Anybody know a good Brine recipe for Chicken or Turkey?

I normally hate white meat on chicken unless someone can give me a brine to make the meat really moist. Thank you in advance.Anybody know a good Brine recipe for Chicken or Turkey?
In some southern states, a common brine is just plain old sweet tea The tannins in the tea and the sugar also create a great glaze on the chicken when grilled. Basically soak chicken quarters (or wole chicken) in sweet iced tea over night. Then grill or bake as normal. Hope this helpsAnybody know a good Brine recipe for Chicken or Turkey?
water, sugar, and salt...put the chicken or turkey in there overnight. rinse, and then prepare the bird the way you want to fix it.
Kittencal's Buttermilk Brine for Chicken or Turkey





1 quart buttermilk


1 small onion, finely chopped (or use 1/2 cup chopped shallots)


2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)


2 tablespoons kosher salt


2 tablespoons sugar


2 teaspoons cumin (optional, can use up to 1 tablespoon cumin)


1 1/2 teaspoons black pepper





In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin and black pepper until the sugar and salt is completely dissolved.


Rinse the chicken in cold water and pat dry with paper towels.


Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.


Cover and refrigerate for a minumum of 8-24 hours.


Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.


Grill or oven-bake as desired.
http://allrecipes.com/Recipe/Out-of-this鈥?/a>





http://allrecipes.com/Recipe/Turkey-Brin鈥?/a>





mmm. looks good!
Brining: To brine the chicken, dissolve 1-1/2 tablespoons of unionized table salt (or 1/4 cup of kosher salt) with 1/4 cup of sugar in 8 cups of cold water. This will make enough brine for 4 chicken breasts. If you are making more of less, adjust the amount of brine accordingly. The sugar in the brine will caramelize on the surface of the chicken as it cooks, giving it a good, grilled coloring. To help dissolve the sugar and water you can add it to 1 cup of boiling water, stir until dissolved and add to the remaining water. Make sure the brine is cool before you add the chicken. You can brine in a shallow, covered baking dish or a large zip lock bag. Brine for 30 minutes. It is important that you give the brine enough time to work, but that you don't over do it.
TURKEY BRINE





4 quarts water (24 cups)


3 1/2 cups kosher or sea salt


4 cups sugar


2 tablespoons cracked peppercorns


7-8 cloves garlic


5 bay leaves, crumbled coarsely





Wash and dry a cooler which is large enough to hold the turkey you will be placing in the brine. (Or use a food grade plastic bag made for the purpose, available at your supermarket; this method will require only half the amount of brine.)





Prepare brine by combining ingredients in a stainless steel or enamel pan (do not use aluminum). Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved. Allow brine too cool. Pour into cooler (or bag, if using).





Add 2-3 quarts of ice; enough to bring the temperature of the brine to about 35F degrees. (Or, if using a plastic bag, add 1 1/2 quarts cold water and refrigerate the brine until it reaches this temperature.)





Remove giblets, neck, etc. from inside turkey and refrigerate to use later on for making gravy, stuffing, or broth. Wash turkey well, inside and out. Rub inside of turkey liberally with additional kosher or sea salt.





Prepare sufficient brine to submerge turkey entirely. Recipe may be doubled, if required (or halved, if using a plastic bag for the brining).





When the brine is cold, add the turkey to the cooler or plastic bag. Keep the turkey cold (35F or below). This can be accomplished by adding ice, or placing the cooler or plastic bag in a cold place. Check temperature to be sure it does not go above 40F. (Note: A frozen turkey can be brined until it has thawed).





When ready to roast the turkey, remove from brine and rinse thoroughly in cold water. Pat dry with a clean towel. Rub turkey skin with 2 tablespoons melted butter combined with 1 tablespoon olive oil and 1 teaspoon soy sauce. Bacon drippings can be added for extra flavor. Sprinkle turkey with garlic powder, salt, pepper, and paprika.
If you can find a turkey or whole chicken that is not pre-brined, let me know...





One way to have extra moist white meat is to roast the turkey breast side down...





Hubby is on a low sodium/salt diet and this works for me when I special order non-brined turkey.
Cranberry Turkey Brine


INGREDIENTS:





* 2 quarts cranberry juice


* 1 quart water


* 1 cup kosher salt


* 1/2 cup apple juice


* 1/2 cup orange juice


* 12 cloves garlic, unpeeled and lightly smashed


* 4 springs fresh thyme


* 4 sprigs fresh rosemary


* 6-8 bay leaves





PREPARATION:


Combine ingredients and place in a large pot. Add turkey to pot, making sure that brine covers turkey. If not, add more water to mixture.