User Guide

Preparation
- Clean and dry poultry inside & out, removing giblets and neck, and trimming away all excess fat and skin.
Make sure opening around the neck cavity is wide and clear. . .very important!
- Make a 1-inch cut in the skin at the leg-thigh joints. This allows oil to drain when poultry is done...
very important!
- Rub poultry with seasonings. (use poultry seasoning, cajun seasonings or salt & pepper)
Optional: If using a liquid marinade, inject into poultry at various points on the breast, thighs, and drumstick.
(Figure #1 & #2)
Hint: When using a dry powder marinade, mix with Orange Juice instead of water. Acidity in the Orange
Juice enhances the marinade plus acts as a meat tenderizer. Hint: Try injecting your favorite beer, wine,
or sherry mixed with worcestershire into chickens prior to frying or grilling. The results are spectacular!
- Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning.
- Place turkey upside down on rack, with legs facing up, no batter required. Remember, poultry legs
facing up.
Frying Instructions
- Pour peanut oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer
is in the oil at least one inch... very important! Typical oil amounts are: 30-Qt. - - - - - - - - 3 Gallons
34-Qt. - - - - - - - - 4 Gallons
- Following instructions, light the gas cooker and set at a low flame.
- Carefully place the pot on the cooker and adjust the flame higher.
- Heat oil to 325 – 350°F. Depending on the amount of oil used & weather conditions, it may take from
15 to 25 minutes for the oil to reach 325°F. Optimum frying temperature is 350°F.
- When oil reaches 350°F, reduce heat by turning regulator valve.
- Attach grab hook to the top loop of the rack. Wearing gloves, very slowly & carefully lower poultry into
pot. It may take 60-90 seconds to completely lower poultry into the oil! (Figure #3)
WARNING: Do not drop the turkey into the oil! This could cause a boil-over resulting in a serious
grease fire! Remember ...slowly...lower the poultry into the oil.
Figure #1
Figure #2
Whole Fried Turkey & Chicken
Preparation & Cooking
Instructions for safely performing cooking operations, as applicable to the appliance.
Liquid marinades
are available at
most Grocery
Stores.
Inject marinades
or beer at
various points as
shown.
WARNING: Allow poultry to thaw completely. . .Very Important!
Never, never insert frozen or partially frozen poultry into hot oil!
Doing so will cause a violent boil over and grease fire!
Always test the thermometer to insure it is working properly!
- After turkey is completely in the oil, remove grab hook from rack. (Figure #4)
- Inserting the poultry will reduce the temperature of the oil. Slowly increase the heat so that the temperature
of the oil will come back to 325-350°F This will take several minutes. Monitor the thermometer to maintain
this temperature. (Chilly conditions may prevent the temperature from returning to 350°F If so, just add
3-4 minutes to overall cooking time.)
- Fry turkey for 3 to 3 1/2 minutes per pound or until golden brown. (Ex: a 15 pound turkey will take
between 45 and 50 minutes to cook.) Turkeys over 18 pounds typically take 60 minutes.