I brine from time to time, but mostly I marinate with a acid/oil mixture and various favors. Brining a turkey for me has always produced pleasing results with regard to moist meat after slow cooking. I don't brine if I deep fry the turkey, and it is always juicy without the brine. I don't brine pork or beef, but I do brine fish.
I included the labels from Morton salt for kosher salt and regular salt. They are different weights. Volume measure for measure, there is 20% more salt in regular salt than in kosher salt.
The Simple Codes Behind the Craft of Everyday Cooking
By Michael Ruhlman
This is a great book that gives some basic ratios of ingredients of various things. For example 3 to 1 oil to vinegar , or 5 or 3 flour to water for basic bread dough for example.
He specifies 20 to 1 for basic brine BY WEIGHT. I have used this formula for for some time and have never had a problem of too much salt in the meat I am brineing.