🔕 🔔

My Basket ()

All questions

Turkey brining Catch 22

This may already have been discussed, but...I'll probably essentially do the NY Times Dry Brine again this year (tweaking the herbs a bit.) http://www.nytimes.com... It works well, requires no turkey gymnastics (hot turkey flipping is not my event) and keeps things simple; frankly, I'd much rather be fussing with the sides. There's one catch: whenever I brine - wet or dry - the pan drippings make a very salty gravy. Using turkey stock made w/no salt doesn't totally offset this. I've thought of cooking a small peeled potato in the simmering gravy to draw out some salt (I figure any residual starch will just help thicken it.) Crazy idea? Any other strategies that have worked for you?

amysarah is a trusted home cook.

asked over 5 years ago
3 answers 2525 views
B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added over 5 years ago

My best solution has been to make gravy using a stock (and drippings!!) from turkey wings, a day or two before The Big Day. I don't salt it, but add the best yummy bits from the brined turkey pan drippings at the end for seasoning and more flavor. My recipe is called Make Ahead Turkey Gravy, posted here. This year, I'm going to roast the back of my spatchcocked turkey separately, two or three days before (in the evening), save the drippings and make stock from it, etc. -- while making and then cleaning up after dinner on Tuesday evening, most likely -- and not even bother with the wings. I'm so interested in the potato strategy, however!! ;o)

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2

amysarah is a trusted home cook.

added over 5 years ago

Sounds like a great solution. I've tried to dilute the salty drippings (w/no-salt stock) before, but never really thought of roasting unbrined wings/legs separately to avoid the issue altogether. Also, I love the idea of doing it all ahead; I always find scrambling around making gravy, while juggling pans of sides in/out of the oven, after evacuating the bird, stressful. (Intrigued by the prosciutto addition too - am a firm believer in the magic of pork products in almost anything, short of chocolate cake. And here the flavor really makes sense - e.g., stuffing with sausage.) Thanks!

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added over 5 years ago

If you brine your turkey, the resulting juices will be salty and I don't think it's worth trying to save it. Just buy some turkey parts , and also you will have the gizzards and liver that came with the turkey. Simmer them on the stove and use the stock and liver to make gravy. Be sure and let the simmer reduce quite a bit for a good reduction. It will make delicious gravy.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.