Does your poultry turn out like the picture above? Lean meats such as chicken and turkey have a very short window between “undercooked” and “dry as a bone.” This is not a problem for poultry that is cooked rapidly like a boneless chicken breast. However, slow cooking poultry or even pork, can lead to some disappointment with the finished product. To help open this window a bit, I suggest brining. Maybe you have heard of brining, but are not sure exactly what it is. Here is a short video from chow.com to explain how to brine a turkey.