DPG46 Food and Culinary Professionals (FCP)

Does anyone have a reference for the percentage of basting liquid that is absorbed when roasting a turkey or chicken? I know it is very little, and for analysis purposes, my gut says to treat it like a marinade, although that would likely be high. 

I've looked in several books I have and online, and while there is information on the calculations for brining and marinating, I haven't found anything on basting.  

Thanks for any information!

Laura