First: Make sure the turkey you buy does not say "contains up to 8% (varies) of a solution containing salt, blah blah blah". If it does, the turkey is already brined, and you can't really brine it. Most of the ones on sale right now are like this. You need to buy a "natural" or "fresh" or "country" turkey (or kill your own).
Second: The salt (use large granule kosher salt, it has no iodine (bitter)), sugar, and water (non-chlorinated (bitter)) are the most important part. The basics. After that, you can tweak it with different flavors. These tweaks do not add "that much" to the flavor.
My take: I use 1 tablespoon large grain kosher salt, 1 tablespoon sugar, and 1 tablespoon "Accent" to 2 cups water. Multiply up to get enough brine for your bird. You can sub honey for sugar. Slightly different flavor. I use an oven bag, so I don't need that much brine to cover the bird. Put oven bag in 5 gallon bucket (or other suitable container), put in the bird (breast down-ish), pour in the brine, squeeze enough air out that the brine covers the bird, and seal the bag. Put in a cool place overnight.
To cook: Remove bird and pat dry. Salt and pepper inside and out. Roast at 450 for the first 45 min or so, reduce heat to 300 and go another 2 hours. Baste with drippings after the first hour. This a a basic recipe. If you're frying the bird, I think the rule of thumb is 4 minutes per pound.