Melt the butter: In a medium saucepan over low heat, melt the butter without allowing it to brown.

Add ingredients: Stir in the chicken broth, garlic powder, onion powder, fresh herbs, salt, and black pepper.

Whisk thoroughly: Ensure the ingredients are fully combined and dissolved.

Strain the mixture: Use a fine-mesh strainer to remove any solids that might clog the injector needle.

Let it cool: Allow the mixture to cool to room temperature before using to avoid burning or coagulation.

Clean and dry the turkey: Pat the turkey dry with paper towels to remove excess moisture and ensure the marinade adheres properly.

Fill the injector: Load the prepared injection marinade into the meat injector.

Insert at an angle: Position the needle at a 45-degree angle and insert it into the thickest parts of the turkey.

Inject in multiple locations: Distribute the marinade evenly throughout the bird, focusing on the breasts, thighs, and drumsticks.

Adjust needle depth: Vary the depth of the needle slightly as you inject to spread the marinade more effectively.

Massage the turkey: Gently massage the injection sites to help distribute the marinade evenly and prevent pooling.