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One of the best and juiciest smoked turkey I've ever had was done by some Cajuns that were at the power plant on an overhaul. They started injecting it from inside the cavity, never breaking or raising the skin on the breast. They would insert the needle on the inside and just feel it coming to the skin, then pumping the cajun/garlic spiced butter into the meat. This process lasted over three days while the turkey was kept cold. During the smoking, the butter would melt and keep the breast meat juicy, leaving the spices.Their theory was that if you raised the skin on the breast, you would break that seal and allow moisture to escape.
One of the best and juiciest smoked turkey I've ever had was done by some Cajuns that were at the power plant on an overhaul. They started injecting it from inside the cavity, never breaking or raising the skin on the breast. They would insert the needle on the inside and just feel it coming to the skin, then pumping the cajun/garlic spiced butter into the meat. This process lasted over three days while the turkey was kept cold. During the smoking, the butter would melt and keep the breast meat juicy, leaving the spices.
Their theory was that if you raised the skin on the breast, you would break that seal and allow moisture to escape.