Cajun Marinade (for injection)

Cajun Marinade (for injection)

2 tb Hungarian paprika (Hot)
1 tb Cayenne pepper
1 tb Black pepper
1 tb White pepper
1 tb Granulated garlic
1 tb Ground passilla chile
2 ts Dry mustard
1 ts Roasted and ground cumin
1/2 ts Thyme
1/2 ts Oregano
1 1/2 tb Kosher salt
3 tb Cayenne pepper sauce
1 tb Worchestersire sauce
1/4 c Cider vinegar
12 oz Chicken stock
12 oz Beer

Place the dry ingredients in a clean coffee grinder and grind until
very fine. Place the liquid ingredients in a small saucepan and
add the ground dry ingredients. Bring to a boil. When it comes to a
boil, remove from heat and let cool completely . Using a syringe
with a large needle, inject the turkey every inch or so. Do this 24
hours before cooking. After 24 hours you can cook the turkey how you
like, deep fried, smoked, roasted, etc. I think the deep fry method
is best suited for this marinade.