Smoking a 12# Turkey with two Cornish game hens. Started defrost and brine yesterday. Here is what worked for me in the past. Brine: 2 gallons of water 1.5 cups of canning salt 1/4 cup Worcestershire sauce 1/3 cup brown sugar 3 Tbl minced garlic 1 Tbl coarse ground black pepper 2 Tbl minced onions 2 Tbl cure #1 Stirring twice a day. Using a gallon ziplock bag filled with water to hold everything down in brine. (Thanks pops for that trick). Will update as things happen.