• For the Marinade:
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid Zatarian’s Concentrated Crab and Shrimp Boil (optional)
• 1/4 cup apple cider
• 3/4 cup honey
• 1 (12-ounce) bottle beer (I use brown ale or a flavorful micro brew
• 1 tablespoon salt
• 1 tablespoon ground allspice
• 1/2 cup Creole Seasoning
• 1/4 teaspoon cayenne (I usually kick this up a tad)
• Pinch ground cloves
• For the Seasoning Mix:
• 1 cup salt (Kosher Salt)
• 1 tablespoon cayenne
• 1 tablespoon freshly ground black pepper
• To Fry:
• 2 turkeys (8 to 10 pounds each)
• About 10 gallons peanut oil

TO MAKE THE MARINADE:
Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times.

Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.

It says to let them marinate in the fridge for 24 hours. I never have and they have turned out incredible.