I think the process really adds to the flavor and tenderness of meats and while I don't do as often as I would like I definitely try to do it with poultry because it especially makes the white portions so tender and juicy.

I'm getting ready to start making the brine for a turkey I will have for dinner tomorrow, this is the basic recipe:

http://www.wholefoodsmarket.com/reci...c-brine-turkey