A question that may or may not be for the chemists, or the cooks, or whoever else fancies having a go.
This year we plan on brining a turkey. We will be soaking it in brine with spices overnight, then washing it and roasting it. Now, all the advice says we will not get salty turkey, but if we make gravy from the juices from cooking the turkey, the gravy will be salty.
The advice says that you should make the gravy first, before cooking the turkey, but that does not seem to be the natural order of events to us. So here is my question:
How can we get all of the salt out of the turkey cooking juices, so that we can make non-salty gravy on the day? We have a pretty advanced kitchen, my wife is a proper science graduate, we all have a good understanding of chemistry, physics, and cooking. Can it be done? If so, how?
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