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.