Brined a turkey for the first time ever. Turkey was exceptionally moist and tender. BUT the gravy made from the juice of this delicious bird was a "salt lick".
My sister's gravy is a family favorite and she is in charge of the gravy no matter who hosts Thanksgiving.
Does anyone else who brines their Turkey make gravy from scratch using the pan juices? Do the 2 just not go together?
My sister's gravy is a family favorite and she is in charge of the gravy no matter who hosts Thanksgiving.
Does anyone else who brines their Turkey make gravy from scratch using the pan juices? Do the 2 just not go together?
Next years Turkey plans..
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