Gravy form a brined turkey?

I use juices from a brined gravy every year as well, turns out great. I make a basic gravy from unsalted (homemade) broth and then add the pan drippings at the end. If it turns out too salty you can add a bit of cream to take the bite off (and make it super delicious). The trick with this method is to make the base batch extra thick, so when you add the juices you don't wind up with runny gravy.

I am doing the wet brine. Soaking the whole bird in 1 cup of salt and a gal of veg stock. Should I have a back up gravy? How do I make it from scratch? Thanks!

You know, I'd made gravy every year from a dry-brined turkey (the Russ Parsons Judy Bird recipe on Food52) and haven't run into that problem ever, but I have occasionally heard others say it was an issue. I think the key is having enough unsalted broth and flour/Wondra to stretch the gravy (and the salt) further. And who doesn't want more gravy?