I hope this message finds you well!
I have a gravy question for you. I would like to start by saying that I have used Delia's methods for gravy for a long time and they always work perfectly!
I was asked to make the gravy for a Thanksgiving dinner I am attending. I made the giblet stock as per usual. However, I have since found out that my host's turkey has been brined. This, to me, means that I will not be able to use the fat and juices from the roasting pan as they will be far too salty.
I was thinking I should proceed as if making an onion gravy and just strain the onions out at the end. Or perhaps I should just use butter and make it like an all-in-one sauce. I know how to do both of these things, but I am not sure which one would give the best results. Any ideas would be very much appreciated.
Thank you so much for taking time to answer our questions. Your help, reassurance, and guidance have been a wonderful lifeline!