I've read every question here that mentions brining a turkey, and I've seen conflicting remarks about whether the pan drippings are suitable for making gravy. (None of the existing questions actually address this point directly.)
So: if I brine the turkey, will my mom still be able to make her amazing gravy from the drippings, or will the result be inedibly salty? Does this depend on the particular gravy recipe? (Mom's involves sour cream and garlic, and sometimes mushrooms.)
Best Answer
I believe that I have made some of those conflicting comments.
It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.
It is also really easy to have the gravy turn out inedibly salty if you aren't careful.
Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.
I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.