Add the chicken broth, butter, lemon juice, and Worcestershire sauce to a medium saucepan over medium heat. Stir occasionally as the butter melts completely into the liquid, about 3 to 4 minutes.

Whisk in the garlic powder, onion powder, salt, black pepper, paprika, cayenne pepper if using, and dried thyme. Continue whisking for about 1 minute to fully dissolve all the dry ingredients into the liquid base.

Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring frequently, until the flavors meld together and all seasonings are completely incorporated. Remove from heat.

Pour the hot mixture through a fine mesh strainer or several layers of cheesecloth into a heat-safe bowl or large measuring cup. Press gently on any solids with the back of a spoon to extract all the liquid.

Let the strained injection marinade cool to room temperature, about 20 to 30 minutes. You can speed this process by placing the container in an ice bath if needed.

Pat your turkey completely dry with paper towels, paying special attention to the cavity and under the skin. Remove the neck and giblets if still inside.

Draw the cooled injection marinade into your meat injector by pulling back the plunger while the needle tip is submerged in the liquid. Fill it completely, then hold the injector upright and push the plunger slightly to remove any air bubbles.

Insert the needle deep into the thickest part of each breast, thigh, and drumstick at a 45-degree angle. Push the plunger slowly and steadily while gradually withdrawing the needle to distribute the marinade throughout the muscle. Inject about 1 ounce of marinade per pound of turkey, spacing injection sites about 2 inches apart.

After injecting all areas, gently massage the turkey to help distribute the marinade evenly through the meat. Roast immediately or refrigerate the injected turkey uncovered for up to 24 hours before cooking.