I used this on 2 enhanced birds that I smoked with Pecan & Apple wood for a church diner. I used Larry Wolfe's pulled turkey method, served it fron an electric roaster, and they were great.

1 Cup Homemade chicken or turkey broth, unsalted chicken broth, apple cider, or apple juice. (I used apple cider)
4 Tbsp. unsalted butter (1/2 stick)
1/4 Cup Honey
1 Tbsp. Poultry seasoning
1/2 tsp. garlic powder, onion powder, and white pepper
1/4-1/2 tsp. Kosher or Sea salt (optional..to taste)
2 Tbsp. Lime or Lemmon Juice or 1/2 Cup Lemmoneade or limeade (I used limeade)

Heat in a medium sauce pan just until salt melts, then cool to room temp. You can make a day or 2 ahead and fridge until needed. Just microwave to warm a bit.
This was just enough to inject 2-15 pounders. I wraped in HDAF when the breast hit 160*, and pulled at 180* You can let rest in a cooler for 1-2 hours, but because of time, I just loosened the foil, still keeping them "tented" for about 45 minutes, then pulled. I captured all of the juice from inside the foil, about 5 1/2 cups, placed in a bowl in the fridge overnight and defatted. The turkey was quickly cooled, then chilled overnight. In the morning, I put the turkey and the defatted juice in the roaster, and it was magic! Very tasty, and it fed a lot.

I don't remember the % of solution, but they came from Krogers and were just frozen birds. I like brining, but this is quicker and cheaper. I could tell a little difference between this and a brined turkey, but everyone else really liked this and I'll be doing this again real soon. I really liked the flavor of the Pecan wood with a touch of Apple, but any smoke wood that you like would be fine.

That looks like a great injection for poultry. Ive read that if you pull the skin up and butter baste the flesh, then let the skin back down but prop it slightly (with toothpicks or whatever you can imagine, the idea is to let some heat flow around the skin, you can develop a "rendered" skin thats crisp.....which seems to be a very illusive trait on turkeys. Im going to try a combination of this method and your recipe for thanksgiving and see how it goes. A decent butter/seasoning salt rub would be a good external flavor that would compliment the sweet savory internal innjection.