New answers tagged brining
The color is likely due to other intensely colored ingredients in your marinade, notably balsamic and pomegranates. They can discolor other items so I wouldn't be too surprised if this happened to the skin and outer surface of the turkey. I doubt that it indicates a hazard. 4 days is longer than our typical guidance on food storage (which in turn comes from ...
Besides the issues with contamination, a good tight seal helps to contain any sloshing when you're moving the container around. This reduces the chance of spashing brine when intentionally moving the container, or when pushing it out of the way to get to something behind it. A minute or so of prevention can save you a significant amount of time in cleaning ...
It helps prevent contamination from outside sources. You don't want nasties in your brine anymore than you do in your fresh salad.
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