I love brined turkeys—they are always incredibly moist, flavorful and juicy. But most gravy recipes out there use the pan drippings, which in the case of brined turkeys can make your gravy unbearably salty if you’re not careful.
That doesn’t mean you have to choose between a moist and juicy bird or a robustly flavorful gravy. By following our helpful tips and tricks for making perfect gravy with a brined turkey, you can have the best of both worlds!
As much as we love brined turkeys, they do have one unfortunate side effect: overly salty gravy. Since much of the salt from the brine is absorbed into the turkey (this is what makes brined turkeys so moist and flavorful), some of that salt water, along with the fat and juices from the turkey, drips into the bottom of the roasting pan as the turkey bakes. Most traditional gravy recipes use these pan drippings as a base, which can make the resulting gravy undesirably salty.
Our secret to perfect homemade gravy from a brined turkey is threefold: homemade turkey stock, a golden brown roux, and strategic use of the turkey drippings.
So rather than start with a panful of drippings like most recipes do, start with your turkey stock (this will make up the bulk of your gravy), then add your drippings, a little at a time, until the gravy is suitable to your tastes. The roux is what thickens the gravy into a luxurious, silky smooth blanket to smother your Thanksgiving plate.
The actual saltiness (as well as the total quantity) of your turkey drippings will vary quite a bit depending on the size and fattiness of your turkey, your specific brine recipe, as well as your cooking method.
We used The Spice Hunter’s Original Turkey Brine, which simplifies the brining process immensely (just dissolve the brine mixture in water, chill, then cover your turkey in the included bag—so easy!)
We then roasted our turkey with a little bit of water in the roasting pan to keep the drippings from burning (keep an eye on it as it bakes and add more water as needed). Using more water means you’ll have more drippings, but they won’t be quite as concentrated.
I’ve tried to write this recipe in a way that will allow you to adapt as necessary, but let me remind you to taste as you go (have a few clean spoons handy!) You can always add more drippings, but once you’ve crossed that line between perfectly seasoned and overly salty, there’s no going back (unless, of course, you’ve got more stock on hand).
Our first secret to the best gravy you’ve ever had is homemade turkey stock. Since the stock makes up the bulk of your gravy, you want to pack as much flavor into it as possible.
We make this the day before Thanksgiving, once our turkey is thawed and ready to go in the brine.
Before you brine it, pull out the giblets – those add great flavor to the turkey stock and they shouldn’t be wasted. We also added some chicken wings to give it extra flavor (if you can find turkey wings or happen to have a leftover turkey carcass in the freezer, that’d be ideal, but chicken wings work in a pinch). Together with some aromatic vegetables and fragrant dried spices including bay leaves, thyme, rosemary, parsley, and whole black peppercorns (also from The Spice Hunter), it makes for an incredibly flavorful base for your gravy.
Can you use store-bought turkey broth? Of course. However I find homemade to be much more flavorful overall; so it’s worth the extra work in my opinion. And as a bonus, by making it yourself you have full control over the salt quantity, so you can make a completely unsalted broth which will allow you to add even more of the extra-flavorful turkey drippings (hello, flavortown!)
The turkey stock can (and should) be made a day or two ahead of time and refrigerated until you’re ready to make the gravy. This also allows you to skim off any excess fat that has risen to the surface.
The other secret to a perfect, silky smooth and thick gravy is a roux: a cooked paste of butter and flour used to thicken and flavor sauces and stews (it’s a critical component of gumbo, for instance, as well as most béchamel or cheese sauces). We like to cook ours to a nice light brown color, like peanut butter, otherwise known as a blonde roux.
Like the turkey stock, the roux can also be made a day or two ahead of time and refrigerated in an airtight container. Rewarm it gently in the microwave or on the stovetop so it’s smooth again (this is important to avoid chunky gravy).
We typically start making the gravy as soon as the turkey comes out of the oven. It needs to rest for about 30 to 45 minutes, which is conveniently just about how long it takes to finish the gravy.
If you can, pour off the drippings as soon as the turkey is finished cooking. They need to cool just a bit so the fat has a chance to separate. And if you have a gravy separator, even better, otherwise spoon off as much of the excess fat as you can.
Pour the stock into a saucepan and bring to a simmer. Then add drippings, starting with 1/2 cup or so. Taste, then add more drippings as desired until the gravy has a balanced saltiness and rich flavor. For this particular batch, we ended up using about 1 1/4 cups of drippings to 5 cups stock.
Once the flavor is to your liking, add your roux, a few spoonfuls at a time, whisking until smooth and returning to a simmer after each addition, until the gravy is silky smooth and thick. We like our gravy reasonably thick but still pourable, anticipating that it will continue to thicken more as it cools (reheated gravy is always much thicker than it was originally). In this case we ended up using the full batch of roux.
This recipe makes a whopping 6 cups of gravy, because pretty much everything on your Thanksgiving platter is better slathered in gravy (I swear Taylor has some deep-seated fear of running out of gravy, so he always makes sure there is more than enough). I tend to agree, it’s always better to have too much than to run out of gravy mid-turkey.
