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

A Day of Giving and Gratitude

Do you have traditions that you maintain on Thanksgiving Day? Watch the Macy's Thanksgiving Day parade? Attend local high school football games? Gather at the home of family or friends for dinner or dessert?

Today is a day of giving and gratitude for me. I will spend Thanksgiving morning volunteering  with Food & Friends to deliver meals. Food & Friends has more than 800 turkeys and all the sides that need to be delivered. They estimate 3,500 people will sit down to give thanks and enjoy a meal from Food & Friends on Thanksgiving Day. Food & Friends states, "this is what Thanksgiving is all about – coming together as a community to care for our neighbors in need". I consider it an honor to serve as a volunteer.

A friend sent me a  text message yesterday: there is such joy in gratitude. On this Thanksgiving Day I am grateful for and am joyful about many things, including:

• Access to shelter, food, and water
• Family and dear friends
• Employment
• The many chefs, servers, greeters/hosts/hostesses and other staff who have made me feel welcome in their dining establishment.
• The business owners and vendors who have agreed  to be interviewed on the Technicolor dining  blog site.
• You, for supporting Technicolor dining by reading the blog posts and telling others about the blog site, Facebook page, and Twitter presence. Technicolor dining's continued growth is due largely to you. Thank you!

I am also blessed to spend part of my Thanksgiving Day with Bebe and her family. When I asked what I should bring,  Bebe told me to bring a healthy appetite and a good bottle of wine. Bebe's menu includes turkey,  duck and  at least three dessert options.. I'm hopeful that the weeks attending wine school  have helped me make acceptable wine choices. Stay tuned.

Yes, I have prepared a small meal as well.

On the menu:

roasted turkey breast (the turkey was submerged in a brine solution for several  hours)

herb stuffing with sausage and roasted chestnuts

homemade turkey gravy

cranberry, orange and walnut relish - see the Ocean Spray site for the recipe

brussel sprouts with apple and almond (this dish is a favorite with my immediate family)

Wishing you and yours a day filled with joy and gratitude. Happy Thanksgiving!


Be well,

Technicolor girl




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