Best Gravy Ever

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I believe the issue here is that the recipe itself has a misprint. It says to stop cooking at 151 degrees, but if you watch the show, he very clearly stops it at 161 degrees. I don't think carryover heat will increase the internal temperature outside of the oven by 10 degrees in 15 minutes.

Although, screaming "dont eat this bird" and citing Johnny Cochran (deceased, btw is a little overblown.

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Can you say CARRY OVER HEAT? Please ignore Mr. (or Ms. "doesn't know anything about thermodynamics above but apparently is an expert regarding the caps lock button. Yes, the turkey is *done* at 165 which is why you REST IT FOR 15-20 MINUTES BEFORE YOU CARVE IT!!!! READ A (COOK BOOK!. It would be bone dry if you cooked it to done-ness and then let it rest.

The gravy is great. I did once have an issue with too little drippings like Ethan but added some extra chicken stock and flour to spread it around.

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This was so easy and sooo good! Even with a brined bird's drippings it was not too salty. Used some rosemary and thyme some organic "no chicken chicken broth" and my own chicken broth with a cabernet. Delicious! Thank you Alton!

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Has anyone else heard that you shouldn't use the drippings from a brined bird. I thought it would be too salty...I am going to try it anyway this year, I have always trusted Alton! Weird about no drippings last year. I have had that happen before, maybe add some stock to bottom of pan before you put it in the oven. It will catch what drippings do appear and helps prevent them from evaporating? Good Luck!

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I would never want to critique the great Alton Brown. But we had a small misshap with our Good Eats Roast Turkey. The bird was Fantastic! The Bird was Moist! The bird... had no drippings!

The juices had gotten locked so much into the bird, that we only had a drop the size of a quarter, and that was it! The roasting pan was bone dry except for that one drop. My wife is thinking of this year, roasting a turkey breast aside the main turkey by itself this year just so we can get some juices.

Anyone else have this (refuse to call it a problem issue come up?

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I made this turkey and gravy for my office TG party 2 years ago. I was nervous because my office has amazing cooks. BUT, it turned out amazing! The only thing I did different is that I used clarified butter (to raise the smoking point instead of canola oil (just me, but, I think turkey should taste like butter not oil. A couple of days before TG I had warmed the clarified butter with fresh & finely chopped sage, rosemary & parsley to infuse these flavors into the butter. I then rubbed the turkey both on and under the skin (everywhere I could reach including the thighs with this butter. That rendered quite a bit of fat so I had lots of AMAZING gravy. OH, and DO use low sodium chicken broth (although I use turkey broth when I can find it. I didn't have any low sodium ONCE and the gravy was a bit salty. THAT will never happen again.ALSO for the brine, instead of water I use apple cider. As Alton says "water doesn't bring much to a party".