To Brine or Not to Brine?
Brining may seem like a relatively new culinary term, but it's actually quite a long-lived tradition. It's essentially marinating combined with curing. You start by making a concentrated flavor base, then add copious amounts of salt and heat them to combine. The salt works to break down some of the proteins in the meat to make it more tender, while those molecules of flavored liquid hitch a ride deep into the muscle tissue to bring more flavor to the party in your mouth!
I use this basic staple recipe for brining both chicken and turkey, and recommend brining for 12-24 hours prior to cooking.