We have the same results, love the texture of the white meat. Hubby does it each year and cuts up a couple of sprigs of fresh poultry herbs - very tiny - with a scissors, and mixes them in with the salt.
I’ll tell my husband to do that this year. So far we’ve just used the salt.
My preferred way now is the dry brine for a turkey. The wet brine, I thought, gave the breast meat a “ham” kind of texture. The dry brine actually works for a roasting chicken and, believe it or not, a whole beef tenderloin (though it only needs an overnight brine in the fridge).