Page 40 - Turkey Book from Meathead

ecause most people don't own a quality digital
thermometer, and, as a result, they overcook their turkeys, most manufacturers inject a liquid brine into their turkeys. Salt is a great flavor amplifier if you don't overdo it. The injection of a brine adds liquid, helping to keep the meat moist. And remarkably, salt helps keep in the moisture. It seems the electrical charges in salt alter the structure of the proteins in the meat, a process called denaturing, and the denatured proteins become more hydrophilic, meaning they glom onto water and hold it tight. Salt also has antimicrobial properties.
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