Hi. I am new to BYC. I was reading about brine for the chickens and I just learned you need to brine your turkey too. Question is; what is the brine mix? I have a 28lb turkey ("turkey boy") and I would like to have a general idea of how much salt to how much water. Someone suggested 12 hours for less salty taste. I just don't have any idea what is right. Any suggestions? Thanks!