Hey Spotted Cow! Knew from your handle that you had to be from Wisconsin. I have been brining pre-injected turkeys for 15+ years, and have never ONCE had a turkey turn out too salty. I worried about it many times...that's what everyone says...it will be too salty...but never is. I don't know if there is really not that much sodium in the pre-injections in relation to the full mass of the bird, or if it doesn't really distribute through the meat, or both. It's all about achieving equilibrium anyway. And I wonder if the pre-injections are really more about adding water/weight, so the turkey will cost more.