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How much salt is one need for a typical brine for an average 7-8lb turkey?
Or is it more appropriate to ask what the ratios are of water to salt for a brine ?
I found a SA.SE question regarding brine and salt but it asked about salt content of the turkey: How much salt does brining a turkey add?
Also, there was a link for information about brining on that thread but unfortunately, it's no longer available.
Alton Brown uses 1 cup kosher salt and 1/2 cup sugar for 2 gallons of liquid (1 gallon ice water, 1 gallon vegetable stock).
You can reduce the amount of liquid to whatever you need to immerse the turkey in liquid. So for 1 gallon of liquid you would use 1/2 cup salt and 1/4 cup sugar.
The answers in this question recommend a brine that is 5-10% salt by weight (comparing salt to liquid).
