I am of the opinion that a marinade that is discarded can generally be overlooked when portioning individual services.

However, some brines and marinades do call for high amounts of sugar, or sweetened flavorings like ketchup, molasses, honey, etc. Now I've not actually done the research to see how much of that gets absorbed by the meat as it takes on the flavors, but I'd like to get a reasoned opinion on the matter. (I use a variation of Alton Brown's brine solution for turkey, and with this plan I see myself eating turkey more than twice a year... )