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Riesling Gravy

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Recipe photo courtesy of JOHN KERNICK

There's no need to add salt to gravy made from a brined turkey.

Source: Martha Stewart Living, November 2007
Yield

Ingredients

Directions

Cook's Notes

Using a stainless steel, rather than a nonstick, roasting pan, is ideal for deglazing; the extra effort required to clean it will be offset by the intense flavor of the fond, or caramelized drippings that stick to the surface of the pan. Gravy can be refrigerated in an airtight container for up to 1 week.

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Reviews

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How would you rate this recipe?
  • ladybugs65
    11 OCT, 2009
    Yes... you could sub turkey stock, chicken stock etc.
    Reply
  • kcatty
    26 NOV, 2008
    Some factors that could lead to salty turkey: 1. Using table salt rather than coarse salt. 2. Omitting wine but not replacing with water will lead to saltier brine liquid. 3. Using salted butter when basting. 4. Failing to fully dilute salt in water when making brine... salt can collect in cavity, under skin, etc. I had to use 2 qts of water to dilute the salt... 1 qt. just wasn't enough.
    Reply
  • catfishmass
    27 NOV, 2007
    I routinely brine poultry, and made the brined turkey featured last year. No salt problems. However, I noticed the ingredients for the brine list "coarse salt" ... this really should say Kosher salt. My guess would be that sea salt or table salt would impart too strong a flavor. I also would not use any supplemental salt when seasoning the turkey prior to cooking.
    Reply
  • cdl
    24 NOV, 2007
    My turkey was very salty because of the brine, and my gravy was so salty, it could not be saved. What did I do wrong?
    Reply
  • kjbremer
    15 NOV, 2007
    Is there anything you can substitue for the Giblet Stock?
    Reply

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