Use and Care Guide

INSTRUCTIONS FOR DEEP FRYING A TURKEY
Special Instructions for Deep Frying a Turkey
Directions:
1. Fill pot with correct amount of oil based on instructions on page 11.
2. Place cooking pot with oil on the stand with the support brackets placed
at the proper level. Bring the oil to the correct temperature (350˚-375˚F or
177˚-191˚C). Do not allow oil to exceed 375˚F (191˚C.)
3. Make sure the turkey is completely dry and place it on the poultry stand
with the cavity down. Make sure to use protective clothing and gloves and
slowly lower poultry stand into oil. Make sure to keep the temperature of oil
between 350˚ and 375˚F (177˚and 191˚C). You may need to regulate the
burner in order to do so.
4. Cook turkey approximately 3 minutes per pound. However, always make
sure the inside of the turkey has reached a temperature of at least 170˚F
(77˚C).
5. Slowly remove the turkey and stand.
6. First turn propane tank valve to the “OFF” position. Then turn the regulator
to the “OFF” position.
7. Allow entire unit to fully cool before cleaning and storing.
WARNING
When removing the poultry stand, rmly hold the safety hanger with both hands and place
through the hole at the top of the stand. Only use the provided safety hanger.
WARNING
When removing poultry stand, always do it slowly to allow the hot oil to drain.
Failure to do so could result in serious burns.
WARNING
When removing poultry stand, lift straight up and ensure turkey has proper distance from
the rim of the pot, making sure not to overturn the pot of hot oil.
Helpful Hints:
• The best oil to use is one with highest smoke temperature. Cottonseed and
peanut oil are considered the best, but vegetable and canola oil can also be used.
• After it is fully cooled (under 115˚F or 46°C) oil can be filtered and refrigerated
for use at another time per manufacturer’s product guidelines.
CAUTION
High-moisture or frozen food will splatter hot oil. Appropriate safety equipment should be used such
as: apron, oven mitts and eye protection
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