Melt butter in a medium saucepan. Add wine and honey. Cook over low heat for 2-3 minutes until mixture is well combined. Add remaining ingredients, stir through, and remove pan from the heat. Let the mixture cool to room temperature before using.
If you are planning to use this mixture as an injection and baste, then reserve half of it for later.
Using a meat injector, inject marinade into the meatiest part of the bird. Season and cook as directed.
Use reserved marinade as a baste during the latter half of cook time.