IIRC natural unsalted poultry will run around 70-80ish mg of sodium for a few ounces. A turkey breast runs about 200mg or more for the same amount of meat. I haven't found one yet that is not loaded with salt. Always check the nutrition label and ignore the whole "natural" part. LOTS of organic poultry still has added salt.

Whole birds are your best bet if you want no salt added. I dont even brine those but i use the "beer can" method. I add either rice wine or ginger ale to the can to help keep it moist....And i NEVER carve it until its rested for at least 45min to an hour. If you carve and see steam...well there went the moisture.