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Brining improves tenderness and flavor. An overnight soak in a brine, or salted-water solution, gives your poultry and pork a chance to absorb both moisture and seasoning. I recommend that you brine your chickens and turkeys and pork no matter what method of cooking you plan to use, be it roasting, grilling, sautéing or deep-frying.

The basic solution for a brine should be 1/4 cup kosher salt to 4 cups of water. Add a couple of tablespoons of brown sugar, a dozen whole peppercorns, 1-2 bay leaves, a few sprigs of fresh thyme, molasses, a scraped vanilla bean (great for pork) and so much more for added flavor. Apple cider can be substituted for the water, if you like, or try adding your favorite ingredients like a bit of honey, Tabasco or chilis.

Place the chicken or pork in a large container so that it is completely submerged in the water. A large plastic freezer bag works well for pieces of poultry or pork. A large plastic container with a lid works well for whole chickens and pork tenderloin. To brine your turkey, find a container large enough to submerge the turkey in the brine, such as a large stock pot or bucket and line it with a large heavy plastic bag (an unused 30-gallon trash bag works great!).

Did you brine chicken and it came out too salty? It may be because you let it soak too long. Soaking times differ depending on the kind of meat, how big the cut is and whether it is boneless or not. The saltier the brine, the shorter the time.