If you’ve decided to brine your Thanksgiving turkey before cooking it, you’ve taken one giant step toward having a better tasting bird. Brining, which calls for soaking the bird in a salt water and herb bath before cooking it, does two things. First, the saltwater tenderizes the bird by penetrating the muscle tissue and loosening the fibers. Second, the herbs and spices add flavor to the entire bird, not just the outside of it. Considering that most turkeys need to be roasted for hours, drying and toughening the meat, brining is a smart idea.