Well, I made the vegetable stock this morning for a quick brine session for the bird. added a can of chicken broth, and maybe a cup of kosher salt (didn't measure, just poured some in. Added ice, then water so it was totally covered. Only brined it for 6 hours. I had nothing else to do this morning.
I decided to do it this way:
My four year old thinks it's hilarious.
Now thinking about a dry rub or something to work its magic until it hits the oven in a few hours. Salt, pepper, marjoram, sage, rosemary mix maybe?