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While brining definitely injects a lot of flavor into the bird and helps juiciness-retention, it can also mean saltier drippings—a potential problem when making stuffing and gravy. The Pioneer Woman to the rescue! She has a few tips on how to decrease the too-salty issue, like rinsing the turkey under cold water for a few minutes after brining and boiling the turkey giblets in water and using that giblet broth to thin out the gravy.

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