That time of year again... Thinking about thanksgiving. I've done the bird on the egg the past few years and it has come out great. Last year, I brushed it with rendered duck fat before putting it on the egg. The results for the bird were great... Skin was crispy and beautiful. But, the gravy ended up wayyy too salty. I also brined the bird but I've done that in the past and that's only led to tasty gravy. Anyone tried the duck fat thing and had similar observations?