Brining is the process of submerging a cut of meat into a solution of salt and water. It adds flavor, seasoning from the inside out, but it also changes the meat's physical nature. The salt in brine denatures the meat's proteins to allow the cells to retain more moisture.

Is brining really necessary?

The short answer: there's no reason to brine if you have a flavorful turkey. ... To keep your turkey moist, cover the breast with foil so that it doesn't dry out. You can also stuff some stuffing under the skin of the breast to keep the meat from drying out and add even more flavor.

Does brining do anything?

That's how brining works: When you place meat in a bath of salty, flavorful liquid, the solution will travel into the meat in order to equalize the salt levels. ... While you brine, your meat is not only gaining liquid; it's also gaining salt, and the higher salt concentration will begin to break down its proteins.