The food lab better home cooking through science ( PDFDrive ) 702
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soluteconcentrationtoanareaofhighsoluteconcentration.
Inthiscase,watermovesfromthebriningvessel(lowsolute
concentration)totheinsideoftheturkey’scells(wherethere
are lots of proteins, minerals, and other fun biological
goodies that dissolve in the water). But this theory is not
quite accurate. If it were, then soaking a turkey in pure
unsaltedwatershouldbemoreeffectivethansoakingitina
brine,andwe’veseenthatthatisnotthecase.Moreover,if
you soak a turkey in a ridiculously concentrated brine (I
testedturkeyinafullysaturatedsaltsolution),accordingto
theosmosistheory,itshoulddryoutevenmore.
WEIGHTLOSSIN
COOKEDTURKEY
BREASTS
However,Ifoundthatdespiteturningtheturkeyinedibly
salty,ahighlyconcentrated35-percentsaltsolutionwasjust
as effective as a more moderate 6-percent salt solution at
helping the turkey retain moisture, indicating that there’s
