Shake's Honey Brine Injection has been around for a while and is pretty popular. You can Google it by name, however here is the original recipe.

1/2 Gallon (64 oz) will do 5 turkeys; a general guideline is 2 oz each leg, 2 oz each thigh, 2 oz each side of breast (12 oz total, per bird). Use more/less at your own discretion. Inject each ½ half of breast from end closest to cavity. Push syringe toward neck end of breast, start injecting while pulling syringe out at the same time. Inject thighs from inside the cavity.

Full Amount

1 gallon water 1 cup pickling salt 1 oz tender quick (2 tbsp) 1 cup honey 4 bay leaves 1/4 tsp ground cloves 1/2 tsp pickle spice Half Amount

1/2 gallon water 1/2 cup pickling salt 1/2 oz. tender quick (1 tbsp) 1/2 cup honey 2 bay leaves 1/8 tsp ground cloves 1/4 tsp pickle spice

Feel free to use more/less of any ingredient. I generally use more cloves, pickle spice, and honey. This method works well for all types of poultry or game birds.

Brines should be heated to bring flavors together, then cooled before being applied to poultry.

Here are a few good sites on brinig and how to, along with recipes.

http://www.bbq-porch.org/brining00.asp

http://forums.egullet.org/index.php?/topic/28308-brining/

When I smoke a turkey I brine it in a large round cooler, like they keep Gatorade in at football games. Put the bird in and add water to cover. That way you'll know how much brine you'll need. I then top it off with ice to keep it very cold. I put it in the shower overnight incase of leaks. Remember that a brined turkey will cook faster then an unbrined bird, so keep an eye on things.

pickling salt and tender quick and pickle spice to brine a turkey???  sounds like the start of a cured bacon or jerky recipe

you might want to try plain ole Qt of apple juice, cup of sugar, and 3/4 of a cup of kosher salt....1/2 cup garlic powder, 1/2 cup onion powder, 1/4 cup of ancho chili powder.... throw a few sprigs of fresh rosemary in there

and make sure you bleach the cooler after you brine anything in it