In a small saucepan over low heat, melt the butter and add all of the spices, herbs, and seasonings, whisking well until the butter is melted.

Whisk in 1 cup chicken broth and bring to a simmer. Simmer 5 minutes and then remove from the heat and let steep like you do for tea. This allows the herbs and spices to infuse the injection liquid. The liquid must cool to about room temperature in order to inject the turkey.

Pour the room-temperature turkey injection mixture through a mesh sieve or strainer to strain the spices out. They will clog the needle and their flavor has already been infused into the butter.

Discard this debris and pour the pure injection into a tall, slender vessel to make pulling the injection up into the syringe easier for you.

**Hot injection fluid cannot be used and refrigerated injection fluid will clog the syringe. (See notes below for reheating chilled injection fluid.) Your fluid should be about 70-75 degrees.

When you are ready to inject place the whole turkey in a roasting pan or on aluminum foil (this can get messy).

Using a large syringe draw up the butter injection and insert into the breast of the turkey. The best method is to insert the needle fully and then pull back as you press the plunger down. You'll make injections all over the whole bird from different angles. Occasionally when injecting, extra injection will come out of previous holes you have filled. Just be gentle wiping away the excess with paper towels.

You may discard any excess turkey injection, or since it is butter-based you may coat the outside of the turkey with extra injection liquid before coating it with your favorite seasoning rub (kind of like a binder). Kosher salt and black pepper can also be used to season the skin of the turkey.

At this point you will add your instant-read thermometer into the thickest point of the breast and roast or smoke until an internal temperature of 165°F. Enjoy your Thanksgiving dinner with your favorite side dishes!