We usually brine the turkey and that's what we'll be doing this year. We've always had one guest who needs to be low salt and I've been concerned the gravy would be too salty.
So I've gotten turkey wings and other parts and roasted them the night before and made gravy from that.
This year, we don't need to be worried about our low-salt family member. So can I make the gravy from the brined bird drippings? Think I've seen people say that's fine.
Also, can we use the carcass for stock? Think that should be fine but am wondering.
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