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Gravy and brining #6047151 11/24/15 03:40 PM
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jetdad Offline OP
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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.

Re: Gravy and brining [Re: jetdad] #6047254 11/24/15 04:38 PM
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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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Re: Gravy and brining [Re: jetdad] #6047294 11/24/15 04:56 PM
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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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Re: Gravy and brining [Re: jetdad] #6047968 11/24/15 10:15 PM
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jetdad Offline OP
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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

Re: Gravy and brining [Re: jetdad] #6055908 11/29/15 04:01 PM
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I was told to use a raw potato to draw out the salt we will see...


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