I've 'brined' poultry and pork for years using a rub:
Per pound, 1 tablespoon Morton Tender Quick, 1/2 tsp Accent or MSG, 1 tablespoon brown sugar, 1/4 tsp ground cayenne or chipotle pepper. 1/4 tsp pulverized rosemary for poultry, sage for pork.
Rub the poultry inside and out. Place in large...