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Brined turkey -- using the drippings for gravy and the carcass for soup. Too salty or not?

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.

Edit -- I see I accidentally posted this twice. Not sure how I did that. (Can moderators delete?) Sorry for any extra bother.

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  1. yes to both questions. if you rinse the turkey carefully after it comes out the brine, you will not have a problem with extra salt or saltiness. We have been brining our turkeys for many years now with no problems of this sort..

    1. I dont like using the brined turkey drippings for gravy-too salty for my taste plus I don't like the citrus flavor it takes on from the brine itself. However I always make stock afterwards and that comes out great. Don't think the carcass itself absorbs that much of the brine. I also don't use the skin so I think that helps too.

      4 Replies
      1. re: foodieX2

        citrus? I guess we limit ourselves to a simple salt and water brine, so brine flavorings are not a factor. Again, if the bird is washed, and actually dried with paper towels as we do, before the bird goes in theoven, I cant imagine a major flavoring input into gravy or broth afterwards.

        1. re: jen kalb

          Dont knock till you try it. The brine I make is fabulous I just don't like how the gravy comes out- it too salty *for my taste* even after being rinsed/dried. Plus I like a more tradtional gravy on such a flavorfull bird.

          This is what I usually put in my brine but honestly it depend on whats available at the time. Sometimes I substitutle apples for the citrus.

          kosher salt
          dark brown sugar
          peppercorns-assorted
          rosemary
          bay leaves
          thyme
          sage
          garlic
          oranges/clementines/tangerines

          1. re: foodieX2

            for me a traditional gravy uses the drippings (:>)) along with broth and other things, like maybe some madeira or mushrooms..
            we get plenty of flavor in the bird and gravy their by putting chopped up sauteed onion/carrot/celery with plenty of herbs in the cavity, ditto veg below the rack in the pan and the butter, white wine and fresh rosemary salt and pepper that are rubbed all over and used in the baste.

            The idea of making a gravy that is seasoned differently from the turkey as a whole is interesting

            1. re: foodieX2

              My brine has lots of ginger, I also add a few oranges, apples and use and replace about 50% of the water with apple cider.... I use the whole thing for stock and gravy - tastes great.

              •6 quarts water
              •2 large onions, quartered
              •1 cup coarse salt
              •1 cup chopped fresh ginger
              •3/4 cup (packed) golden brown sugar
              •4 large bay leaves
              •4 whole star anise
              •12 whole black peppercorns, crushed

        2. Can't comment on the drippings for gravy as we smoke our turkey so I never have drippings to use. As for the carcass for stock, it's fine and there is no reason to do anything other than toss the carcass in the stockpot as usual.

          1. I've used a brine for years and always use the drippings with no problems. I use no salt added butter for the roux and go forward from there.

            Edited to add, that as Jen Kalb already stated, I quick rinse the bird after removing it from the brine.

            1. We also brine and smoke our turkey so no drippings to be had. Like you, I buy turkey parts in advance, roast them, and then make stock for the gravy. The one advantage is that I can make the gravy base ahead of time. Any juices from the turkey as it is carved are added to the gravy during its final moments on the stove.

              1 Reply
              1. re: smtucker

                Being Canadian we have already had our Thanksgiving. Once again the brined turkey was a spectacular success....moist and cooked very quickly. I made gravy out of the drippings without rinsing and it was delicious. I only use brown sugar and kosher salt in my brine so there is no citrus taste. While I did not make soup this year I have in the past and while it does taste a bit salty, not overly so. Happy Thanksgiving to all of our neighbours to the south.