Cajun Spicy Poultry Injection

2 T. Worcestershire sauce

¼ cup apple cider

1 T. liquid crab/shrimp boil

¾ cup honey

1 T. ground allspice

1 T. salt

½ cup Creole seasoning

2 tsp. pepper

¼ tsp. cayenne pepper

1 beer

½ cup olive oil

4 T. Kosher salt

1 to 2 cups chicken stock

¼ cup minced garlic

Shots of Tabasco

Directions:  Mix all ingredients together.  Place in a blender or food processor and 

process to make as smooth as possible for injection. May need to lightly heat after 

processing to ensure honey blends in, but not always.  

Inject the bird liberally, trying not to break the skin.  Use as much of the spicy liquid 

as desired for your family’s spice tolerance and given the size of the bird.  When 

making in the oven, you can reserve some liquid for basting.  

Comment:  This is the template.  Feel free to substitute.  It can be difficult to find the 

crab/shrimp boil, and I’m not sure anyone ever notices. Garlic powder can be 

substituted for the minced garlic.  The key to the heat is the cayenne and black 

pepper and the Tabasco.