Brining is a process that allows you to lose less moisture while you are cooking meat. I use a simple brining technique when I cook turkey, chicken, and pork. When you cook things for a long time in the oven like your turkey, chicken, or pork you will notice that most of the time the top part of your meat that is not in a roasting pan is usually dry. Brining will help solve that problem. Also, it will add extra flavor to your desired meat by letting it marinade for a day or two in a special brine mixture.
Ingredients:

-1 cup of salt  (kosher or regular table salt)

-1 cup of sugar

-water

In a small sauce pan bring some water to boil then pour in the salt and sugar. Stir quickly so the salt and sugar dillute. In a large bowl pour in about 3/4 gallon of cold water.  Pour in your salt and sugar mixture into the large bowl.

After that make sure you let the brine mixture cool down because you don’t want it to cook your meat.  There you have it a basic mixture to brine meat.

I am currently brining a whole chicken with garlic and marjoram added to the brine mixture. I’ll post it in a day or two.