Salting chicken/turkey

Hi, I am a Brit living in Qatar and I want to do a thanksgiving meal for our American friends. In England we never brine or salt our bird and that's why it nearly always end up dry.
I tried to brine chicken breasts before but they were so salty that we had to throw them away,it was that bad! How much salt do I use to avoid the Same problem without throwing the bird away?

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