A reliable wet brine is about 1 cup of kosher salt per gallon of water, optionally with half as much brown sugar for flavor and browning. Always dissolve completely and chill before the meat goes in.
How long to brine
Roughly 1 hour per pound. A whole turkey brines overnight (12-24h); chicken pieces need just a few hours; pork chops 2-4 hours. Don't over-brine or it gets salty and mushy.
FAQ
How much salt for a turkey brine?
About 1 cup of kosher salt per gallon of water. A typical turkey needs 2 gallons of brine, so ~2 cups of salt.
Table salt or kosher salt for brining?
Use kosher salt. Table salt is denser, so if you must use it, cut the amount by about half.