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Here's why cooking a turkey is so hard - and how brining can help.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Bandman E (1999). Solubility of myosin and the binding quality of meat products. In International Congress of Meat Science and Technology 45: 236-245. http://icomst-proceedings.helsinki.fi...
-McKee S & Alvarado C (2004) Marination and Brining of Poultry Products: Value Added. AMSA. 57th Annual Reciprocal Meat Conference June 20–23, 2004. https://meatscience.org/docs/default-...
-Offer G & Trinick J (1983). On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 8: 245–281. https://doi.org/10.1016/0309-1740(83)...
-Pearce KL, Rosenvold K, Andersen HJ, David L, & Hopkins DJ. (2011) Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes – A review. Meat Science 89:111–124. https://doi.org/10.1016/j.meatsci.201...
-Voyle CA, Jolley PD, & Offer, GW. (1984) The Effect of Salt and Pyrophosphate on the Structure of Meat. Food Structure 3(2):3. https://core.ac.uk/download/pdf/32566...
-Xiong, YL (2005). Role of myofibrillar proteins in water-binding in brine-enhanced meats. Food Research International 38(3): 281-287. http://dx.doi.org/10.1016/j.foodres.2...

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼'𝘀:
-https://www.wondrium.com/cooking-basi...
-https://www.americastestkitchen.com/c...
-https://www.seriouseats.com/how-to-dr...
-https://amazingribs.com/wet-brining-v...
-https://www.scienceofcooking.com/scie...
-https://barbecuebible.com/2014/05/02/...
-https://www.seriouseats.com/the-food-...
-https://www.seriouseats.com/quick-and...
-https://stellaculinary.com/content/br...
-http://www.cookingforengineers.com/ar...

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Casey Owens, Novus International Professor of Poultry Science at the University of Arkansas

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.

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