Turkeys, because of their very large, very lean breasts, benefit most from brining. Do you always want to brine a chicken before you roast it? Probably not, because it requires some additional work–and forethought. Also, the texture of the skin is altered by brining, cooking up dark brown...
For chicken pieces like breasts or thighs, 2 hours is usually enough time. Pork may take about four times as long to brine as poultry. In most cases, it's difficult to predict how fast the salt moves into the meat when you double or halve the salt in the brine, but it's worth ...
If a recipe calls for brining 4 chicken breasts in 2 quarts of water with 1/4 cup of salt, there’s no problem increasing to 6 or 8 chicken breasts as long as all the meat is submerged in the brine solution. It’s the ratio of salt to water that matters, not the amount of meat...