Turkey Brine question

If it says:

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Injected with up to __% of a solution of turkey broth, salt, sugar, and natural flavorings

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I find that this brining solution is significantly lacking in salt. I still dry brine all my turkeys, even though they contain a brining solution.

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What's your Dry Brine recipe?

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salt

Just salt and put in fridge?

I make Green Salt using the following ratio by volume:

seasoning Base
3 Salt
.25 Ground White Pepper
.25 Granulated Garlic

Herbs
6-8 leaves of Sage
10-12 sprigs Thyme
2-3 Bay leaves

Put seasoning base and herbs in a small food processor and blitz until everything is pulverized. Sift to remove any large pieces of material.

Use the equilibrium dry brining method:
Weigh the bird in grams: (B)
Multiply bird weight by 2%: B*.02 = X
Weight green salt (X) in grams.
Apply green salt to entire surface of the bird including inside of cavity & under breast skin.

Place bird on a rack, in a pan, and into the refrigerator, uncovered 4-6 days before cooking

Dries the skin out to make it really crispy.

I coat the whole thing in softened butter and baste it periodically throughout the cook. Creates a golden-brown, crackly skin.

Ironically, no one except me likes the skin so, I remove it before carving and save for later.