Braden Family Cookbook

Chuck Braden

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2 tablespoons Kosher salt
2 teaspoons garlic powder
2 teaspoons white pepper
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 cup melted butter

Blend all of the dry ingredients then mix with the butter.

Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.

Heat 3 gallons of vegetable oil in a tall "turkey fryer" pot to 350 degrees. Attach the turkey to a rod with a plate on one end and a hook on the other end. Using a hangar (rod and hanger available from King Kooker 800 783-3885), lower the turkey carefully into the hot oil.

Cook turkey for 3 1/2 minutes per pound. Remove slowly and carefully when done.

Suggested wine: Schramsberg Blanc de Blanc (CHAMPAGNE REALLY GREAT WITH FRIED FOOD)