The last turkey I smoked was brined overnight and then injected just before it was put in the smoker. I have read that this can make a turkey too salty but it was the best turkey that we have ever had. I am confused about injecting. Some say that if meat is injected it has bacteria introduced and has to be cooked to an internal temp of 140 degrees within 4 hours. But then I read other posts where folks are injecting their turkeys the night before to let the injection soak in to the meat. I am guessing that if the turkey is kept chilled that it can be injected the night before? I am under the notion that anything injected has to be stuck in the smoker and cooked to 140 degrees in four hours.
