Kinda sounds like you already have it figured out with the brine and bake. What exactly are you looking for, a brine recipe? Stuffing? I usually make a pretty basic stuffing with sausage and apples in it. This year I'm doing one baked and one fried. I'd be interested in your Cajun fried recipe if you're willing to share.
If you want the best breast ever then you have to stuff between the skin and breast. I also stuff the butt and stick a forked orange (lots of holes) in it first.