In a medium bowl, combine chicken broth, hot sauce, Worcestershire sauce, garlic powder, salt and cayenne pepper. Mix well. Preheat oil to 400°F.
Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer.
Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavities are free of ice. Pat turkey completely dry on outside and inside of cavity with paper towels.
Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh.
Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around 350°F.
Fry turkey for 3 1/2 minutes per lb. Remove from oil to check doneness.
Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180°F.
Remove from hot oil and drain on paper towels.
Let rest 15 minutes. Coat outside of turkey with favorite Buffalo style sauce. Carefully carve with sharp knife.