Ok here's a brine basic

This is a basic brine recipe. You can add whatever, peppercorns, bay leaves, oranges, apples etc...I don't because I don't see any reason to. I want moisture. Nothing else and I get a tremendous amount with this.

One cup salt (kosher or table or sea-whatever)
One cup sugar
One guarter cup soy sauce
One gallon of water.

For each additional gallon of water double the recipe. One cup of salt will not work in two gallons water. Trust me here.

Mix all together and set over heat. I just bring mine to a little heat enough to make sure all disolves. Some bring to a boil. No need and takes too much time to cool off. Just warm it up some then when disolved toss a cup ful of ice and stir in to bring the temp down some.

Put cleaned chicken in brine and make sure it is completely submerged. If you need put a plate on top of it. I use a stock pot. Put in icebox.

If it won't fit into refrigerater (like a big turkey) put in a large enough container and put in an icechest with ice all around it to keep cold.

For chicken 8-10 or so hours. Even up to 12 or so which I prefer.

For turkey 24 hours

For any pork 10-12 or so hours. Try a pork loin or crown roast like this. Amazing.

Wild poultry (turkeys) same as above and really for wild brine is a MUST.

After the above time remove and discard brine. Run chicken under cold water and rinse several times being careful to get inside the carcass as well.

Drain well then PAT IT COMPLETELY DRY WITH PAPER TOWELS. I said PAT IT COMPLETELY DRY WITH PAPER TOWELS. Get it. Good.

Season and cook as you will.

Thats it. Your meat will not taste salty. If you want to leave the soy sauce out you can.