Brining a bird before baking it ensures a TASTY and JUICY cut of meat. This brine recipe is the BOMB and probably the last one you will ever need. Fresh juice and Mexican herbs give it a refreshing zip that will make your mouth water! I usually do a whole chicken with this, but it would make a great turkey too. I like to smoke the chicken over apple wood after. This quantity is for about a 10 pound bird. You may need to double or triple it for a big turkey.