Fried Turkey(Use 2 Or 3 Frozen, 12-14 Pound, Whole Turkeys.)

• 1 lb. salt
• 6 oz. cayenne pepper
• 2 oz. black pepper
• 3 oz. garlic powder
• 6 oz. poultry seasoning
• 2 oz. crab boil
• 4-6 large onions, chopped
• 2 large bell peppers, chopped
• 1/2 whole stalk celery, chopped
• 6 oz. Louisiana hot sauce
• 1 c. jalapeno peppers, chopped (seeds and all)
• water to cover turkeys

1. Mix the marinate in a large cooler.
2. Two to three turkeys will fit in a large cooler.
3. Marinate for at least 3 days (5 days isn't too long) turning birds at least once daily from back to breast and mixing marinating ingredients each time.
4. Birds must be kept cold during the marinating process.
5. The day before or the day of the cooking, inject extra Louisiana hot sauce into the breast and thighs with a hypodermic needle, if desired.

salt, cayenne pepper, black pepper, garlic powder, poultry seasoning, crab boil, onions, bell peppers, stalk celery, hot sauce, jalapeno peppers, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68467 (may not work)