Turkey Brine Recipe: Brown Sugar?

Need an excellent Turkey brine recipe and full instructions...i have never done this before

If I put brown sugar in my brine will my bird be to dark?
I don't wanna make it as to where it's just bursting out with flavor here and there cause my family isn't into trying anything new. I know you have to use salt water and sugar, but are some other herbs I could use?
List all ingredients/measurements and brining method and length of brining

Recipe:

Ingredients

* 32 cups warm water (2 gallons)
* 1 cup kosher salt (must use kosher salt ONLY)
* 1 1/2 cups light brown sugar (well-packed)
* 2 tablespoons black peppercorns (can use 1 tablespoon coarse ground black pepper)
* 3-4 tablespoons fresh coarsely chopped garlic (or slice the cloves into thirds)
* 2 tablespoons worcestershire sauce (optional)
* 1 whole turkey (up to 20 pounds)

Directions

1. In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
2. Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
3. Cool the water until almost room temperature.
4. Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
5. Place in refrigerator for 24 hours,.
6. Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
7. Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe.

This is one of the simplest brine ever, my mom taught me the recipe: Fill a cooler (big enough for your bird, obviously) with cold water and equal parts sugar and water until it tastes like sweet sea water. Insert THAWED turkey (with the giblets removed, please) and 6-8 SEALED bags of ice (if you add ice directly to the water, the solution will be diluted). Leave this in a cool place where the bird won't be disturbed (24 hours per 10 lbs of turkey--so 2 days for yours). When you're ready to cook, take the bird out, pat him dry, and season as you like. I recommend rubbing it down with butter both under and on top of the skin and seasoning along with the butter. If you're frying, make doubly sure the bird is DRY before cooking.

I hope you find it easy.