Use lighter flavored woods such as cherry and apple. Many of us have publicly declared that we will not cook another turkey without brining it first. Some people are sensitive to salt and find that birds subjected to the full treatment are too salty for their tastes. To reduce the saltiness, add sugar, decrease salt, decrease brining time or soak the bird in fresh water for an hour prior to cooking. You can brine just with salt but since salt takes flavors in with it, why not take advantage.
Sugar moderates the salty taste and helps keep the birds juicy.
Most of the people who have commented that their birds were too salty did not use enough sugar. The garlic, ginger and maple flavors are very subtle but enhance the flavor of the bird. At higher temperatures, you can cut the salt in half if you are salt sensitive. Brined birds cook faster so be careful and use a real thermometer inserted into the thickest part of the breast. There is no need to cook with the breast down because the bird will be plenty juicy.