I use a similar but larger brine solution. The bird goes in a big covered pot, fully submerged in brine, and then in the fridge overnight.
I generally add some cheap bourbon to give it a bit of flavour too. I have a "Sittin Chicken", and it stands on that for an hour or so to warm up to room temperature and drain off any remaining brine. Spray with oil, rub with favorite mix and we're off to the races.
The rub has a small salt content too, but it doesn't really penetrate the skin too far. The rub provides subtle flavor nuances, rather than outright taste determination.