It occurred to me that if I am going to suggest that you brine your birds, I should tell you how I do it :) Brining is an excellent way to increase flavor in poultry, but it must be done right. I know this is sort of branching off topic from the original post, but I would hate for you to brine your bird without instructions if you have never done it before.
Use 1/4 cup sea salt (or kosher salt) per 1 quart water. (If you want to use chicken broth instead of water, you can, just use a little less salt) make sure there is plenty of ice in the cooler.
Use a cooler that is just big enough to fit the bird. (you don't want to be mixing gallons and gallons of brine just to cover the bird in a large cooler)
I will usually add a variety of seasonings to taste into the brine solution. (Thyme, Rosemary, crushed black pepper, and sometimes a little white vinegar)
If it is a chicken, leave in the solution for 4 hours. (always cover the cooler)
If it is a turkey, leave in the solution for 8 hours. (always cover the cooler)
After taking the bird out of the brine solution, thouroughly rinse with cold water. After rinsing, pat dry with a paper towel and dress the bird however you like.
Not only do I do this with birds I rotisserie, but I also do it for birds that I grill. (beer can chicken works great with this!)
Anyway, let me know how it turns out!