Here is what i did last week for a company party. I made a Brine using 1 cup Jans rub, 2 cups apple juice, 1 can reg coca cola, 1 sliced orange (squeezed), 1 apple (cut and chopped), 1 small bottle of Louisiana hot sauce all in 5 gallon bucket. fill half way with water place turkey in brine and cover with ice. attach lid. Brine for 24 hours.. Remove from Brine rinse well, inject with tony chacheres creole butter (doctored up a bit with jalapeno juice and La hot sauce ) cover with frenchs yellow mustard and apply jans rub and HOT slap yo mama to outside then deep fry at 325 for 31/2 minutes per pound in peanut oil.. remove let rest for 15 minutes then carve and serve. Thats it.