Use and Care Guide
RECIPES
Deep Fried Turkey - Injected
Ingredients
• 10 to 14 lb. whole turkey
• 2/3 cup vinaigrette dressing
• 1/3 cup dry sherry
• 1 tablespoon lemon pepper seasoning
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
Crawfish Boil
Ingredients
Preparation:
1. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly
with paper towels. It is very important to dry both outside and inside cavities.
2. In a medium mixing bowl, combine vinaigrette, dry sherry and seasonings together.
Strain the marinade.
3. Inject the marinade in the turkey breast, thighs and legs using an injection syringe.
4. Marinade for at least 3 hours in a food-safe plastic bag in a refrigerator.
5. Drain the marinade completely from the turkey and discard marinade.
Place the turkey in the fryer basket or on a rack, neck down.
6. Bring oil temperature to 375°F (191˚C) and very slowly lower the turkey into the hot oil.
7. The temperature will drop to approximately 350°F (177˚C).
8. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-14 lb. turkey.
9. Use a meat thermometer to ensure the turkey has an internal temperature of at least 170°F
(77˚C).
10. Carefully remove the turkey from the fryer and let sit for 15 minutes before carving.
Preparation:
1. Add the garlic, bay leaves, salt, pepper, oranges, lemons, artichokes, and potatoes in the
strainer basket and place into the water. Bring to a boil, then reduce to a simmer, and cook for
20 minutes. Stir in the onions, mushrooms, and green beans; cook 10 minutes more. Stir in the
sausage; cook 10 minutes more. Carefully add the crawfish to the pot and return to boil, then
simmer for about 5 minutes or until the crawfish shells are bright red and the tails pull
out easily
2. Remove strainer basket from the pot and drain according to directions detailed earlier in this
guide. Serve crawfish hot.
• 2 heads garlic, unpeeled
• 5 bay leaves
• 2 (3 ounce) packages dry crab boil
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 large oranges, halved
• 4 large lemons, halved
• 2 large, whole artichokes
• 10-20 small red potatoes, washed
• 2 large white onions, sliced
• 2 lbs. of washed mushrooms
• 3/4 lb. fresh green beans, trimmed
• 2 lbs. smoked sausage, cut into 1/2
inch slices
• 4 lbs. live crawfish, rinsed
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