The Secret of moist and juicy chicken and turkey is here!!!

I never make any chicken/turkey without brining it first now. Once you try this recipe, you won’t either. This is my standard brine that I use most often.
The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This extra moisture causes the muscle tissues to swell and hold more water giving you a moist and tender meat.
 Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.
Basic Brine Recipe
2 litres water
1/4 cup salt
1/4 cup light Brown sugar

1 Mix brine together well with a whisk.
2 Place 1 whole chicken  in brine for 2 hours up to over night (if using whole chicken) or 30 minutes to 1 hour if using chicken pieces. Cover and store in the refrigerator.
3 Remove chicken from brine and rinse chicken well. Pat dry and cook as usual.