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#6047151 - 11/24/15 09:40 AM Gravy and brining
jetdad Offline
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Registered: 03/02/13
Posts: 1044
Loc: Grayson county
I have found that no matter how much I rinse my turkey after brining that the drippings are very salty. Too salty to make a decent gravy. A lot of salt doesn't bother me but it is overwhelming. Is there a good mix or gravy in a jar that is any good? Ox, I saw where you had a mix. I assume you like it or wouldn't use it. Recommendations please.

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#6047254 - 11/24/15 10:38 AM Re: Gravy and brining [Re: jetdad]
bill oxner Online   content
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Registered: 11/03/09
Posts: 39358
Loc: Katy-Fulshear
That package came with the turkey. You might dilute your drippings to get mitigate some of the salty taste, or use less salt in your brine.
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#6047294 - 11/24/15 10:56 AM Re: Gravy and brining [Re: jetdad]
Cast Offline
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Registered: 12/14/08
Posts: 16343
Loc: North Texas - God's Country
make your stock from the neck and giblets, or get a frozen turkey wing and gizzards to make a really good stock. Add the good stuff like Bill and you just can't go wrong. My stock came out great this year, following the OX methodology.
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#6047968 - 11/24/15 04:15 PM Re: Gravy and brining [Re: jetdad]
jetdad Offline
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Registered: 03/02/13
Posts: 1044
Loc: Grayson county
Yeah, I've tried making stock and using it and I've diluted but it doesn't have as good a flavor. I just like the flavor intensity of the drippings. I may try the less salt method and see if it affects the brining process. Thanks

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#6055908 - 11/29/15 10:01 AM Re: Gravy and brining [Re: jetdad]
hallfns Offline
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Registered: 11/06/05
Posts: 1291
Loc: Carpet One In Granbury...
I was told to use a raw potato to draw out the salt we will see...
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