Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.
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Question: CONTEXT: I believe that I have made some of those conflicting comments.It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.It is also really easy to have the gravy turn out inedibly salty if you aren't careful.Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.  <sep>  Q: Can you make pan gravy if the turkey was brined? A: It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey  Q: DO you think the result could be salty? A: It is also really easy to have the gravy turn out inedibly salty if you aren't careful  Q: What can i do to avoid this? A: Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting 

Answer: Do you know any particular gravy recipe?


Question: CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: What can I substitute for palm sugar? A: I don't think you can any better than light brown soft sugar 

Answer: Would I use equal parts of brown sugar for palm sugar?


Question: CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass â more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature.  <sep>  Q: In what stage should the temperature of meat be taken? A: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature 

Answer:
What is the target temperature?