I brined my turkey but it came out tooooo salty. Any suggestions to save it?  It's really good, juicy and tasty.  I will cut it up and cook in turkey gravy, but is there something I can do to remove some of the salty taste?  I will not be using the turkey drippings from this bird. Any suggestions would be greatly appreciated. 
Another idea is to take some of the turkey and use it as a filling for a savory pie.   Start with a light blonde roux, add in low sodium chicken stock, cook that out a bit and then toss in some shredded or cubed turkey. Add veggies and whatever else, and a healthy amount of cooking cream. Taste for seasoning (it might, believe it or not, need a tiny bit of salt)  Use any pastry crust you like, or just put the filling in some ramekins and top with puff pastry to bake. If you need a start to a good pastry crust, try this.  You could do individual pot-pie sorts, or something bigger shepherd's pie style. That's probably a good way to save it and still serve it in a manner similar to what you intended.  