Food science question - Tilted Forum Project Discussion Community

Ratman · 12-25-2008, 08:08 AM

Hey food gurus! I need some advice. I'm having a big holiday dinner here in Japan on Sunday, and I'm serving turkey. Turkey is a bitch to get here in Japan, and I was lucky to get two 12 pounders at Costco. They are Honeysuckle Whites, with a 7% infusion.

I'm going to cook them in the smoker, so I want to brine them. I want to use a maple syrup/savory brine. I want to get the brine that is in the turkeys out, and my brine in. Should I put the birds in a, say, 2% brine solution, won't the brines equalize at around 4%? If I then put my brine in at 8% won't they equalize at around 5%? I seem to remember that saline solutions will equalize across a membrane, would it work the same way in this case?

Thanks in advance!

Stone · 12-25-2008, 08:30 AM

In a word, no. When you talk about membranes that means osmosis. Turkeys aren't brined via osmosis, but rather by injection. Furthermore, once a brine is introduced there is no extracting it as it permeates the meat and cannot be separated for removal.

Ratman · 12-25-2008, 08:45 AM

That's what I was afraid of. Oh, well. I'm sure they will be very tasty at any rate!

Stone · 12-25-2008, 08:55 AM

Yes, turkey is *always* good, no matter how it's prepared.

Ratman · 12-25-2008, 09:01 AM

Not to mention leftovers! MMMmmmm...turkey sandwiches! The only place you can get a turkey sandwich in Fukuoka is the Subway that just opened. No deli here!

12-25-2008, 08:08 AM	#1 (permalink)
Ratman Addict Location: Somewhere... Across the sea...	Food science question Hey food gurus! I need some advice. I'm having a big holiday dinner here in Japan on Sunday, and I'm serving turkey. Turkey is a bitch to get here in Japan, and I was lucky to get two 12 pounders at Costco. They are Honeysuckle Whites, with a 7% infusion. I'm going to cook them in the smoker, so I want to brine them. I want to use a maple syrup/savory brine. I want to get the brine that is in the turkeys out, and my brine in. Should I put the birds in a, say, 2% brine solution, won't the brines equalize at around 4%? If I then put my brine in at 8% won't they equalize at around 5%? I seem to remember that saline solutions will equalize across a membrane, would it work the same way in this case? Thanks in advance! __________________ The difference between theory and reality is that in theory there is no difference. "God made man, but he used the monkey to do it." DEVO

12-25-2008, 08:30 AM	#2 (permalink)
Stone Upright	In a word, no. When you talk about membranes that means osmosis. Turkeys aren't brined via osmosis, but rather by injection. Furthermore, once a brine is introduced there is no extracting it as it permeates the meat and cannot be separated for removal. __________________ Stone7

12-25-2008, 08:45 AM	#3 (permalink)
Ratman Addict Location: Somewhere... Across the sea...	That's what I was afraid of. Oh, well. I'm sure they will be very tasty at any rate! __________________ The difference between theory and reality is that in theory there is no difference. "God made man, but he used the monkey to do it." DEVO

12-25-2008, 08:55 AM	#4 (permalink)
Stone Upright	Yes, turkey is always good, no matter how it's prepared. __________________ Stone7

12-25-2008, 09:01 AM	#5 (permalink)
Ratman Addict Location: Somewhere... Across the sea...	Not to mention leftovers! MMMmmmm...turkey sandwiches! The only place you can get a turkey sandwich in Fukuoka is the Subway that just opened. No deli here! __________________ The difference between theory and reality is that in theory there is no difference. "God made man, but he used the monkey to do it." DEVO