Brining birds is the an awesome way to keep the white meat juicy. Here's my favorite (sugar-free) variant:
½ cup kosher salt
1 TBS coarse ground black pepper
6 garlic cloves, crushed
½ medium yellow onion, coarsely chopped
1 bay leaf crushed
5 whole parsley sprigs, coarsely chopped
1 TSP dried oregano
1 TSP dried or fresh chives
1 TSP dried thyme 1 TSP dried rosemary
In a 4 quart bowl or pot fill with 2 quarts of cold water. Add the pepper and salt and stir until dissolved (this will take a bit of time)., then the onion and garlic. Take all the herbs - fresh and dried - and coarsely chop together. Add chicken and place in fridge according to times below. Try not to exceed these times as the chicken may become too salty.
Boneless chicken breasts: 30 minutes Bone in chicken parts: 40 minutes Whole chicken: 60 minutes
I think you may be taking the wrong approach here- the modern birds we eat are mutants that have all white meat. Find a heritage breed chicken or turkey (not an easy task) and it will have more dark meat, taste amazing, and you won't need a brine.
I don't think there is any need to flavour the brine, so salt and water is just fine. I usually add any spices and herbs directly to the bird before cooking. Some lemon wedges stuffed inside during roasting add a nice flavour too.
I brine my turkey overnight and it always has nice moist breast meat. I actully prefer dark meat, so add a couple of extra legs to the roasting pan.
Kosher salt, rosemary, and maybe a slice or two of ginger.
Here is my fave PDF on brining! http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf
Nope, I just use salt and flavors... NO SUGAR!