Add the chicken broth, butter pieces, lemon juice, Worcestershire sauce, onion powder, garlic powder, salt, black pepper, thyme, sage, and cayenne pepper to a medium saucepan. Place over medium heat and whisk as the butter melts to ensure even distribution.

Continue heating the mixture, whisking occasionally, until the butter completely melts and the salt dissolves. Bring just to a simmer, then immediately remove from heat.

Pour the hot injection mixture through a fine-mesh strainer or several layers of cheesecloth into a clean bowl. Press gently on solids to extract all liquid, then discard strained material.

Let the strained injection liquid cool until it reaches room temperature or is just slightly warm to the touch. Stir occasionally as it cools to prevent butter from solidifying on top.

Remove turkey from packaging, take out giblets and neck from cavity. Pat entire bird dry with paper towels inside and out, then place breast-side up on a clean work surface or in roasting pan.

Draw the cooled injection liquid into your meat injector by submerging the needle tip and pulling back on the plunger. Fill completely, hold upright, and press plunger slightly to remove air bubbles.

Insert needle deep into thickest part of one turkey breast at a slight angle, pushing in about 2 to 3 inches. Slowly depress plunger while gradually withdrawing needle, depositing liquid in a line through the meat. Repeat in 4 to 6 different locations across each breast, using about half the total injection liquid on breast meat.

Use the same technique to inject thighs and drumsticks, inserting needle at multiple angles to cover as much meat as possible. Distribute remaining injection evenly between both legs.

After injecting entire turkey, let rest in refrigerator uncovered for at least 1 hour or up to 24 hours before cooking to allow liquid to distribute and skin to dry.

Roast, smoke, or cook injected turkey according to your preferred method. Monitor internal temperature, aiming for 165°F in thickest part of breast.