Maple Syrup in Brining Solution?

I recently purchased some buckboard bacon cure (from here: http://www.himtnjerky.com), and, as the shipping charge would be the same, I had them throw in some poultry/game bird brine.
I know brines are about as easy to make as it is for the Browns to call a horrifyingly effective run, run, pass, punt combo on every drive this season, but I figured why not.
But one ingredient (you probably guessed from the title, didn't you?) caught me off guard: maple syrup. I was planning on a possible usage of this for one turkey at a party I was going to throw, but I'm unsure if this will just function as a simple sugar component, or if something weird was going to happen. Does the syrup in this mean the turkey, even after washing, will likely brown quite fast? (There is sugar and brown sugar in the brine mix as well already) Or am I overthinking this?
-parker

It's unlikely to make much difference, especially if you rinse the turkey and pat it dry before cooking.

ParkerS wrote:Or am I overthinking this?

Parker,

Overthinking. Maple syrup is a common ingredient in brines. I've used it any number of times.

Enjoy,
Gary