In a mixing bowl, melt the unsalted butter in the microwave or on the stove until completely liquid.

Add the olive oil, chicken broth, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, salt, and dried thyme to the melted butter. Whisk everything together until well combined.

Allow the marinade to cool slightly. Fill the injector with the marinade, making sure to draw in enough for multiple injections.

Rinse the turkey under cold water and pat it dry with paper towels. Place it in the roasting pan.

Inject the marinade into multiple areas of the turkey breast, thighs, and legs, ensuring even distribution. Aim for 5-6 injections across different parts of the turkey.

Rub any remaining marinade on the outside of the turkey for added flavor.

Preheat your oven to 325°F (165°C). Cover the turkey with aluminum foil for the first half of the cooking time.

Roast according to your oven’s instructions (approximately 13-15 minutes per pound). Remove the foil for the last hour of roasting to allow the skin to brown and crisp.

Use a meat thermometer to check that the internal temperature in the thickest part of the turkey reaches 165°F (75°C).

Once done, remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20 minutes before carving.

Serve and enjoy your delicious, juicy, and flavorful turkey!