Holiday Turkey Brine

I think this is the one you want.

Smokin' Okie's Holiday Turkey Brine:
1 gal. water
1 c. coarse kosher salt
¾ c. soy sauce
½ c. white sugar
½ c. brown sugar
½ c. honey
½ c. apple cider vinegar
4 Tbsp. black pepper
3 - 4 Tbsp. chopped garlic
1 tsp. Allspice
Optional:
1 oz. (or 2 Tbsp) Morton's Tenderquick (Note: In older brines, this is there to help with Food Safety, I just omit)

Thank You EZGOIN, this is EXACTLY what I was looking for!!!
Thanks again
Best wishes
Hypnochuck

Would this brine be adequate for 2 young chickens in the 4lb. range a piece? Is there a brine for chickens of this size that anyone else has tried?

This will be plenty,as long as the birds are covered.

Try it,and don't complicate the system.

Smokin' Okie is the recognized authority on brining in the bbq community.

And don't be afraid to make some adjustments.

I don't care for allspice.. so I leave it out. It's a great brine recipe.

There is infact a second half to this Holiday Turkey Brine Which I already knew, but since others on the board are asking about it here is the 2nd half

Heat the water, salt and sugar until it comes to a rolling boil, Remove from heat then add other ingredients.
Allow the mixture to cool BEFORE you add your meat
Place a 10-12 pound turkey in a Non-reactive container and cover the meat with the brine
Refrigerate and brine for a minimum of 24 hours, preferbly up to 48 hours
Remove turkey from brine and discard the brine solution
Rinse the bird 3 times and pat dry Coat the skin lightly with mayonnaise, and apply a light coat of cookshack chicken rub.
Put turkey in smoker and cook at 200 degrees, cook for 1 hour for each pound of meat., with 4 oz of cherry or applewood

cook until internal temp reaches 160-165 degrees, remove from smoker and let it rest for 30 minutes befor slicing
NOTE About the optional TenderQuick. If you smoke the turkey at a temp of 180-225 degrees, you may want to concider using the Tender Quick. The turkey will be spending a lot of timwe in the DANGER ZONE of 40-140 degrees, so just be aware of it and if in doubt, use the TenderQuick
I have found that to cover a 12 pound turkey that I need at least TWO gallons of brine so I always double the recipe for the brine

I copied these instruction exactly as I received them from CookShack and it is Smokin Oakies recipe, I am not sure that the "ONE HOUR PER POUND COOKING TIME" IS CORRECT !!!!
I have seen other post in the forum with this recipe that say cooking time should only be 20 Minutes per pound at 250 degrees. This seems more logical to me . Any comments/ advice on which one of these is correct would be helpful all who read the post
And as Paul Harvey would say... Now you know the rest of the story
Best to all
Hypnochuck