I brined and cooked 2 turkeys two weeks ago and then 4 turkeys last week that were enhanced, and skipped the brining.
I injected all of them with juice and seasoning and rubbed them just before cooking.
They all came out great.
I've been brining my turkeys for more than 15 years, but after giving it a lot of thought, I concluded that enhanced bird cooks just as well as a brined birds, and that injecting just prior to cooking is far more effective at delivering flavor than through brining.
Anything that can make T-Day simpler without compromising the end results gets my vote.
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser
super sneaky thermapen disguised as a protemp