Another Idea if you want to avoid the sugar.
When I brine poultry I only use Water and Kosher Salt. I use 2 cups Kosher Salt to a large pail of water. Enought to cover the bird. Keep poultry in a cold spot overnight. Remove from brine and rinse under cool water. Pat dry and season as you would normally do. Cook.
I have used this method for years and I always get a very moist, tender meat weather I Roast or BBQ it.
I noticed this is the way they also do it on America's Test Kitchen too.