A wet-brined or dry-brined turkey is more flavorful than an unbrined turkey, but the technique has one major drawback: salty pan juices. Pan juices are usually the backbone of turkey gravy, but gravy made only with the juices from a brined bird is bound to come out too salty. Fortunately, there’s a solution to this problem: Make the gravy with plain turkey broth and use the pan juices judiciously as a seasoning. The recipe below illustrates this approach, which can be used for any wet-or dry-brined bird.
|Herb Gravy for a Brined Turkey||Fresh Herb and Salt-Rubbed Roasted Turkey|