Brining Q&A

Twice this week friends have asked me questions about use brine for turkeys. I'd like to share their questions with you.

Q: What is brining?
A: Brining is the process of using a saline solution (salt/sodium is a primary ingredient used to "tenderize" the meat.

2014 turkey

Q: Have you used brine before?
A: I brined for the first time about four years ago. I've used brine with turkey and cornish hens.

Q: Why do you brine?
A: I find the meat to be more juicy and tender when I brine. Family and friends have commented that they like the brined meats.

Q: Do you use a brine kit?
A: No, I make my own brine solution. I found a recipe online that I've adapted slightly. It can be used for all poultry.

Q: How long do you brine?
A: I try to brine at a minimum 12 hours. This year's turkey breast was brined 36 hours.  I have brined for as long as 3 days.

2015 turkey

Q: How you store the brining meat?
A: I brine the meat in a bag (think oven bag) that is stored in a plastic bag lined bucket. Depending on outdoor temperature I may store the brine in the garage. This year the outdoor temperatures were too warm to place the bucket in a garage. Instead I placed the brine bag in an ice filled cooler.

Q: Do you save the brine?
A: No, the brine is discarded after the meat is removed from the solution.

Q: What will you brine next?
A:  I'm not sure. Perhaps a duck or a turducken.


What tips or suggestions do you have concerning brining?  Please share them in the comments below.


Be well,

Technicolor girl