Page 41 - Turkey Book from Meathead

Because processors are allowed to inject up to 8% of the weight of the bird with a 2% salt solution with other moisturizers, flavor enhancers, and tenderizers, this also adds to their profit. Let's do the math: If 8% of a 20-pound bird is injected brine, that's 1.6 pounds. If the bird sells for $1.25 per pound on sale, that's $2 for that salt water, even more when it is full price!
Turkeys that say “basted” or “self-basted” or “enhanced” have been injected with this salt solution. “Kosher” birds have been salted on the outside and inside the cavity because it was thought in ancient times that this would draw out the “unclean” blood.
Now catch this: If a bird has had salt and water injected, the law still allows it to be labeled “natural” or “organic”