The process of brining (or soaking meat in a solution of water, salt, and sometimes sugar before cooking) can dramatically improve the flavor and tenderness of chicken, turkey, and pork. As it soaks, the meat absorbs the brine, and then retains it during cooking. The result? The juiciest and best tasting poultry or pork you’ve ever eaten. best of all, brining is easy; all you need is some refrigerator space, a little time, and a container big enough to submerge the meat fully in the bring.  Brining isn’t essential, but I highly recommend it in simple roasted or grilled recipes.