The salt has two effects on poultry, reports Dr. Alan Sams, a professor of poultry science at Texas A&M University. "It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicier, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry."

To prepare the brining solution for poultry, "Dissolve salt in cold or room temperature water by mixing thoroughly. Cover and refrigerate overnight before adding the poultry. A sweetener may be added to offset the salt flavor or to impart a sweet flavor to the poultry. Sugar or molasses are often used as sweeteners and the amount added is based on personal preferences," reports Dr. Sams.

To prepare a brine solution for poultry, add 3/4 cup salt to 1 gallon of water, or 3 tablespoons of salt per quart of water. For best flavor, use sodium chloride - table salt. Add sweetener if desired. Place brining solution in food-grade plastic, stainless steel, or glass containers; cover and refrigerate overnight. Totally submerge poultry in solution and store covered in the refrigerator. For best results, refrigerate at least overnight. Poultry may be left in the refrigerator up to 2 days after thawed or purchased fresh. Remove poultry from brine. Discard brine after use.