Do any of y'all use brine, if so could you share a recipe?
I'm assuming your question is about the actual amounts of salt and sugar to add to the water or other liquid used to brine poultry and pork, right?(In addition to adding salt and sugar to the brining liquid you can also add any other seasoning and/or herbs you like for added flavor, but the salt and sugar "chemistry" is what results in
tender and juicy meat.)
BRINING GUIDLINESCHICKEN Cold Water Table Salt Sugar Time1 whole chicken (3 1/2 to 4 pounds) 2 quarts 1/2 cup 1/2 cup 1/2 to 1 hour
2 whole chickens (3 1/2 to 4 pounds) 2 quarts 1 cup 1 cup 1/2 to 1 hour
4 pounds bone-in chicken pieces 2 quarts 1/2 cup 1/2 cup 1/2 to 1 hour
4 boneless, skinless chicken breasts 2 quarts 1/4 cup 1/4 cup 1/2 to 1 hour
TURKEY 1 turkey (12 to 17 pounds) 2 gallons 1 cup * 6 to 12 hours
1 turkey (18 to 24 pounds) 3 gallons 1 1/2 cups * 6 to 12 hours
1 bone-in turkey breast (6 to 8 pounds) 1 gallon 1/2 cup * 3 to 6 hours
PORK 4 bone-in rib loin pork chops 1 1/2 quarts 3 TBSP 3 TBSP 1 hour
1 pork roast (3 to 6 pounds) 2 quarts 1/4 cup 1/4 cup 1 1/2 to 2 hours
*Because turkey must roast for an extended amount of time, the sugar in the brine will cause overbrowning. Therefore, omit the sugar in the brine for turkeys.
**These formulas are given for table salt. If using kosher salt, the rule of thumb is to use twice as much Diamond Crystal kosher salt as table salt and 1 1/2 times Morton's kosher salt as table salt.