I have this turkey I got free and am going to cook up this weekend.

I was thinking cumin/coriander/cilantro/lime.

Does one proportionally increase the volume of spices if they are not making two cups of brine, but two gallons? I'm not worried about the cost - I have a quart bottle of cumin seeds I got for $2 at the halal meat market and I'd probably invest a whopping $4 in coriander for that volume of brine, I'm just curious if the liquid to spice ratio stays the same in a linear relationship as the volume of brine increases.

What combos would you use?