In a medium saucepan over medium-high heat, cook the chicken stock, butter, marjoram, thyme, garlic, and 1/2 teaspoon of pepper until the butter has melted. Pour 1 cup of the chicken stock mixture into a small bowl. Draw the mixture in the bowl into a kitchen syringe. Inject the syringe into the drumsticks, thighs, and breast of the turkey, refilling the syringe each time. Pour the remaining 2 cups of the chicken stock mixture inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set inside the pan.