Originally Posted by Borgoguy
Both at home and in professional kitchens, I've brined just about any meat you can imagine. My problem with brining turkey is that you really can't use the pan juices for gravy, as they are rendered (no pun) too salty and would ruin it.
Guess you could overcome this obstacle by preparing a pot of turkey stock with the neck, gizzards, etc.
At our local mart they sell an organic gravy (not the mix kind) and it is pretty good. We are not gravy users and it's for the guests mostly.