How to Make It
Combine 11/4 cups of water, vinegar, brown sugar, salt, pepper, ground bay leaves, garlic powder, and orange zest in a small saucepan. Bring to a boil over high, stirring often. Reduce heat to medium-high; simmer, stirring constantly, 1 minute. Remove from heat, and cool completely, about 30 minutes. Pour through a fine mesh strainer into a bowl; discard solids.
Pat turkey dry. Fill a meat injector with marinade mixture, and inject in turkey breasts, legs, and thighs. Repeat until the injector is empty. Place turkey on a large parchment paper-lined rimmed baking sheet. Chill, uncovered, at least 8 hours or up to 24 hours. Remove from refrigerator, and let stand at room temperature 20 minutes.
Meanwhile, pour oil in a deep propane turkey fryer. (The 3-gallon amount is below the recommended fill line, about 10 to 12 inches from top of fryer, which will help prevent hot oil from bubbling over once frying begins.) Heat oil to 350°F over a medium-low flame according to manufacturer’s instructions. Using the turkey rod attachment, carefully lower turkey, neck down and legs up, into hot oil. (Hot oil may bubble over the rim of the pot, so pay close attention!) Fry turkey about 3 minutes per pound, until golden brown and an instant-read thermometer inserted in thickest part of thigh registers 155°F, about 30 minutes. Carefully lift turkey out of oil; transfer to a carving board.
Sprinkle hot turkey all over with Creole seasoning. Rest until thermometer registers 165°F, about 30 minutes. Carve turkey, and serve.