Yet another brine question

I believe that some of the liquid that the salt transfers, if flavored, adds some level of flavor. I use herbs lemon etc, and I can taste it in the meat when I do chickens , and turkeys.

I'd say important, but not critical. I like a hit of saltiness and a touch of sweet in my bird. I always use some sort of citrus (Mojo marinade if I can find it), peppercorns, whole allspice and some garlic. I can taste most of it, but I know what I'm tasting for.

I'd be shocked if anyone ever said, "Hey, did you use allspice in your brine?" But hopefully everybody's tastebuds will appreciate the effort I put in.