Originally Posted by martyleach
salt and sugar. I have done about equal parts diluted in a big pot of water. Like 1/8 cup of each in 2 quarts of water along with any seasoning you may like. The brining process not only keeps your birds/meat more moist but it causes the cells to suck in the flavors of the brine. Weird as it may seem, but the meat cells kinda puff up with moisture from the brine.
After the brine, are the birds rinsed, dried, then rubbed with something?