[Sca-cooks] Brined Turkey Warning

[Stefan li Rous]

On Dec 26, 2008, at 4:24 AM, David Friedman wrote:

<<< If you brine your turkey, and if you use the drippings for gravy,
remember that the drippings will be saltier than usual. >>>

To which Adamantius replied:
<<< I guess that, in theory, the drippings will be combined with other
ingredients, such as an unsalted stock, wine, milk, and/or
thickeners, and that that combination won't be a lot more salty than
gravy you made and seasoned with salt yourself, on purpose. >>>

<<< Next time. This time the problem occurred to me only after tasting
the gravy, which I did after the first pass of adding the amounts of
ingredients I normally add.

Which include salt. >>>

LOL. I was wondering originally if Master Cariadoc's comments were a  
bit of hard-won advice.

I remember having a similar problem with a salted duck recipe. And  
duck drippings are even better than turkey. IF they aren't loaded  
with salt. :-(

Isn't there a kitchen trick of using raw potatoes or some such to  
remove some of the salt from such overly salted drippings?

Stefan
(hmm. Roasted duck is sounding pretty good right now...  Just wish  
the antibiotics I'm on weren't upsetting my stomach)
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****