Instructions / Assembly

18
FOR YOUR SAFETY, FOLLOW THESE STEPS ON
HOW TO PROPERLY DEEP FRY A TURKEY
• STEP 1 - If a max fill line is indicated on the pot, then STEP 1 is not needed. Fill the pot with oil to the
fill line and go to STEP 2. If there is no indication line, place thawed turkey onto poultry rack and lower
turkey into empty pot. Fill pot with water until the turkey is covered. There must be at least 3-in (8cm)
between this water level & the top of the pot. Remove the turkey from the pot allowing all water to drain
from the turkey. Once turkey has been removed, mark the waterline. Empty the water from the pot and
fill with oil up to the marked line.
• STEP 2 - Insure that turkey is completely thawed and free of excess water and ice. Inject turkey with
a marinade of your choice. Cover the outside of turkey with cajun dry rub reasoning. Place the turkey on
poultry rack with legs pointing up. Ignite burner (see page 12) and bring oil temperature to 350°F (177°C).
Turn the burner off before placing the turkey into oil. Wearing cooking gloves, and being sure to
stay away from hot steam, lower the turkey into the oil very
slowly. Re-light the burner. Using the thermometer keep
the oil temperature at 350°F (177°C). Cook turkey for 3.5
minutes per pound. Turkey may float before cooking time is
complete. Continue cooking turkey for the total amount of
time calculated. When cooking is complete, turn burner OFF
and remove food slowly.
Example: Cooking a 25-lb (11.36-kg) turkey
3.5 minutes x 25-lbs = 87.5 minutes
Total cooking time: 87.5 minutes
Thawing a Frozen Turkey
The USDA recommends thawing 24 hours (1 day) for every 4-5
pounds in refrigerator.
• Do not allow oil to get hotter than 400°F (204°C). One gallon of oil
can reach 350°F (177°C) in 7 to 10 minutes. Use thermometer to check
temperature, or if oil begins to smoke, IMMEDIATELY turn burner OFF.
• When in use, do not leave fryer unattended. Oil will heat up quickly
and ignite at 550°F (287°C) to 700°F (371°C).
• Failure to completely thaw and dry foods may cause oil or grease to
overow. When frying with oil or grease, all food products MUST be
completely thawed and towel dried to remove excess water. If ice is
present on food, this means the thawing process is not complete and
may cause a boil over when placed into HOT oil causing a re.
• Do not leave oil/grease unattended while in use.
WARNING