Emeril Lagasse Turkey Marinade

• 2 tablespoons sweet paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon cayenne
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• this is just an ingredient in the marinade
• emeril's marinade
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid zatarain's concintrated crab boil
• 1/4 cup apple cider
• 3/4 cup honey
• 1 tablespoon ground allspice
• 1 tablespoon salt
• 12 ounces beer
• 1/2 cup of emeril's creole seasoning (above)
• 1/4 teaspoon cayenne
• 1 pinch ground cloves

1. In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
2. Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.

sweet paprika, salt, garlic, onion powder, black pepper, cayenne, thyme, oregano, marinade, marinade, worcestershire sauce, liquid zatarains, apple cider, honey, ground allspice, salt, beer, cayenne, ground cloves

Taken from www.food.com/recipe/emeril-lagasse-turkey-marinade-468711 (may not work)