I created this flavor brine and used it on a turkey at xmas. It worked very well, the flavor permeated the meat to the thickest part of the breast. I'll be doing it again and I'd do it with chickens too. Only thing to mention is next time I'll omit the hot sauce. I didn't think I noticed it even a little bit.
Brine Recipe:
4qts water
2C Diamond Kosher (I used pickling salt equiv by weight)
2C sugar
2 red bell peppers roasted black, peeled & diced
1 medium onion sliced
10 cloves garlic
5 stalks of celery
handful of celery leaves
1/4C Whole peppercorns, lightly toasted
3T Dry Basil leaves
3T Dry Oregano Leaves
2T Dry Thyme
8 Bay Leaves
1T gr white pepper
4T Zatarain's Crab Boil
1 bottle Franks Xtra Hot Red Hot Sauce, 148ml
Bring everything together in 2 qts of water, simmer 1 hour covered, mash veggies some with a potato masher, simmer another hour or so until the veggies look fairly spent.
Cool, add 2 qts cold water, once below 40ºF add skinned turkey and brine for 36 hours. Air dry an hour or so, lightly coat with oil. Apply light sprinkle of rub.
Smoke at 250ºF until done.