficient turkey.

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    Quote Originally Posted by Tik-Tok View Post
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    Oh, I know how to make a normal roast moist, but it takes far less effort to brine it. Also I use half the electricity needed.

    A brined turkey is an efficient turkey.
    Your worrying about electricity when making a bird? That's about the last thing we worry about when roasting a turkey.
    Will fuck off, again.

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    No, I'm just making excuses for being lazy and not wanting to baste every 1/2 hour.

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    Quote Originally Posted by ianmcc View Post
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    I have tried the brined turkey and also found the drippings (and hence the gravy) to be quite salty.
    I figure that most people overcook their turkey and thus they dry out, so they brine it to make it juicier.
    My MIL used to put her turkey (usually as big as she could find) in at 2am. The white meat was dry asf.
    An average size turkey (around 10kg) will only take 4 to 4½ hours at 325°. The key is to baste baste baste for the beautiful brown skin.
    And I usually baste every 20 minutes once the drippings start flowing; and I add time to the total cook time to account for lost heat.

    Gravy? Toss that Bisto in the garbage! Proper gravy is made from pan drippings and a roux made from the fat from the drippings.
    This man knows his stuff although I had to look up what roux was and then discovered it was just a fancy schmancy word for a very simple thing. We've apparently making roux for years and didn't know it, now we can ultra impress the guests while name dropping our Les Aun's stuff at the same time.
    Will fuck off, again.

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    So, summary is that proper turkey gravy is too salty from a brined bird? Anyone disagree? If I was making a turkey, I'd for sure make "real" gravy because that's what I prefer.

    I don't know enough to say if I prefer the meat from a brined turkey. But I like "regular" turkey just fine.
    Last edited by ExtraSlow; 10-14-2019 at 11:32 AM.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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