Remove the turkey from its packaging and transfer it to a large roasting pan (ideally the same roaster you plan to use to roast the turkey). Pat turkey dry using paper towels. Reach into the turkey cavity and pull out the neck and giblets. Set them aside to cook separately or discard them.

Place the butter in a microwave safe bowl and microwave it for 30-60 seconds, or until it is completely melted.

Immediately mix in the apple cider, garlic powder, onion powder, Italian seasoning and sea salt until everything is well combined. Note: if you wait too long to mix and inject, the butter may start to harden so try to work quickly. An alternative is to use avocado oil or olive oil instead of melted butter, which buys you all the time in the world.

Insert the needle into the turkey and press on the handle to release a small amount of liquid, about 1 to 2 teaspoons per injection site. Continue injecting many areas in the breast as well as the whole turkey, focusing most of your attention on the white meat areas. Insert the needle in different directions to get those great flavors everywhere. Be sure to get the side of the breast as well as the top of the breast for the best flavorful turkey.

Sprinkle the outside of the turkey with coarse sea salt for a dry brine since you’re already here.