solute concentration to an area of high solute concentration.
In this case, water moves from the brining vessel (low solute
concentration) to the inside of the turkey’s cells (where there
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
unsalted water should be more effective than soaking it in a
brine, and we’ve seen that that is not the case. Moreover, if
you soak a turkey in a ridiculously concentrated brine (I
tested turkey in a fully saturated salt solution), according to
the osmosis theory, it should dry out even more.
WEIGHT LOSS IN
COOKED TURKEY
BREASTS