First , Brining is NOT a pain in the ass, with a gallon Zip-Lock for a chicken & a2& 1/2 gal for a turkey I can brine a bird faster than I can salt, especially if trying to salt under the skin.
My recipe is the 4/4/4 simple brine , 4 cups water,1/4 cup K salt , 1/4 cup sugar.
I inject my birds with butter & Tony's seasoning salt and rub the skin.
I LOVE the slightly sweet taste the brining gives to the meat.
I've tried , plain, enhanced , salted , & my favorite is non enhanced , simple brine & injected with BUTTER!