Having never done this I'm unsure if I need to rub the bird with spices, as I would an unbrined bird, before roasting. Google reveals many options, but no solid advice. So I turn to my fellow Chowers. I am fairly certain it doesn't need any salt and in fact think I may have over brined. I just pulled it out, rinsed, dried and put it in the fridge. Had been in the brine for 32 hours. I used Ruhlman's ratio of 1 cup of salt per gallon. Seems most recipes use less and call for fewer hours. I added rosemary, thyme, sage, garlic lemon and onion. After that much thyme in a spice bath I could easily see it not needing anything but a butter rub down. I mean, who doesn't like a butter rub down after a long, cold bath?