If I inject my turkey with marinade that is warm enough to keep butter soft, will it promote bacterial growth?

I am pretty handy around the kitchen. So much so that my family expects me to cook the turkey and dressing and such. Especially since I am home for the holidays and everybody is fired up.

And I have cooked turkeys every way known to man and gotten good results, I gotta say.

But I have always been troubled by a particular question.
If make an injectable marinade for the turkey, and it is warm enough to make the butter liquid, will that promote bacterial growth in the turkey in the interval between when I inject (night before) and when I cook?

I know there are no bacteria in the turkey, but they exist on the surface and get carried into the meat when I inject.
I may be overthinking the problem. It is a fault.

But your expert advice would be welcome.