Fine Cooking's Thanksgiving Hotline

joanne_smart writes: If you are looking for a gravy recipe that needs just a little bit of pan drippings try this one; you likely have all that it needs on hand:

http://www.finecooking.com/recipes/herb-gravy-brined-turkey.aspx

Happy Thanksgiving Posted: 1:03 pm on November 24th

cwayne writes: I have a turkey breast, bone in, don't expect much in the way of drippings. How can I make a delicious gravy? Posted: 8:51 am on November 24th

raitken_fcweb writes: There’s no hard-and-fast rule on this. After surveying several of our turkey recipes, some do call for rinsing and some don’t. I’d say unless the recipe specifically instructs you to rinse the bird, you shouldn’t. And if it helps, see Maria Helm Sinskey’s recipe for Herb Gravy (it’s specifically for brined turkey to address the very problem you noted—pan juices that are too salty to make a good gravy): http://www.finecooking.com/recipes/herb-gravy-brined-turkey.aspx. Posted: 3:04 pm on November 23rd

ohfortheloveof writes: I am planning to dry brine the turkey using a fine cooking recipe from a few years ago. I've used it several times and I love the results, flavor, simplicity. But, I have always had a question about whether to dry the turkey after first rinsing and then salting, or leave it damp to absorb the salt. And more importantly, whether to rinse the next morning after brining and before roasting. I try to brush away any unabsorbed salt because I don't want the drippings to be too salty. Sometimes they are too wet to just brush away. Rinsing would make this easier, but, am I affecting the crispiness of the skin? Posted: 2:28 pm on November 23rd