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I just dumped a big pot (dripping, giblets etc., & neck meat from a 23 lb bird) of home-made giblet gravy down the sink. This was intentional. Having made it up, adding no salt in cooking, it was so salty it was inedible.
I've already had to give up ham as a main meat; I can't eat more that a slice (half that, for some brands) before the salt starts to get to me. The turkeys are OK as is, but I'd like to make giblet gravy I can eat next year. And who knows how salt-sensitive I'll be next year?
So for reference, for next year, are there any processors who do NOT add saline solution to their birds?
I've already had to give up ham as a main meat; I can't eat more that a slice (half that, for some brands) before the salt starts to get to me. The turkeys are OK as is, but I'd like to make giblet gravy I can eat next year. And who knows how salt-sensitive I'll be next year?
So for reference, for next year, are there any processors who do NOT add saline solution to their birds?
