The simplest brine for meat is water and salt, but everyone seems to agree that a balance of sugar and an addition of flavor makes a brine just that much better. This is enough brine for a couple of birds, a couple of roasts, or a big tenderloin or two.

Combine ingredients in a container that is big enough to hold the meat you plan to brine. Brine for about 12 to 16 hours. Rinse meats in cold water to remove excess salt prior to cooking.