Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a bit juicier and bring a salty flavor to the meat.
Many people have dumped everything but the kitchen sink into brine to add deeper flavor to their meats, only to be disappointed that the flavor barely penetrates the surface.
There is a great question here that helps explain the possible why this occurs (tldr: molecule size): How deeply will the flavors in a brine penetrate chicken? It was decided that the only flavor that was detectable to the bone was eugenol. Eugenol appears in cinnamon, clove, nutmeg, basil and bay leaf.
My question(s): Has anyone used these ingredients exclusively for brining a turkey?
If so, in what quantities? Would I be better off just getting some straight eugenol from a health food store? since a clove taste substantially different from a bay leaf, would those differences make it in to the bird or would it be exclusively the eugenol leaving the other flavors behind?