One thing I would like to add is about brining. It's probably a 50/50 split on here on brining or not brining. My two cents worth.
About 15 years ago, we were sitting around watching cooking shows when on cam on about baking the perfect chicken. The chicken was brined for 24 hours, then patted dry and brushed with a mixture of melted butter and brown sugar.. Turned out better than any of the ones we had done before. They went in to a detailed explanation of how the brining works. Makes sense. So we have brined all the chickens and turkeys every sense. They are super juicy and moist.
This works for me and my family, Not to say this is the only way or wright way, Just a good way.
I do believe in brining poultry, I never brine beef or pork, dry rub only. again just works for me.
Gary