Tried this one time on turkey, it was really worth it.
3 gallons of water
3 cups salt
2 cups sugar
1 cup Wild Turkey Bourbon

Put this in a five gallon bucket and stir well.
Put your turkey in and leave for 16 hours.
Since I couldn't fit it in the fridge and it being Winter, I put it out on the back porch.
The turkey was tender, moist and the bourbon gave it a sort of smokey flavor.

i tried this turkey brine this year. need a large ice chest.
fill half way with water, rest with ice.
1 gal. apple juice
2 cups brown sugar
1 cup salt
let set over night

cover turkey with pepper bacon and fill with green apples

stayed juicy for a couple of days

Tried this one time on turkey, it was really worth it.
3 gallons of water
3 cups salt
2 cups sugar
1 cup Wild Turkey Bourbon

Put this in a five gallon bucket and stir well.
Put your turkey in and leave for 16 hours.
Since I couldn't fit it in the fridge and it being Winter, I put it out on the back porch.
The turkey was tender, moist and the bourbon gave it a sort of smokey flavor.

There's winter in Key West, FL? LOL!

I've never tried whiskey in my brines, good idea.

Another one to try is using real maple syrup as the flavor agent.

i tried this turkey brine this year. need a large ice chest.
fill half way with water, rest with ice.
1 gal. apple juice
2 cups brown sugar
1 cup salt
let set over night

cover turkey with pepper bacon and fill with green apples

stayed juicy for a couple of days

Hey that sounds really great .I have recently started going out on a hunting and I want my games to taste great .

The brine I use for my smoked turkey is made from:
2 C. Brown Sugar
1 C. Kosher Salt
Enough RC Cola to submerge turkey
1 Bottle of Maker's Mark "Bottled in Bond"

Let it soak for 2 days

Place on smoker @ 10 PM night before you need to serve it.
Set chair next to smoker, open bottle of Bourbon.
Tend fire in smoke box for the next 14 hours.
At noon the next day, take off smoker.
Take a 1 hour nap while turkey cools
Serve turkey.

Don't use table salt for your brine; use kosher or pickling salt. I suppose sea salt would work, but it's a little pricey for this use.

I always boil my brine for a little while to get all the ingredients dissolved.

The brine should be cold. Not cool, COLD. Use a pound or more of ice, depending on the size of your container.

I've been told that there's not much to be gained by brining for more than about 12 hours. All the osmosis that's the basis of brining is done by then.

All the flavorings you guys mention sound great! I've usually used brown sugar and the zest and juice of 2 or 3 oranges, and maybe a lemon, but I'm certainly gonna try some of the ones you use.