This may have been tangentially covered in previous threads, but I wanted to ask this very focused question now that countdown to T-giving is here.
I've decided that I'd like to brine and oven roast--no deep fry experiment this year. I'll either be getting a fresh turkey from my local Nob Hill Foods or a Diestel turkey (oy! another decision), around 18 lbs. However, I'm ONLY willing to brine if I can also use the pan drippings for a gravy base (this is NON-NEGOTIABLE, so not interested in alternatives thank you).
So, I'm wondering if others have achieved this goal and how exactly you did it. Seems logical to reduce salt concentration of a regular recipe, but I was afraid that brining would be compromised then. If you can include a link or refer me to a detailed resource, I (and my whole family) will be most grateful! Thank you and I wish everyone a wonderful holiday w/ undoubtedly good food!
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