Brine Question

I'm going to smoke a bird next weekend and have a brine question. I have done the apple brine several times and it has always come out great. I wanted to try something new this time. I noticed that many brine recipes have pickling spice as an ingredient and was wondering what kind of flavor this imparts to the turkey. Is it an important ingredient or is it something that can be left out without affecting the intended flavor of the brine?
Thanks!

Since 'pickling spice' is actually a blend of several spices (all or most of which, depending on the blend, work well with turkey), it would be odd to remove it. However, this presupposes that the brine was made with actual flavoring in mind. Many purport to but the quantities of some or most of the flavoring agents (especially spices/herbs/aromatics) are so low as their removal - or inclusion - doesn't much matter.

I use Pickling Spice in my JD Maple Syrup Brine and claim I can taste a difference. I usually brine a minimum of 24 hours.