I’ll make life easy on you Jim lol. Just use salt and call it a day with your brine. It took me a while to figure this out…like a decade. Complex brines can indeed infuse flavor but I rub and/or inject my meats after the brine. It works much better for me with much more pronounced flavor from the spices. Others will disagree but that the beauty of cooking. Do what works for you.
Mixing up a brine and playing mad scientist is a lot of fun, but the rewards just weren’t there for me. Furthermore, depending on what spices you use, they can add up very quickly. Hell, you can spend half the price of a turkey on spices for a brine. I learned salt is what I need to absorb water into the meat and that is my main goal with a brine. I brine turkey, duck, chicken, salmon, ribs, and pork shoulder (that is what I predominantly smoke.) There is a lot of fat in the shoulder so it kind of isn’t neccessary but water and salt are cheap so what the hell. It doesn’t hurt.
Just use a 5 gallon bucket for a turkey. As long as it doesn’t get too hot you are fine. Just leave it in your house and cover it with a towel so insects don’t get in. Dump premelted salt water in the water filled bucket and it can stay at room temp overnight easily. You are fine once you cook it. People freak out over germs but after learning some things from a survivalist, I have a new outlook on what the body can take and what it can’t. Trust me, a turkey sitting in super salty water overnight and not baking in the sun won’t hurt you once cooked… Doesn’t get much easier.
Ps, let us know how you make out.