Brining is a great way to get tasty, moist meat, but when you add on defrosting, the amount of prep time needed can be a little long. Instead of doing them both separately, just brine and defrost at the same time.
When you soak meat or poultry in a brine before cooking, the meat has a chance to hydrate and absorb flavour. This process can take a while, so Christine Gallary at The Kitchn suggests you kill two birds with one bowl. Fill a bowl with cold water and salt, then place the cut of meat or poultry in the bowl, and stick the bowl in the refrigerator until it’s thawed. This isn’t ideal for all cuts of meat — the smaller the better — but it can be a nice time-saver for at least a few different meals at home.