Just a quick follow-up, if your turkey says something like, "may contain up to 5% water" that's not the pre-brined one. It's the ones that mention the other ingredients like sugar, phosphate, flaovrings, etc. that are pre-brined or pre-injected.
As for aromatics, I don't worry with them too much on BBQ'd bird. They really don't make it through the multiple hours of smoke. All that really makes it through is the salt and sugar.
Same thing goes for complex rubs with a lot of herbs in them. For a brisket or pork butt spending 12 hours on the smoke, salt and pepper are really the only flavors that make it through. Sugar will make it through the smoke, too, if your temps are low enough. But if you're smoking at higher temps 325 and above, then you run the risk of burning the sugar in the rub, which is one reason I never use it.