I baked 3 turkeys this season ,,, and each one has produced much more liquid than I remember in previous years.. I’m thinking that the processors are injecting the legal maximum of brine because of the chicken/turkey virus that had egg prices so high a few months ago...
Has anyone else noted this?
I noticed the giant puddle of liquid in the bottom of my pan when I went to make the gravy. I wasn’t happy with the result as the “drippings” were awash in a sea of briny broth.