Prepare 1 quart of the brine per pound of food, not to exceed 2 gallons
4 C water
3 T Morton's kosher salt OR 2 T table salt
2 T sugar
And marinade for 1 hour per pound of food, not to exceed 8 hours
Rinse thoroughly, pat dry, your seasonings then bake.
I sprinkled my chicken with garlic and then baked at 375 for 30 minutes. The time depends on how many pounds. Definitely check. It may look pale and pasty (mine did but I hear it's because I did not put sugar, which aids in the caramelizing and browning of the chicken), but trust me...it will be juicy beyond belief.