Brining my turkey. How much extra salt will the meat take on?

It’s important to understand that brining is actually the process of osmosis. The salt draws the water across the membraine resulting in a far more juicy bird. The saltiness is negligible.

Hi kwolffman - I would say there's no need to salt the turkey further, post-brine rinse. In fact, in my experience, I've had more problems trying to offset the saltiness as a result of the brine. In that case, I'd go easy on the seasoning of accompanying gravy and sides. Here are some more brining tips: https://food52.com/blog/9061-everything-you-need-to-know-about-brining

Good luck and happy Thanksgiving!