I have an 11 pound Jenny O turkey that is 8% enhanced setting in a brine solution right now and it will be smoked tomorrow.
I've brined around 8 turkeys since learning now to do it and only one turkey has not been enhanced. Every one has been moist and flavorful without any hint of "mushiness" or being overly salty.
I'm not sure what other people are doing to achieve mushy meat or salty meat but I like brining turkey and chicken.
BBQ is a very personal journey and every cook is a learning experience.