"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 12-02-2008, 09:53 AM   #1
Assistant Cook
 
Join Date: Dec 2008
Location: Florida
Posts: 9
Unhappy with Turkey Gravy

This year I decided to brine my turkey. Turkey was awesome, gravy from it wasn't. The brine consisted of salt, sugar and poulty herbs. My gravy came out too salty. Any ideas on how I could have balanced out the saltiness?

__________________

__________________
Danielle_Eddings is offline   Reply With Quote
Old 12-02-2008, 10:25 AM   #2
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
I brine my turkey every year and make loads of delicious gravy.

The key is to make up a pot of unsalted turkey broth from the giblets and neck and or extra parts.

Separate the fat from the drippings and combine the drippings with the broth. Procede as usual.

You could use unsalted chicken broth, instead, too.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-02-2008, 10:50 AM   #3
Assistant Cook
 
Join Date: Dec 2008
Location: Florida
Posts: 9
Thanks Jennyema! I'll remember that for next year!
__________________
Danielle_Eddings is offline   Reply With Quote
Old 12-02-2008, 10:55 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Also, it helps if you rinse the brine off the turkey and dry it off before roasting.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-02-2008, 12:54 PM   #5
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
When it get close to the holidays and our store has turkey wings and drumsticks for sell separate, I always stock up, Then I put all in a stock pot with garlic, celery, carrots, onions a bay leaf - S&P and let it simmer and when it reduces you have a rich stock for gravy. Strain the veggies. Then put in 2 cup containers in the freezer.

Works out great if all of sudden you have a friend ill or etc. You can cut up fresh veggies and add the broth and a quick soup to deliver.

I do the same with beef bones .

I started doing this after one year my turkey gave up very lil juice for gravy.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 12-02-2008, 03:57 PM   #6
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by jennyema View Post
I brine my turkey every year and make loads of delicious gravy.

The key is to make up a pot of unsalted turkey broth from the giblets and neck and or extra parts.

Separate the fat from the drippings and combine the drippings with the broth. Procede as usual.

You could use unsalted chicken broth, instead, too.
yep, that's what I do. The gravy was delicious this year... Creamy, just the right thickness... yummy
__________________

__________________
Jeff G. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.