Brine recipes posted above will certainly work. It's an inexact science. I use brown sugar most times.
Have done a few complicated, old English brines on hams and hocks found they just weren't worth the effort. Crushed juniper berries and bay leaves and lots of fresh cracked black pepper in the pork brines is sometimes nice. For turkey and chickens I just use brown sugar and salt. Immerse and put a plate or something on top of the meat to hold it under. A couple of hours to overnight. Dry well before smoking.
