>>When prepared correctly, a brined turkey is not salty.<<
It will be either salty or dry, there is no other way it can be. I’ve been curing meat since 1969. If you put salt on a piece of meat and put it in a plastic container you will see liquid build up around the meat. That’s moisture pulled out of the meat, if you leave the meat for a longer period some of the liquid will be re-absorbed pulling the salt back in with it.