Ok, getting past the whole, "If you're both sensitive to salt, why oh why would you make a brined roast?!"
There are other ways to get moist roasted bird. For one, lower your roasting temperature to 88-90°C (190-195F), put it lower in the oven, and increase the time accordingly. Time will vary with size/stuffed/fatness of bird, obviously. At this temp, you will have a fair margin of error where the bird is done enough to be safe but if the temp never exceeds 100C the juices won't boil out of the meat. Depends on how accurate/precise your oven really is. For a large turkey, I put it in the oven the night before and just go to bed. I wake up to a turkey that's almost done and can spend my morning working on the other dishes instead of fussing and waiting on the bird all day; or I take time to make a really fabulous roux gravy by boiling off the carcass, then just reheat the turkey meat at the end if needed so it's hot enough to serve.
Another way is to roast a bird "on its head" standing up so the juices from the legs/body run down into the breast meat.
This can be combined with the lowered temp roasting, and really adds flavor to the white meat.
If you can legally get a syringe, you can inject the meat in several spots with something like ghee (the clear melted part of butter) before you roast it, or a suitable flavored cooking oil infusion (basically, warming the oil with spices in it to extract flavors). You can inject the flavored liquid part and then use the wet spices/herbs to rub down the bird inside and out.
Many people overcook birds, drying the meat horribly. Check out what it really takes to make poultry safe. It's less than many traditional directions call for. If you stuff your bird, do it late in the cooking process, when the body cavity has already had a chance to become cooked/sanitary enough not to worry about contact contamination with the bread. I find that stuffing only needs about 30-45 minutes to soak up juices from the cavity anyway, assuming that's the goal. Lately I just pour some of the juices or gravy onto the stuffing mixture and bake it separately. Works the same.
In case you didn't realize it, I DO have a sense of humor. How about you?
"I will not fear. Fear is the mind-killer... I will face my fear. I will let it pass over and through me, and when it has gone, only I will remain." --The Bene Gesserit
"Time is a spiral. Space is a curve. I know you get dizzy, but try not to lose your nerve." -- Neil Peart
"I'm not in the ship. I am the ship." -- River Tam
"The truth is simple. It's the lies that get complicated." -- me
"No matter where you go, there you are." --Buckaroo Banzai