I could use a little advice here. I'm planning a big Thanksgiving meal with the goal of the whole table being filled with things I raised, including the turkey. I have BBW turkeys and had one that I had to process early because she broke a wing. I considered it a dry run for the big day and wanted to try brining, especially since she was young and didn't have much fat on her. I had never brined before. The process went fine, it cooked well and tasted good. However, the skin never got crisp (is this because there was no fat?) and the gravy I made from the juices was, well, unbearably salty. I did rinse the bird after brining, but maybe not enough? Is there a way to do this and still be able to make edible gravy?