salted and left to sit overnight before cooking (a technique sometimes referred to as dry-brining), and the final three were soaked overnight in just water before cooking I measured the weight of the chicken breasts (and consequently the amount of moisture lost) at each stage of the process All twelve breasts were cooked simultaneously in a 275°F oven until they reached an internal temperature of 150°F Here’s what happened: STARTING WEIGHT AFTER SOAKING Plain 100% 99.1% Brined 100% 111.6% Salted 100% 99.4%