Salty brine?

I read yesterday that some people find a brined turkey to be a bit salty.

Is that true? I'm planning on following the apple juice brine recipe in this forum

Thanks.

Never had anyone complain about a salty bird when I've brined. Used the apple juice brine found on this site with any salt issues. Brine away!

If you follow the instructions completely, you won't have any issues. In other words, if you're a detail-oriented kind of guy, you're good. Otherwise, take extra precautions. For example, 8% enhanced birds aren't gonna turn out as good as using non-enhanced ones, just as in the case of salting. Also, Morton isn't the same saltiness as Diamond Kosher, so make sure you're using the right amounts of either. You get the idea, and I'd say go for it. On the next one, salt it 48hr+ and see what you think. I'm in the "outside of skin" salting camp because I find it's the simplest and I get simply fantastic results.

Some great info on brining here - ALL ABOUT BRINING

Not sure where the comments are coming from but as Dave said: If you follow the instructions you will not have a salty bird.
Read through the link Larry posted.