I don’t like brined meat. You can’t get good gravy from it, or am I doing something wrong? I don’t like the texture of the brined meat either. My husband insists on brining. I don’t see the necessity for it; if you roast the meat on a low enough temperature for a long time, it doesn’t dry out.
You are correct. You can’t make gravy from a brined turkey. Some people set aside the neck and some of the fat to cook separately so they can have some drippings. Personally I prefer my own secret method which makes perfect turkey every time and does not use brining. Plus it tastes like turkey and not just seasonings. 90% of people have no idea how to correctly cook turkey, so they use a gimmick like brining or frying.
I agree, it gives it a different texture. Some of the packaged pork loins have been brined and it makes the pork almost a dark meat.
I don’t like the sandwiches later on from brined Turkey.
I’m with you.
Plus, we only use wild turkeys, not the watery, flavorless commercial things. It would be sacrilege to brine one.
OTOH, injecting with a butter-garlic Cajun injector, especially the thighs and legs....
I did this last weekend for a party, and cooked the bird breast side down...
When I took the foil off to let it brown and get pretty, the bird was still juicy and moist.
Out of a 15 1/2lb bird, we got a quart of meat left!
Beer - proof that G_d loves us and wants us to be happy.
Oh - it also makes a terrific gravy too from the drippings.