Like Linda I always made gravy from a brined turkey. Also with a presalted turkey. If you haven't tried pre-salting you might want to try that instead of brining. I was a big fan of brining until I was introduced to presalting. Better and much easier than dealing with a big pail of water. 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. Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium. . 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 pre-salting 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.

DC, you don't get a "salty tasting bird". You get a seasoned bird. You aren't getting a salty taste. dcarch got it. I didn't mean your bird will be TOO salty, just that it won't have anything else going on except the salt. Other than a saltier bird or piece of meat, what can you possibly get if you add salt? One might call it "seasoning" but salt is salt. You'll get the flavor of whatever you add. So if you smoke the salt for example, you'll get a slightly smoky taste. And if you include some chili powder, you'll get a bit of kick. It's impossible to rub salt on ribs or chicken or steak and not have it penetrate - that's the entire point of doing it, no matter what you call it. The flavors are completely different if you only use salt as opposed to other ingredients. I brine or use dry rubs for pretty much every meat and it all depends on what outcome you want. In this case and in fact in most cases, I WANT the other flavors in the meat, or I wouldn't add them. If you marinate a piece of steak or turkey in a combination of soy sauce, wine, honey, ginger, anise, and garlic, you'll get all those flavors even when you grill the food. But if you just rub with salt, and we do that often enough, you'll only have that. That's OK if it's all you want, but I kind of like things that are more fun. Just got done making the brine for this turkey BTW - apple cider, salt, honey, orange peel, cinnamon, cloves, bay leaves, peppercorns, fresh rosemary and thyme from the garden. We're having Korean guests and they're used to slightly sweet/salty flavors with meats, so it should be fine.

I switched to Judy Rogers' Pre-salting method about two years ago. I think that the end result is better and so much easier to deal with. I roast using Barbara Kafka's high heat method (500F). 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. 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. 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. Home Cookin Chapter: Recipes From Thibeault's Table Simple Roast Turkey - High Heat Method ====================================== Source:Barbara Kafka Roasting A Simple Art Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn't too heavy for me to handle. It usually gives lots of good leftovers and is generally available. There are certain things to think of to ensure success before beginning: Remove the giblet bag from the interior of the bird. Remove the wing tips. Put everything except the livers into a pot and start Basic Fowl Giblet Gravy. By the time the bird is roasted, the gravy will be done. Use the liver in the dressing/stuffing or store in the freezer, covered with milk. Make sure there is a pan big enough for the turkey without it's touching the sides of the pan. Do not truss. Consider whether the bird should be stuffed or the stuffing served as dressing baked separately. If stuffing, think in terms of twelve cups of stuffing for a 15 pound bird, which will allow the big cavity to be stuffed and some more stuffing to be crammed under the skin flap at the neck. I seldom stuff because there are real food safety questions about the bird and its stuffing sitting out at room temperature. The oven must be very clean before roasting, or cooking at this high temperature will cause unpleasant smoke. In any case, there will be some smoke, so turn on the fan or open a window. Don't put the oven rack too high or the skin on the breast will get over cooked. For a twenty-pound turkey, the rack should be in the lowest position. Always put the turkey in legs first - dark meat takes longer to cook and the rear of the oven is the hottest area. If the top skin seems to be getting too dark, slip a doubled piece of aluminum foil on top of it. Don't move the turkey. Use an oven mitt to protect hands and forearms. Remove the foil with the same oven mitt ten minutes before the turkey comes out. Large turkeys are most easily removed from the pan by holding them with two pot holders, which will need to be washed. After the meal, get out a large stockpot to boil up the carcass and leftover bones for turkey soup and stock. 15 pound turkey, thawed, if necessary and at room temperature, wing tips removed, reserving giblets and neck for gravy, liver for stuffing. Fresh ground black pepper to taste 1 cup water or basic turkey/chicken stock Place oven rack on second level from bottom of oven. Heat oven to 500°F. Rinse the turkey inside and out. Pat dry. Sprinkle the outside with pepper. If stuffing, stuff cavity and crop, securing openings with long metal skewers. Lace them. Do not truss. Put turkey in an 18 X 13 X2 inch roasting pan, breast side up. Put in oven legs first. Roast until the leg joint near the backbone wiggles easily, about 2 hours. After 20 minutes, move the turkey around with a wooden spatula to keep from sticking. Remove the turkey to a large platter. Let sit 20 minutes before carving. Pour off grease from roasting pan and put pan on top of the stove. Add water or stock. Bring to a boil while scraping bottom of pan vigorously with a wooden spoon, loosening all the crisp bits in the bottom of the pan. These add intensity to the gravy. Let reduce by half. Serve on the side in a sauceboat or add to giblet gravy. 9 pounds stuffed 1 hour 45 minutes unstuffed 1 hour 15 minutes 12 pounds stuffed 1 hour 50 minutes unstuffed 1 hour 20 minutes 15 pounds stuffed 2 hours 30 minutes unstuffed 2 hours 20 pounds stuffed 3 hours 30 minutes unstuffed 3 hours

Turkey necks are my standard for making homemade stock. I just simmer, no pre-roasting. Sadly, last year the major commercial poultry processor stopped offering retail packages of turkey necks. Apparently the pet food mfgs pay more so it all goes to them now. I was stumped until I realized an artisanal turkey producer probably offered them. It's two counties over, but we visit that area every few months anyway. So I stop in and pick up 5 or 6 bags of frozen necks to bring home. Lots of natural gelatin so the stock gels. Makes a killer demi-glace, too.