Thanksgiving Turkey: Wet-Brining vs. Dry-Brining

Thanksgiving Turkey: Wet-Brining vs. Dry-Brining

Turkey is the star of the show for Thanksgiving day. If you cook a perfectly juicy turkey, people talk about it and remember it for years. Cooking turkey can be a challenge. Most recipes will tell you to wet-brine the turkey to add moisture and flavor. For the most part that is correct. Wet-brines are simple: a water based solution that is flavored with spices, herbs, salt and some kind of sugar or honey. Place the turkey in the brine solution and then in the refrigerator. As an end result, the turkey retains moister, flavors from the spices, and becomes more tender and juicy.

Bone Broth (Butcher's Tea)

Bone Broth (Butcher's Tea)

Fall is officially here, and although for us Bostonian's that means it's about time to dig out the windshield scrapers and driving gloves and brace for the cold, it also sets us up for one of the best eating seasons of the year. Maybe you've waited all summer for a steaming cup of mulled cider, or a freshly backed apple pie. Whatever you're craving when fall descends, I bet it's something that comes served piping hot!

Weeknight Pasta Dinner

Weeknight Pasta Dinner

In my opinion, nothing solves the weeknight dinner challenge like pasta. It’s naturally versatile, comforting and most importantly, simple, quick and delicious. At Savenor’s, we’ve recently been upping the game when it comes to potential options for weeknight pasta meals that will boost you back up, or at least take your mind off work. We have several new options in our grocery section from all kinds of quality independent brands, making unique, fresh selections to inspire some great pasta dishes. 

MEAT SNACKS: LOW COMMITMENT!

MEAT SNACKS: LOW COMMITMENT!

Low commitment meat snacks to the rescue! I work the Friday evening shift and, not that I consider myself the next Sarah Keonig or anything, but I believe I’ve caught on to some scheming of our Friday customers… I’ve been noticing a bit of trend over the past few weeks. Every evening, starting around five...

SUMMER GRILLING: TAKING BACK THE PORK CHOP

SUMMER GRILLING: TAKING BACK THE PORK CHOP

As we find ourselves in the heat of grilling season, and frankly just the heat of the summer, I have been taking every chance I get to heat up the coals in my back yard to enjoy an outdoor meal. If for no other reason, it’s way better than heating up the stovetop in my...

HOUSE-MADE HIGHLIGHT - SAUSAGE

HOUSE-MADE HIGHLIGHT - SAUSAGE

Here at Savenor’s, our butchers and chefs have been constantly pushing the concept of whole animal butchery. We bring in whole hogs from Heritage Grazers in Bridport, VT, and the kitchen staff is constantly working out exciting new recipes and uses for every possible piece of the animal that they can dream up. This approach...