Remove the neck and giblets. Using cooking twine, loosely tie the bottom of the legs together.
Over medium heat and in a small saucepan, melt the butter. Sauté the garlic in the butter for 3 minutes. Pour the butter and garlic in a blender. Add the cayenne, lemon juice and basil leaves to the blender and puree until smooth to create the Lemon-Basil infusion.
Use a poultry/meat injector to inject the Lemon-Basil infusion in the meaty sections of the breasts, legs, and thighs. Roast or barbeque turkey as required, ensuring it's cooked to recommended internal temperature.
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