Gravy and brining

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.

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.

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.

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

I was told to use a raw potato to draw out the salt we will see...