Dry Brine - Too Much Salt?

Hi everyone, long time no post. But I'm still Egging.

This year for Thanksgiving I'm doing a 7 lb. turkey breast. I decided to dry brine it instead of using a wet brine.

When I was applying the salt I thought the right amount was 1 tablespoon per pound. It turns out it's 1 tablespoon per 5 pounds. Doh! I used around 7 tablespoons, plus about 4 tablespoons of brown sugar.

Should I rinse some of the rub off? I started it last night, and my plan is to keep it in a container until tomorrow night. Then I'll put it on a rack in the fridge to air dry the skin some.

I'm not too worried because I did a test run this weekend with some cornish game hens. I used 3 tablespoons of salt for about 3 pounds or bird and they didn't turn out too salty. But I would appreciate any advice.