Sounds good, John. Similar to mine, though I use fresh ginger and apple juice in addition to some water. One thing though, I will NEVER make a recipe with hot tap water. Uh-uh, no way. A quick boil of water is safer(better flavor too) than percolating in water heaters.
Only takes another minute or two to boil.
For those who have NEVER had a brined bird, YOU ARE MISSING OUT!