Science comes to the rescue when cooking turkey this year

When cooking a turkey this Thanksgiving, it is helpful to follow the science, according to a recent NPR report.

First, study the turkey’s anatomy from its leg to its breast, explained Kenji López-Alt, a New York Times food columnist and author of “The Food Lab.”

Thanksgiving turkey with side items.  

Thanksgiving turkey with side items.  

The author noted because the white breast meat needs to be cooked at 150 degrees Fahrenheit, but the dark leg and thigh meat should reach least 165 degrees (ideally 175 degrees), by the time the legs are the correct temperature, the breast is overcooked.

THANKSGIVING TURKEY: HOW TO SAFELY PREPARE IT

Understanding how the turkeys use their different muscle groups helps bakers to not overcook them: The white breast meat is made up of fast-twitch muscles, which are activated only in short bursts of exertion.

“Those types of muscles are generally low in connective tissue, low in fat

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No matter what type of diet a person has, he or she could grow queasy after taking a bite of a meal that doesn’t taste good or feel right – and may feel guilty about eating a treat that seems unhealthy.

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Food science examines what people choose to eat and why, and it also explores questions surrounding how raw meat or fresh produce can be transformed into something more edible than its original form. This interdisciplinary field of study combines elements of anthropology, biology, chemistry, culinary arts, engineering, math, medicine, neuroscience, nutrition, physics, psychology and sociology, and it also requires an understanding of food safety regulations.

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