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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