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Gravy and brining
#6047151
11/24/15 03:40 PM
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Joined: Mar 2013
Posts: 5,025
jetdad
OP
THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: Mar 2013
Posts: 5,025 |
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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Re: Gravy and brining
[Re: jetdad]
#6047254
11/24/15 04:38 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
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.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Gravy and brining
[Re: jetdad]
#6047294
11/24/15 04:56 PM
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Joined: Dec 2008
Posts: 22,630
Cast
THF Celebrity
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THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
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.
Cast I have a short attention spa
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Re: Gravy and brining
[Re: jetdad]
#6047968
11/24/15 10:15 PM
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Joined: Mar 2013
Posts: 5,025
jetdad
OP
THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: Mar 2013
Posts: 5,025 |
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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Re: Gravy and brining
[Re: jetdad]
#6055908
11/29/15 04:01 PM
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Joined: Nov 2005
Posts: 1,300
hallfns
Pro Tracker
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Pro Tracker
Joined: Nov 2005
Posts: 1,300 |
I was told to use a raw potato to draw out the salt we will see...
piss.wezel@gmail.com
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