Bill Purvis's competition poultry brine, with salt, herbs and spices. He calls it Game Over for a reason.

For chicken pieces (wings, thighs, legs), mix 1/4 cup with 16 oz of water and brine 3 to 5 hours. For a whole chicken or turkey, mix 2 cups with a gallon of water and brine 12 to 16 hours.

Pat the bird dry after brining, season and cook.

Bags big enough for a turkey: Brine Bags.