I've read every question here that mentions brining a turkey, and I've seen conflicting remarks about whether the pan drippings are suitable for making gravy. (None of the existing questions actually address this point directly.)
So: if I brine the turkey, will my mom still be able to make her amazing gravy from the drippings, or will the result be inedibly salty? Does this depend on the particular gravy recipe? (Mom's involves sour cream and garlic, and sometimes mushrooms.)