If you have the time, brining poultry is always a good idea. It need not be fussy either. A simple brine (salt and sugar water…even just salt water) is fine in most cases.
Delighted! The brine & dry is useful for a lot of stuff you intend to cook dry like a roast, grill, broil, fry. The brine’s especially important when there isn’t much fat in the meat like factory poultry and lean pork tender/loin. And the dry is for when you want to firm up a texture or get any browning. Those don’t occur until the surface water is steamed off which might not otherwise happen until the meat inside is already cooked. Dry your steaks & chops, fish, too!