Brining is an easy way to boost the flavor and juiciness of many meats, including chicken and other poultry. The salt in the brine dissolves part of the protein structure in the meat, increasing its moisture-holding capacity and making it juicier. Any recipe—even those that don’t specify brining—can be improved by adding this simple step.

Appropriate brining times vary with the type and size of meat being used. Typically, larger pieces such as a whole turkey or chicken require an overnight soak, while smaller pieces such as thighs need only two or three hours.

Because brining gives meat a saltier taste, some recipes balance the saltiness by adding sugar, maple syrup, or fruit juice to the brining liquid. You can also enhance a brine with herbs or spices. Like marinades, brines are more an art than a science—feel free to experiment and see what works best.
A couple of rules to keep in mind: Use kosher salt with no additives. Remember that the acid in fruit juice will enhance the tenderizing effect of a brine, so you may want to shorten the soaking time to avoid turning the meat to mush. Also, sweetened brine may cause meat to brown more quickly during roasting or grilling.