skip to main content

The Kitchen Table

Brined turkey = salty gravy?

17 years ago

We brined our first turkey, and although the meat was to die for moist, the gravy was almost inedibly salty, and so much fat came off the turkey while baking.

I rinsed the turkey very well after brining.

Has this happened to anyone else.

Sort by:Oldest

Comments (9)

bigfoot_liz
17 years ago
we brined our turkey w/ dry white wine, veggies and herbs and 1/2 c salt & 1/2 c sugar plus water for 24 hrs ahead and it was great! we are still talking about how wonderful the gravy came out LOL. DH threw in all the extra veggies and herbs we had into the roasting pan including mini italian red/yellow peppers and cilantro :-0 that made me worried but the gravy was fabulous. we did not baste the turkey except for the butter soaked cheesecloth and there was almost no fat from the roaster. he isn't going to stop talking about this gravy for weeks lol especially since i've had a couple of duds over the yrs and we always have a back-up jar JIC ~ liz
sue36
17 years ago
That didn't happen to me when I brined turkeys. I was going to mention rinsing well, but it sounds like you did that. Hmmm...anyone chance someone added salt to the gravy to "help" you?

One thing you can do with too-salty gravy is to add a bunch of chicken or turkey broth (one box or at least 3 cans) and then thicken it with a roux (melt butter in a pan, add flour and wisk, cooking until the mixture is a nutty brown) and add it to the gravy (now too thin due to the extra broth) to thicken it. I often do this when I want lots of gravy because I like to make pies. (I cooked a 24 pound bird the other day and got 2 meals, 4 sandwiches and 3 pies plus soup out of it).
Related Discussions
Crab Boil in Turkey Brine - How Much?
Q
Comments (14)
Basically you want to use the smallest container possible, however... all I have is a big 5-gallon bucket from Home Depot so I have been using that and it works well. I purchased a turkey with no additives, basting, or injections and labeled as "minimally Processed". I removed all of the giblets, neck, etc. and washed it real good under cool water. I then laid it on the counter for a few minutes while I mixed the brine. I estimated it would take 2 gallons of water to cover my turkey and I was correct. I added 2 cups of kosher salt and 2 cups of sugar to the mix and I stirred it for about 5 minutes to make sure everything was dissolved. I added 3 TBS of Zattarains shrimp and crab boil which is basically oil from thyme, margoram, bay, and several other spices. As I said before, I will double the crab boil next time since I could barely tell it was there during eating it. I then submerged the turkey into the brine mix and put a heavy plate on top of the turkey to help it remain submerged since it has a tendency to float. I then removed one of the shelves from my fridge and put the whole bucket inside to kjeep it below 40Â°. If your fridge is too small you can also just keep ice packs down in the water to keep it cold. exactly 14 hours later you are ready to smoke or roast the turkey. Let me know if you have any questions... I am not an expert but this is what I did after much research and it came out perfectly. Good Luck!
...See More
Do you make good turkey gravy?
Q
Comments (15)
OK Boop I'm going to give you my family recipe I use and my disclaimer and warning, I never measure so I will try to get as close as I can but most of the time I follow the rule of start small and keep adding to taste. If you can get 2 cups of drippings, add 1 to 2 cups of chicken stock. Then add the turkey neck and the turkey butt to the pot. Next add poultry seasoning, sage, salt and pepper to taste. Normally I add a bit of poultry seasoning and sage, let it simmer for awhile and then add more to taste. Next add 3 to 4 boiled eggs cut up, about a tablespoon of butter and let the whole thing simmer on low to slightly medium until it finally starts a good rolling boil. During the cooking process, stir every now and then mostly to make sure that it is not sticking in the pan. When you have a good rolling boil, then add a little water to a cup and slowly add a tablespoon, possibly two, depending on how much gravy you wind up making, of flower and stir in the cup until it is smooth. If you add the flour slowly and stir into the water quickly, it won't be lumpy. Once you have a smooth non lumpy flour misture, pour this mixture into the gravy and again cook slowly until it comes to a boil. At this point then begin adding the additional poultry seasoning, sage and salt and pepper to taste and cook until thickened and that's it! It is really easy peasy and if you feel you have to measure the seasonings start with a teaspoon and keep adding until you get to get just the right taste level. If you get really stressed email me and I will give you my home number and I can walk you through it! Gobble gobble!!
...See More
What do you use to brine your turkeys in - container wise
Q
Comments (10)
I use to brine until I found out about Judy Roger's presalting method. I've been using the presalting method for the last five years or so and for me, I find it superior to brining. And it certainly is much easier. Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe Method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1 Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2 Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3 Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4 Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5 Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6 On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7 Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8 Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9 Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. My NOtes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of presalting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking.
...See More
How can I make brown bits for turkey gravy?
Q
Comments (6)
I've ONLY used a fresh, nat'l turkey for 25+ years (Huntsinger in So. Calif.) and I get tons of brown bits, so I'm confused how this would happen to you. I'm clarifying to you that my turkey NEVER has been injected with the "8-12%" salt solution, etc. as many are but buyers often neglect to see the fine print. My procedure is to Pam my roasting pan and rack, place the washed and cleaned/trimmed turkey on the rack and THEN proceed to season it all over, including the insides, along with a final sprinkling of paprika for color all over. Some of all of this, of course, falls to the bottom of the roasting pan. I then always cook breast-side down for first 45 min. @ 425 F. and then breast side up for the remaining time at 325F., rubbing it with softened butter just once during cooking. I also tilt the unstuffed bird just prior to removing it from the pan for any add'l drippings that were inside. I have TONS of brown bits in the pan + about 1/2" at least of dk. brown drippings. I then separate this, commence with the gravy makings in the same roasting pan and then add in at the right time the cup or two of turkey broth (+ chp'd giblets and neck bits) I cooked earlier with the giblets, neck, wing tips, onion and water that boiled for 1.5 hrs. The color is DARK brown with NO soy sauce or anything else added (sorry, DCarch). Delish.
...See More
iowagirl2006
17 years ago
I was going to ask if you added commercial broth - as they can be REALLY salty.