Leftover turkey stock? I probably shouldn’t have to tell you it’d make for an amazing turkey soup.
If you’re brining your turkey this Thanksgiving, use this thick and flavorful gravy recipe to ensure your gravy is perfectly seasoned and not overly salty. Did you make this recipe?
Brining is a great way to keep your turkey moist and full of flavor. However, it’s easy to end up with leftover brine after brining your turkey. Don’t pour that flavorful brine down the drain! Here are 7 creative ways to use up every last drop of your leftover turkey brine.
Can You Reuse Turkey Brine?
First things first – you should never reuse brine that has already been used to brine raw poultry. Reusing brine can lead to cross-contamination and foodborne illness.
Always make a fresh batch of brine for each use. However, you can reuse brine that has not yet touched raw meat. Here are some safe ways to use up extra leftover turkey brine
Make Tangy Pickle Brine
That salty, aromatic brine has tons of uses beyond poultry. It makes an excellent pickle brine for vegetables. Simply submerge chopped veggies like cucumbers, carrots, cauliflower, onions, and green beans in leftover brine.
Refrigerate for 1-3 days until pickled to your liking The brine’s salt and spices give you tasty pickled veggies without much effort They make great additions to salads, sandwiches, bloody marys and more.
Brine Other Meats
Leftover turkey brine adds moisture and flavor to other meats besides poultry. Use it to brine pork chops, pork roasts or brats before grilling or roasting. Brine beef roasts, steaks or meatloaf.
You can also use turkey brine for brining chicken. Adjust brining times down to 1-2 hours for thin cuts like breasts and tenders. Enjoy juicy, seasoned meats thanks to leftover brine!
Make a Savory Bread Dip
Transform leftover turkey brine into a zesty dip for crusty breads. Simmer brine with minced garlic, pepper flakes, lemon zest, and fresh herbs like rosemary, thyme or oregano.
Once thickened, stir in cream cheese until smooth. Serve warm with slices of French bread, crostini or pita chips. Your guests will love this savory, Mediterranean-inspired dip!
Use as a Cooking Liquid
In place of water or stock, leftover turkey brine adds tons of flavor when used as a cooking liquid. Use it to boil potatoes, cook rice, braise vegetables or simmer beans.
The brine nicely seasons these sides while cooking. Just reduce added salt and seasonings since the brine provides plenty.
Make Flavored Vinegars
Steep fresh herbs, peppercorns, garlic, citrus zest and spices in leftover turkey brine to make your own custom flavored vinegars. Use them to make incredible salad dressings, marinades, braises and more.
Try combinations like rosemary-lemon, thyme-garlic, or jalapeño-lime for amazing infused vinegars.
Season Casseroles
Leftover turkey brine adds a flavor punch when making casseroles. Use a bit to season the sauce for turkey tetrazzini, chicken divan or King Ranch chicken casseroles.
Stir some into stuffing mixes, potato or pasta casseroles too. Just a splash boosts seasoning without over-salting.
Make Cocktail Mixers
Surprise your guests by using leftover turkey brine as the secret ingredient in festive cocktails!
Splash it into cranberry Moscow mules, use as the sour component of whiskey sours, or shake it into fizzy gin rickeys. The brine adds a tangy twist.
Creative Leftover Brine Uses
With a little creativity, you can transform leftover turkey brine into all sorts of delicious foods and beverages. It keeps that holiday flavor going while reducing waste.
Next time you brine a turkey, make extra brine and try out these ideas. You’ll be amazed how a simple brine can lend so much flavor.
Have even more leftover brine? Freeze it in ice cube trays for flavoring soups and stews down the road. With so many uses, you’ll look forward to having leftover turkey brine after your next holiday meal!
Did you make this recipe?
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3 AWESOME RECIPES FOR LEFTOVER TURKEY
FAQ
What to do with turkey brine after?
Can you do anything with leftover turkey brine?
Do I discard brine from turkey?
Can you use leftover turkey brine?
Before getting into the various ways that you can use your leftover turkey brine, there are a few things to first take into consideration. Primarily, never reuse spent turkey brine. Always throw it away after a bird has rested in it.
How do you store leftover turkey brine?
Store dry rubs in an airtight container, and put those containers on the counter or in the fridge. Before using your leftover brine in other recipes, make sure the brine’s ingredients will be appropriate for those other dishes. There are various ways to make turkey brine, and not all will be appetizing in just any recipe. 1. Basting Accompaniment
What to do with leftover turkey carcass?
Get the Leftover Turkey BLT recipe. Here’s a healthy way to incorporate diced turkey, roasted holiday veggies, apples, and wild rice. You can also add other fun mix-ins, like crumbled goat cheese, roasted almonds, baby kale, and a balsamic vinaigrette! Get the Harvest Bowls recipe. Whatever you do, don’t toss that leftover turkey carcass!
What can I do with leftover turkey bones?
Using the turkey bones to make a broth for the soup is the best way to get every penny’s worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings. Find easy and delicious recipes for your leftover Thanksgiving turkey including nachos, soup, sandwiches, pot pie and more from Food Network.