I think brining in salt water is really good for drawing blood out. I do it for any home butchered animal. I don't know about tenderizing it. It should be cooled completely before freezing to let the muscles relax. I like to dump the meat in a cooler with a bag of ice dumped in. This is good for version and wild pig. I cook most meats in a crockpot which is good for tenderizing meat. If I suspect meat will be tough I will start it the night before on low heat.
Incidentally, I thaw my Turkeys in a ice of cold water. I start a few days before cooking. Doesn't take up a lot of space in the refrigerator this way. If I was going to brine I would just add salt to the water.
Please explain in detail what u mean and why the salt and water .thanks a lot