Warm the chicken broth in a small saucepan over medium heat until steaming, about 3–4 minutes.

Remove from heat and whisk in the butter, salt, black pepper, garlic powder, onion powder, thyme, sage, and cayenne until the butter is fully melted, about 30 seconds.

Let the mixture cool for 5–7 minutes until warm but not hot (around 120–130°F) to avoid cooking the meat during injection.

If using fresh herbs, strain the liquid through a fine-mesh strainer to prevent clogging the syringe.

Fill the meat syringe with the warm injection liquid.

Insert the needle 2 inches deep into the thickest part of each turkey breast and slowly depress the plunger while withdrawing, repeating every 1–2 inches across both breasts.

Inject the thighs and legs 2–3 times each, focusing on the thickest portions of meat.

Inject the wings where they meet the breast to ensure even flavor throughout the bird.

Allow the turkey to rest at room temperature for 30–45 minutes before roasting, or refrigerate up to 24 hours for deeper flavor.