Does brining a fresh turkey make the drippings too salty for use in making gravy?

Question

I've never brined a turkey, and need help deciding whether to brine or not to brine.

Answer 1

This question was answered in my newspaper today. It said that the drippings could be salty--so not to add any to the gravy without tasting it first. The bird itself would not be salty--only the drippings. Makes sense! It looks like this is the year for 'brining' Hope it works out well for you. Happy Thanksgiving.

Answer 2

You do not save the brine you used to brine it, it gets tossed out because it would be too salty. But you still cook the turkey as usual after brining. So the dripping from the roasting pan can be used for gravy. Stuffing the turkey can have problems with salmonella, so dressing is recommended. Not because of the brining, but just because stuffing can slow the cooking of the turkey, causing the bacteria inside the turkey to grow, and possibly sickening your family. On the Food Network show on Thanksgiving this week (which is on their website, and may repeat) they showed a stuffing that is used to flavor the turkey, but is also thrown out after cooking. It was Giada De Laurentis' recipe. Giada cut an orange, a lemon, and had sprigs of fresh thyme, sage, and rosemary just put inside, haphazardly, then cooked with the turkey. I'm going to try that one myself this year. Have fun with it, don't stress out over perfection, or being a slave to unchanging tradition.

Answer 3

I've tried this and it wasn't too salty at all; delicious!

Cranberry Turkey Brine

What better to brine a turkey in than cranberry?
INGREDIENTS:

* 2 quarts cranberry juice
* 1 quart water
* 1 cup kosher salt
* 1/2 cup apple juice
* 1/2 cup orange juice
* 12 cloves garlic, unpeeled and lightly smashed
* 4 springs fresh thyme
* 4 sprigs fresh rosemary
* 6-8 bay leaves

PREPARATION:
Combine ingredients and place in a large pot. Add turkey to pot, making sure that brine covers turkey. If not, add more water to mixture.

To properly brine a turkey you need to start the night before you plan to cook. You will need 10 to 12 hours (or more), a container large enough to hold your turkey and enough brine to cover it. You'll also need salt, water, seasonings, and enough room to refrigerate it.

Answer 4

Martha Stewart says no. She did one on her show the other day and she says what is does is make the turkey moister. You do need to rinse the turkey after removing it from the brine.

Answer 5

nope go look at romancing the bird on food tv

Answer 6

No, it doesn't make it too salty, if you use kosher or sea salt.