Hi killivolt,
I have put some thought into the video you posted. While I am generally turned off by a glib YouTube, I don't think it is magic. First, remember the muscle cells are dead, so they do not have active transport to maintain the normal ratio of intracellular potassium (high) to extracellular potassium (relatively quite low). Second, the cell membranes still act as semipermeable membranes. Thus, small molecules, such as sodium and potassium pass freely back and forth, but larger molecules, such as proteins do not. The solution described is slightly hyperosmotic in sodium and relatively low in potassium and protein. Sodium and potassium will equilibrate. I personally think sodium chloride tastes better than potassium chloride. So, taste is improved. Second, and most important from the moisture standpoint, proteins do not pass the cell membranes, but are osmotically active. Thus, moisture is taken in to reach a point of osmotic equilibrium on both sides of the cell membrane.
You might ask, why not use pure water? That would certainly add moisture, but would lack the good taste of salt (NaCl).
My TG meal was almost a disaster. The two men I let on hunt on my property usually give me a turkey for TG. This year, it was a 16-pounder (They both got 10-pointers during bow season). I did not have a roasting pan big enough for it, but didn't realize that until about noon. I refuse to go shopping on TG day -- there should be one holiday year for everyone, IMHO, except NFL players.
So, I dissected it into breast and thigh/leg, which were cooked separately. They turned out OK. The color is not great in this picture. The little muffins are a soft corn muffins from a Chi-Chi mix and are more yellow. I made a flan for dessert.
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Hope you had a wonderful day with your family,
John