Take your raw meats and soak in salt water for a least 4 hours , better overnight .
Use sea salt, not table salt.
Add the salt to cold water, cold water , stir to dissolve . The salt actually starts the cooking process and purifies the meat , locks the moister in, tenderizers tough pieces of meat. , reduces the cooking time.
Whrn you get ready to cook the meat , do not rinse it , pat it dry.,
If frying high heat sear the meats , cook to desired
Doneness.
Large cut - roasts - whole chickens - turkeys , cook low temperature , longer . My rule of thumb is 25 min per pound , test with meat thermometer.
Before you cook , season , but no salt , the meat absorbs the salt , from the soaking .
Great flavor and tender.