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    The Science of Thanksgiving Turkeyextra Credit Website

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    The three most important points from the document are: 1. Turkeys have to be cooked to a safe internal temperature to kill any bacteria that could cause foodborne illness. 2. Brining a turkey allows the salt water solution to be absorbed by the meat through osmosis, resulting in a moister and more flavorful turkey. 3. As a turkey cooks, its muscle cells contract and release water and proteins between the cells, causing the meat to become more tender. The goal is to break down the muscle fibers to make the turkey easy to cut and eat.

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    The Science of Thanksgiving Turkeyextra Credit Website

    Uploaded by

    api-233757247
    847 views1 page
    The three most important points from the document are: 1. Turkeys have to be cooked to a safe internal temperature to kill any bacteria that could cause foodborne illness. 2. Brining a turkey allows the salt water solution to be absorbed by the meat through osmosis, resulting in a moister and more flavorful turkey. 3. As a turkey cooks, its muscle cells contract and release water and proteins between the cells, causing the meat to become more tender. The goal is to break down the muscle fibers to make the turkey easy to cut and eat.

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    the science of thanksgiving turkeyextra credit website

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    The three most important points from the document are: 1. Turkeys have to be cooked to a safe internal temperature to kill any bacteria that could cause foodborne illness. 2. Brining a turkey allows the salt water solution to be absorbed by the meat through osmosis, resulting in a moister and more flavorful turkey. 3. As a turkey cooks, its muscle cells contract and release water and proteins between the cells, causing the meat to become more tender. The goal is to break down the muscle fibers to make the turkey easy to cut and eat.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    847 views1 page

    The Science of Thanksgiving Turkeyextra Credit Website

    Uploaded by

    api-233757247
    The three most important points from the document are: 1. Turkeys have to be cooked to a safe internal temperature to kill any bacteria that could cause foodborne illness. 2. Brining a turkey allows the salt water solution to be absorbed by the meat through osmosis, resulting in a moister and more flavorful turkey. 3. As a turkey cooks, its muscle cells contract and release water and proteins between the cells, causing the meat to become more tender. The goal is to break down the muscle fibers to make the turkey easy to cut and eat.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
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    The Science of Thanksgiving TurkeyEXTRA CREDIT

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    What is the most important reason why turkeys have to be cooked?


    What are the traits of the perfect turkey?
    What happens to the water in the turkey as it cooks?
    What does brining do to the turkey?
    Turkey meat is primarily made up these type of cells or tissues?
    What is each of these cells primarily composed of?
    Osmosis pulls water from the ________________ concentration to the ____________________ concentration.
    Besides water, what other molecules help this tenderness occur?
    What is the key to browning?
    What are proteins made up of?
    What provides turkey muscles with energy?
    How is the onion aroma released?
    What is the goal of a great stuffing?
    What is the problem with using stale bread?
    How do we dehydrate the cubes of bread?
    Based upon this video, create your own recipe and procedure for cooking the most perfect turkey.

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