I appreciate you asking about the brining process for the turkey.
I usually stick to a basic salt and sugar brine with some peppercorns and bay leaves.
The key is to let it rest in the fridge for a full 24 hours.
Make sure the bird is completely submerged.
I use a large stockpot lined with a brining bag.
It makes cleanup much easier.
Rinse it thoroughly before roasting to avoid an overly salty skin.
The last one I did came out really moist.
I'm planning to try a dry brine next time just to see the difference in the skin crispness.
Anyway, that's my general approach.
Hope it helps with your holiday menu.

Regarding your question about the trail conditions out east, I hiked the ridge loop last weekend and it was in decent shape.
A few muddy patches near the creek crossing, but nothing too difficult.
The bugs weren't bad yet, though I did see some poison ivy starting to creep onto the path in the second mile.
I'd recommend wearing long pants and bringing extra water.
The elevation gain is steady but not punishing.
There's a nice lookout point about halfway through where you can rest.
I'm planning to go back this weekend to try the connecting trail to the old fire tower.
Let me know if you want to join.
I usually start early to avoid the afternoon heat.