The MAD Scientist Network: Biochemistry
Subject: How does brining a turkey before smoking it make it juicier?
Date: Thu Nov 23 10:23:30 2000
Posted by lynn
Grade level: teacher/prof
School: drexel university
City: Phila. State/Province: PA
Country: USA
Area of science: Biochemistry
ID: 974993010.Bc
Message:
For years, I've made Thanksgiving turkey by soaking it in brine for 24 hrs
and then slow-cooking it over a smokey fire. It produces a great juicy and
flavorful bird, but there's something i don't understand: why doesn't the
brine dry the meat out? I would think that osmosis would draw moisture out
of the bird.if it's because the salt concentration in the brine is less than
in the meat, then why use brine at all?
Re: How does brining a turkey before smoking it make it juicier?
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