That looks to be about the perfect yard bird. I became a fan of brining over the summer. I swear I won't do any poultry any more without the brine. I've experimented with different flavors and it has just absolutely become an absolutely necessary step.
The maple and butter, I saw this in a magazine about 7 years ago. Every Thanksgiving turkey has been done this way since (and quite a few chickens). I use a stick of butter and about yea much of maple syrup. First you heat it up, then you inject it through the bird. I tent the bird until it's close to the end and then un-tent (is that a word??) and then use the remaining maple & butter to get that nice brown hue and crisp skin. Last time I made a turkey I think my son at all the skin!
One note on the maple syrup. Just about all you can get in the store is grade a dark amber which has an ok maple flavor. If you really want a great maple flavor you'll need to order grade B on line or I think a few health food stores carry it (it's actually healthier than the refined grade a's). Below is a link to a website, it's not where I ordered my last jugs from, but they're probably all about the same price...
One note, this makes an excellent gravy, slightly sweet and mapley. When you put your leftover gravy in a container in the fridge it will render the butter into a solid and you'll be able to take it off if you desire. Last time I had it in a square 4x4 container, probably about a quart and the fat was like over an inch thick...It was great the night before, but re-heats were less that butter (but still great!!)