Should I inject my turkey after brining, or is that an unnecessary step that could potentially compromise the integrity of the already enhanced flavor profile achieved through the brining process? When considering the addition of injection marinades post-brining, what factors ought to be taken into account? For instance, could injecting introduce an excessive amount of moisture, leading to an unbalanced culinary experience? Conversely, does injecting allow for a more profound infusion of flavor that brining alone might not achieve? Are there specific herbs, spices, or marinades that work harmoniously with the brining process? How do the textures and succulence of the turkey flesh change with the dual approach of brining followed by injecting? What are the culinary traditions surrounding this practice, and how do they inform our understanding of optimal turkey preparation? Ultimately, what method yields the most succulent and flavorful turkey that would impress even the most discerning of guests?