re: #133 Fat Bastard Vegetarian

The salt content in the brine is higher than the salt content in the turkey. Soaking the turkey in the brine creates a salt imbalance that the process of osmosis attempts to correct.

The brine solution, and any herbs and spices within it, get sucked into the turkey at a cellular level. Not only does this infuse the turkey with flavor, but it also breaks down the connective tissue in the meat, making it more tender and juicy.

Any other questions?