![]() But liquid naturally evaporates during cooking through a process called moisture migration. We all have different opinions, different smells, different tastes, and different taste receptors."Īmong the scientific concepts involved in cooking a turkey, controlling moisture is perhaps the biggest challenge, said John Marcy, a poultry-processing specialist at the University of Arkansas in Fayetteville. "There is no science that says A is better than B in terms of aromas and flavors. ![]() ![]() "The best is always an individual taste," he said. "There are so many ways of cooking a turkey," said Peter Barnham, a physicist, molecular gastronomist and penguin researcher based at the University of Bristol in the United Kingdom. What science will never do, however, is produce one answer that works for everyone. Understanding the chemical reactions involved, experts say, can help you turn a pink, raw bird into a golden brown work of culinary art that fills the house with holiday aromas and fits your personal definition of perfection. This Thanksgiving, it might help to consider science before you pick your main course recipe. There are dozens of ways to cook a turkey, and just as many opinions about which method produces the perfect poultry product. You can roast it or fry it, brine it or baste it, cook it whole or do it in pieces. Science can provide insight into what happens when you cook a turkey in various ways.īut science will never answer the question of which cooking method is best. There are dozens of ways to cook a turkey, and just as many opinions about which method is best.
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