In my experience brining or spicing food items too soon or long produces a hammy effect. Example rubbing ribs the day before is a big no-no in my book.

No hammy taste here---Just simplicity and 2 perfect turkeys.

2-18 pounders-Carolina Farms Fresh Turkeys
4 gallons ice water
3-4 cups table salt
1 cup brown sugar
1 cup sourwood honey
1-2 cups white sugar

Brined for 16 hours and cooked both on XL's at 325 using plate setter and one large chunk apple wood. Reached 170 in 4 hours and let rest in Cambro cooler for 70 minutes. Was seriously great turkey. All eaten!