Braden Family Cookbook
DEEP FRIED TURKEY
CAJUN TURKEY INJECTION
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)