If you've never brined meat, then the word "brine" might bring up associations with pickles or the ocean, but soaking tough meat in a brine solution is a tried and true way to add flavor and moisture.

Frozen ones leak juices more easily when they thaw and cook. Soak it in a delicious brine. About eight to 18 hours should do the trick. Cut half the salt if you're brining more than eight hours.