I've brined a few times, and never tasted much of a flavor from the brine. It did help keep the meat moist.
BTW, your method looks great. Can't wait to see some finished picks. That's a lot of turkey. Probably enough for 50+ people.
I did a test run on this brine two months ago. Sister-in-law said it was my best turkey yet. We'll see tomorrow. We had expected 28 people, I think we're down to 22. (Bomb Cyclone event in Northern Cali/Southern Oregon keeping some folks home.)
I've gone way overboard on the turkey, but on purpose. Like many Americans, my family has ... well have and have nots. With a ham, and sides and dessert, I easily have double what folks will consume tomorrow. This has evolved to a tradition over the years. We make care packages (I'm not talking about destitute family members here, just people I care about who would use an extra 5 lbs of turkey in their fridge/freezer) for my brother, grandmother, uncle, cousin and anyone else who cares to receive one. My lawyer brother in law is usually the first in line for left over turkey legs.
So yeah, I've overdone it, but I enjoy the process and the cook, and frankly turkey is cheap and it will get eaten ... just not all of it tomorrow.
Good luck Pelletfans, please share your Thanksgiving adventures.