I am a big fan of brines. A brine is a salt and sugar solution that is used to make meat juicier and infuse flavor deep into pieces of meat and poultry. I was going to write a long dissertation on the values of brines but why re-invent the wheel?
There is an excellent article on The Virtual Weber Bullet called All About Brining that goes into more detail than I ever could. I highly suggest that you read it right away. You will end up with some of the best tasting meat you have ever had.
Just so you don't think I have gotten lazy, here is the recipe for my poultry brine
1 gallon water 1 cup kosher salt 1/2 cup brown sugar 1/2 cup apple cider vinegar 1/4 cup whole black peppercorns 1/8 cup worchestershire sauce 1 tbsp allspice 1 tbsp garlic powder 1 tbsp cinnamon
This brine is good for poultry and pork. just remember, the smaller the piece of meat, the less time it needs in the brine. And always rinse the meat before cooking.
The Survival Gourmet