Brined Turkey The most important part of a brine is the salt. The salt breaks down the proteins that make up the sheath around the muscle bundles, allowing the meat to take on more moisture. - Elgin - Document - PDFSEARCH.IO

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	Brined Turkey The most important part of a brine is the salt. The salt breaks down the proteins that make up the sheath around the muscle bundles, allowing the meat to take on more moisture. Add to Reading List Document Date: 2015-09-22 20:43:56 Open Document File Size: 114,79 KB Share Result on Facebook

Brined Turkey The most important part of a brine is the salt. The salt breaks down the proteins that make up the sheath around the muscle bundles, allowing the meat to take on more moisture.Add to Reading List