I don't bother with brining... why add all that salt? I make a paste of butter (about a stick for a smallis to medium bird), choppd fresh herbs (thyme and sage and parsley is my favorite mix), salt, black pepper, lemon juice and good Dijon mustard, then loosen the skin over the breast and stuff the herbed butter paste under it. Spread the paste out in a sort of even layer. If you make enough, you can also put this in the cavity, or slide it under any skin you can get under. Then I loosely stuff the bird with traditional stale bread stuffing. Alternatively, you can just put a bouqut garni, a halved onion and halved lemon or two into the cavity.
When roasting, I rub the bird all over with a blend of fats - butter and bacon dripping, or drippings and olive oil, or any combo of the three, and then salt and pepper the skin quite generously. This ensures a very crispy skin that's delightfully tasty for eating!