I'll just leave out that ingredient and opt for drinking the gin. Haha. Any suggestions on seasoning the turkey?

Turkeys eat juniper, dogwood and other berries, so it's very appropriate to add them to wet or dry brines. I've seen gin and/or rosemary sprigs as substitutes.

Gin?

Judy Rodgers has a brine for pork chops that calls for juniper and bay. The resulting chops are wonderful--succulent, tender and juicy, but you can't really taste either the juniper or the bay. But that doesn't answer the question, because Kayla doesn't have juniper berries to begin with. If I were doing this I'd probably just forget about them, but if I were fooling around I might try a few (not too many) cloves, maybe a few mustard seeds.

Allspice berries might be nice, if you have them. What else is in the brine? Is this for a standard turkey?

(June, I could easily see using juniper berries with wild turkey, and perhaps certain heirloom birds.)

;o)

I cannot imagine using juniper berries for anything with turkey, so I would just omit them.