I have brinned for a few years. No one has ever complained about the bird being too salty--you do rinse before putting in the oven.
I've used a pretty exotic recipe that included a lot of herbs and spices--maybe 1/2 of fresh ginger in the 2 gallon brine!
Now I read ( in this thread) that most of that is wasted in brine. Anyone car to comment?
Sounds like 1 cup of salt to a gallon of water is the basic starting point. Is anything else "essential". I have always used 1 hour per pound as the timing. Is that about right?

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1982 300SD " Wotan" ..On the road as of Jan 8, 2007 with Historic Tags