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.
Share your secret method. You’re among friends. ;o)
Best way to get a moist turkey is to cook it breast side down! You Fip it breast side up during the last part of cooking to get it nice brown and crispy on the breast side.
I’d love to know your secret method!
Every year I alternate between brining, cooking in an oven with no brining, and deep frying it.
Trouble with deep frying is it gets so cold around Thanksgiving that the hoses from the propane to the fryer ice up in some years...
Ed
Hold on just a second. Your secret technique for turkey. Well ... I live really far away from you, and so, no one who knows me knows you I bet, and I won’t tell anyone, so, could you please share the secret with me? I will give you credit every time I make it.
I so agree, I want to taste the FOOD, not the seasonings.