Brining poultry or pork (soaking in saltwater solution before cooking) serves a couple of purposes; it helps the flesh retain moisture, and seasons it all the way through. To make the brine stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart water. Do not use table salt in this formula as it will be much too salty. Mix enough brine to cover your chicken , turkey or beef completely in a non-reactive bowl or pot. Store refrigerated for the times indicated below.

• Cut-up chicken: brine for 8 to 12 hours.
• Whole chicken for roasting: brine for 8 to 24 hours. Anything longer and your chicken will be too salty.
• Whole turkey for roasting: brine for 24 to 48 hours.
• Pork chops: brine for 2 hours.
• Pork loin: brine for 8 to 24 hours.
• Pork shoulder: brine for 24 hours.