Two years ago I used a brine and smoked my first turkey and it was great.  Last year I let my brother-in-law give it a shot and he smoked that bird too long and dried it out even after I warned him not to follow the minutes per pound he found on the internet.

Anyway I'm back at it this Thursday and I looked to switch up the brine a little bit and add some bourbon.  I found this recipe online:

http://www.traegergrills.com/recipes/poultry/maple-brined-turkey

I typically prefer a higher rye boubon and wondered if that was the right way to go with this recipe.  It sounds like a decent start but wondered if any others had suggestions on bourbon or other ingredients.