I used the slaughter house brine recipe minus the bay leaves cause I didnt have any,I used worchester,garlic and onion powder,celery seed,salt,brown sugar and spring water and soaked it for two days,rinsed and patted dry then rubbed with magic dust and olive oil,get it under the skin real good,basted with butter and viniger,The moisture pan I added the neck,wing tips and rear end, sliced apples,celery,carrots,onion,half a bottle of homemade table wine and water,after bird was done I sucked the juice out of the moisture pan discarded veggies and apple and made gravey.Bird was realy moist,I left the bird rest for about 45 mins under foil.Everyone raved about how moist it was and it fell right off the bone.