tag:blogger.com,1999:blog-6535561774042664991.post2429968639306591908..comments2009-11-25T17:15:55.046-06:00Rachael Rydbeckhttp://www.blogger.com/profile/02626615985797561636noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6535561774042664991.post-20874180313725206182009-11-25T17:15:31.856-06:002009-11-25T17:15:31.856-06:00The egg thing works in my experience, but it is better for quick brining foods (which turkey is not.) I read McGee's post on brining, and agree with his logic, but the amount of stress that I avoid by brining the turkey is worth the loss of perfect gravy. Michael Ruhlman just posted a blog about make-ahead gravy that solves that problem anyway. http://blog.ruhlman.com/ruhlmancom/2009/11/thanksgiving-gravy-make-stock-tomorrow.htmlJoehttp://www.blogger.com/profile/04162970021920123571noreply@blogger.com