Technique
Wet Brine
Soaking lean meat in a saltwater solution to add moisture and seasoning before cooking.
A wet brine is a solution of salt (and often sugar, herbs, and aromatics) in water that meat soaks in for hours before cooking. Through osmosis and protein denaturation, the meat absorbs both water and seasoning, producing juicier results — especially for lean proteins like turkey, pork chops, and chicken breast. Don't wet-brine already-injected supermarket turkeys.
Why it matters
It's the difference between a dry Thanksgiving turkey and one your relatives won't stop talking about.