Tish, the label "less than 3% water retained" does not mean the bird has been brined or processed with a formula. It may simply refer to the fact that most poultry is water spray cooled and that process may have caused some retention of water beyond what is normal for a chicken. It also does not mean that any water is retained. There are certain processes that require the label be added, no matter whether water was retained or not.
You can go ahead and do what you want with that bird. As for processes other than brining, well, I happen to not like low and slow for chicken, if I want smoke, I will hit chicken with smoke at 250F for 30 minutes, then crank it up hot and finish. My tendency, since I buy field chickens, is to cook to no more than 140F, maybe 145F, this means medium, the bones have some pink. So far, I have never gotten sick, but, some folks find it challenging. For them, I either brine or roast at high temperatures.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."