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        The Chemistry of Tender Turkey

        In this video excerpt from NOVA scienceNOW, learn about the chemistry behind brining meat. Correspondent and New York Times technology columnist David Pogue explores how the process of brining can ensure a tender and moist cooked turkey. A raw turkey is mostly water, but the muscle fibers of the meat dry out as the meat is cooking. Guy Crosby of America’s Test Kitchen demonstrates how soaking a raw turkey in salt water adds moisture to the meat through the process of osmosis. Pogue participates in a taste test to identify samples of turkey cooked with and without brining. 

        This video is available in both English and Spanish audio, along with corresponding closed captions.

        Visit the program page here.

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