You can buy low sodium broths - those are best.
magic_arizona
17 years ago
I did a dry Brine but I did not make gravy from the dripping because I heard that it might make the gravy salty. I used packets which is just as well because I don't have that great a track record making gravy.

The turkey was wonderful but the skin was inedible. SALTY! And I rinsed it very good too.

I won't do it again.

IMO there were other things I did different that made the turkey meat so good. I basted with melted butter (never done that before) and cooked the turkey until the internal temp was 170 degrees instead of my usual 185.The turkey was cooked and very moist. Probablythe best one I have ever made (if you don't want to eat the skin).
suzieque
17 years ago
bigfoot liz - could you post how you brined yours? I mean how much wine, veggies, herbs, how much water, etc. Sorry to ask you to be so specific, but I'm not good at estimating! :-)

(And I don't mean to hijack this thread. I brined a turkey breast last weekend and the outside of it was very salty but closer to the bone it was great. I don't care for gravy, so didn't have that problem).

Suzieque
mariend
17 years ago
My granddaughter did the brine thing, don't know what receipe she used, but it sure turned out good. She buttered the skin, and then put some of the brine under the skin during the cooking. For her first experience it was great. I am real proud of her.
kframe19
17 years ago
You didn't by chance brine a turkey that had been injected with a "flavoring" solution, did you?

If you brine one of those injected birds (a LOT of them are, today) you're virtually guaranteed of having salty gravy.
bigfoot_liz
17 years ago
sorry it took me a bit to get the recipe back out. we did not follow measurements exactly (it's a martha stewart recipe from the 2008 holidays mag) but did use 1/2 750mL dry white wine, 2 quartered onions, 2 TBS Bouquet Garni herbs (from Penzeys) 6 bay leaves, 2 TBS peppercorns, 6 peeled crushed garlic cloves all added to 7qts of water heated up to dissolve 1/2c salt & 1/2c sugar. i used one of the ziploc XXL bags added everything to a cleaned turkey and put the ziploc in a cooler w/ a 10 lb bag of ice for 24 hrs w/ an oven thermometer that has a probe and remote sensor to monitor the temp didn't get too warm. our turkey was barely thawed when we started and we brined for 24 hrs, it smelled sooo good i worried the dogs would get into the cooler. dh baked the turkey w/ all the available veggies we had and he of course poured off the fat in a separator. BTW i ate the last of the gravy sunday and it was even tastier after a couple of days! DH is still talking about his gravy lol ~ liz
suzieque
17 years ago
Thanks!!!

Related Stories

PRODUCT PICKS Guest Picks: Talkin' Turkey

By At The Picket Fence

20 kitchen essentials and extras for the star of your Thanksgiving feast

LIFE Show Us Your Thanksgiving Fails

By Mary Jo Bowling

On some holidays you are just thankful when it’s over

HOLIDAYS 10 Tips for a Calm, Heartfelt Thanksgiving

By Laura Gaskill

Go easy on yourself this year and allow some breathing room to enjoy the holiday

HOLIDAYS Your Guide to Stress-Free Thanksgiving Prep

By Laura Gaskill

We break down shopping, cleaning and cooking into manageable bites so you can enjoy yourself on the day

Guest Picks: Kitchen Essentials for a First Thanksgiving

By Liza Hawkins

With the right kitchen tools and servewear, hosting the big holiday meal can be (almost) as easy as pie

KITCHEN DESIGN Kitchen Confidential: 9 Trends to Watch for in 2016

Two top interior designers share their predictions for the coming year

KITCHEN DESIGN World of Design: Global Foodies and Their Kitchens

Join us as 11 food lovers tell us about their kitchens and give us a taste of their culinary heritage

Sponsored

More Discussions

Lettuce and salad greens avoidance?

161

recipe format option

21

Thursday's Daily Quiz

7

I'll show you mine/ysmy - F 8/7/26

18

Spots on my philodendron.

2