What is the proper salt to water ratio for turkey brine? I want to brine a turkey but have heard conflicting messages on how much salt to use. I have heard 5% salt mixture and from others I have heard 10 salt mixture. I would like a somewhat strong taste of salt. For the sake of this question we can assume I'm going to use 5 litres of water.
You might want to explore "equilibrium brining."  While a bit slower, it makes it very difficult to over-brine and have a product that is too salty.  See this link for details:  http://www.chefsteps.com/activities/equilibrium-brining