Basic brine, for turkey (or other poultry), or pork tenderloin:
4 cups water
1/4 cup kosher salt
1/4 cup sugar (minus a bit)
Reduce the salt a bit, and add some soy sauce if you want to change the color. Substituting some honey for the sugar is also good. Substituting about 1-2 tbsp of soy sauce is a good substitution for pork tenderloin & boneless chicken thighs.
Easy method: Take 2 cups of water and heat. Dissolve salt and sugar. Add spices/herbs as desired (hot pepper flakes, garlic, thyme, rosemary, etc.). Add ice to come up to 4 cups volume.
Whole turkey takes at least 1 gallon of brine (multiply above by 4), and 12-18 hrs to brine. Pork tenderloin takes about 5-6 hrs. Boneless chicken thighs (for grilling) take 2-4 hrs of brining.
