Brining not only keeps meat from drying out but is also a great way to add extra flavor. We have been able to get great results brining Turkey 12-48 hours Chicken 4-24 hours Fish 1-4 hours Pork and beef 12-24 hours.
1 gallon water
1 cup kosher salt
1 cup sugar
Make sure brine is cold before adding meat. Use Basic brine as a start add your imagination and the spices you have to tailor the brine to your taste.