I'd picked up a breast last week, figuring to cook it Thursday morning and have it and whatever else came to mind before work. Well, friends invited me to their house, which turned out to be a good thing, as the breast was still half-frozen. So I stuck it in the brine before heading to work and cooked it this afternoon.
The brine recipe is here, daughter strongly recommended it. I cut the amounts in half since didn't have a whole bird. Then, in the spirit of "Can't hurt" I sliced up a red bell pepper, crushed two big garlic cloves and found two more sprigs of rosemary and stuck them inside just before put it in the oven at 325.
Damn. Tender, not in the least dry, wonderful flavor. I'm going to do this again some time.