4. Nom nom nom! No one likes a dried out turkey! The moisture content, m, of the turkey after it cooks for t hours is given by: m
=-0.0082 -0.09+1. The ideal juiciness of a turkey is a 20% (ie 0.20) moisture content. How many hours
does the turkey cook to reach that 20% moisture content? If the bird needs to cook for at least 6 hours to reach a
safe internal temperature, is it possible to still have at least 20% moisture content?