Gather ingredients.

Make marinade: Stir chicken broth, lemon juice, melted butter, mustard powder, ginger, and garlic together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.

Meanwhile, make rub: Mix softened butter, garlic, rosemary, and thyme together in a bowl until evenly combined.

Prepare turkey: Separate skin from meat by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.

Pour marinade into a meat injector; inject the meatiest parts of the turkey with marinade, changing the angle of the needle several times.

Brush turkey with olive oil and season with salt and pepper. Place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours before cooking as desired.