Better Thanksgivings Through Chemistry!

At first rosiness , brining a turkey does n’t make much sense . The process of osmosis – whereby water moves to region of high solute ( i.e. salt ) concentration – might lead you to believe that plume the bird in piquant solution would pull out wet out of the meat . So why does n’t it ?

Well , it actually does . But that ’s just the first step of the brining process . What happens next is what makes brined birds all kinds of juicy and pleasant-tasting . In the latest installment of BytesizeScience , the American Chemical Society ’s Sean Parsons and Elaine Seward take the air us through 5 helpful ways alchemy can improve your Thanksgiving . ( Or , at least , your understanding of its traditions . custom like brine your Meleagris gallopavo . )

[ ViaBytesizeScience ]