Should I inject my turkey the night before I plan to roast it, or might that lead to unforeseen complications in flavor and texture? As I consider the myriad approaches to achieving the juiciest, most flavorful turkey, the thought of preparing it a day in advance begins to permeate my mind. Would injecting the turkey with a savory solution, perhaps composed of broth, spices, or even melted butter, significantly enhance moisture retention during the cooking process? Or is there a risk that such a method might alter the delicate balance of flavors inherent in the turkey itself? Furthermore, could the timing of injection affect the absorption rate of the marinade, thereby influencing the final culinary result? Is it truly beneficial to allow the flavors to permeate overnight, or might this lead to an overly salty or unpalatable outcome? These considerations confound the seemingly simple decision regarding whether to inject my turkey the night before. What factors should I contemplate?