Determine How Much Brine Is Needed:
To determine how much brine you will need, place the poultry (chicken or turkey) to be brined in your chosen container. Add water to cover. Remove the poultry and measure the water.
Brining Directions - How To Make Poultry Brine:
One of the great things about brining is that there are so few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we are not concerned with the brine as a preservative, you can cut back on the salt. The amount of brining time is likewise not set in stone. Even a little brining is better than none.
Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine.
What type of salt to use in brine: Kosher salt and table salt (without iodine) are the most common salts used in brining. Sea salt can be used, but it tends to be quite expensive. I usually use coarse kosher salt.
A cup of table salt and a cup of kosher salt are NOT equal. Table salt weighs approximately 10 ounces per cup and kosher salt weighs approximately 5 to 8 ounces per cup (depending on the brand). If using kosher salt in a brine, you must use more than 1 cup to achieve the same "saltiness" you would get from 1 cup of table salt.
To learn about different types of salt and how to use them, check out the article Salt - The Spice of Life.
Table Salt (without iodine) - use 1 cup
Diamond Crystal Kosher Salt - use 2 cups
Morton Kosher Salt - use 1 1/2 cups
Poultry Brine Recipe: https://whatscookingamerica.net/Poultry/BriningPoultry.htm