Pour 1 cup chicken broth into a small saucepan and add 4 tablespoons unsalted butter. Heat over medium heat, stirring occasionally, until the butter melts completely and the mixture is warm but not boiling.

While the broth heats, combine 2 tablespoons kosher salt, 1 tablespoon brown sugar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon black pepper, and 1/4 teaspoon ground cloves in a small bowl. Whisk them together until fully blended and no lumps remain.

Pour the dry seasoning mixture into the warm broth and whisk vigorously for about one minute. Make sure all the spices dissolve completely and the mixture looks uniform in color.

Pour the marinade through a fine-mesh strainer into a clean bowl, pressing gently with the back of a spoon to extract all liquid.

Let the strained marinade cool to room temperature, which takes about 10 to 15 minutes.

Remove your turkey from the refrigerator and let it sit for 15 minutes. Fill your meat injector with the cooled marinade.

Start with the turkey breast, inserting the needle at a 45-degree angle into the thickest part of the meat. Inject about 1 tablespoon of marinade, then pull the needle back halfway and inject again at a slightly different angle.

Move to the thighs and drumsticks, injecting about 1 tablespoon of marinade into the thickest part of each thigh.

Insert the needle into the thickest part of each wing and inject about 1/2 tablespoon of marinade per wing.

Place the injected turkey on a roasting pan and let it sit at room temperature for 20 to 30 minutes before cooking.