Oh my gosh that looks darn near perfect. Great job.
Your "saltiness" issue on the practice turkey is a great example of why people who are really into brining their meat should read Michael Ruhlman's book "Ratio." He has a whole chapter on brines. The premise, and it's a good one, is that everything should be done by weight and not volume when measuring. After reading this book I no longer have saltiness isues.
Looking forward to more of your work.