Basic brine is 1 cup of kosher salt to 1 gal of water. Better, though, to add aromatic herbs and sometimes some sugar, bring to a boil, strain and chill. I make a gallon at a time and save it in glass bottles.

You only need about 2 cups for each bird, put the bird in a ziploc and add enough brine so that when you remove the air in the bag the bird is surrounded. A 3-4 pound bird needs about 8 hours in the brine, in the fridge.

BTW, if you take the time to pluck a bird and cook it butterflied on a grill you'll be amazed at how much more taste you get from the skin.

My problem lies in reconciling my gross habits with my net income.
- Errol Flynn