You didn't mention it, but I always give my poultry a pretty good water rinse to get the surface brine off of the meat especially if I have brined overnight. Many here will tell you that brining chicken overnight is way too long unless you really cut the salt down, but I have always brined overnight and never thought my results were too salty. So, maybe I like my chicken more salty I guess.
For poultry, after the water rinse, I pat it dry with paper towels, and then apply a fairly liberal amount of oil and rub it in all over the bird, and then apply my poultry seasoning.
As does Dave, I always add some rub to my brine although I usually do a little more as I usually add 3 Tablespoons.
Hopefully this helps.