The gravy turned out way too salty for me. Perhaps it was because we soaked our turkey in brine water overnight before roasting, and the stock was salty, but the addition of cream of chicken soup, which is full of sodium, put it over the edge. Definitely do not add extra salt before you taste the gravy. I probably would leave out the soup next time. The milk made the gravy creamy; I had to add extra to tone down the salt.
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