Combine all ingredients, except for the salt, in a nonreactive saucepan and warm over medium heat just until the butter melts.

Add salt if needed.

Cool to warm room temperature (the butter should remain liquid).

Then put in the injector and inject it in several places into the deepest part of the meat.

*This recipe makes about 1 1/2 cups which is enough for 4 chickens or 1 to 2 turkeys.*

**If you can only find canned chicken broth that contains salt, use unsalted butter.**

***This recipe brought to you courtesy of Barbecue Bible.***