Instructions / Assembly
21
A 16-18 lb.
(
7.26-8.16 kgs.
)
turkey is recommended. However, you can deep fry up to a
20
lb. (9.07 k
g
s.) tur
k
e
y
. DO NOT EXCEED 20 lbs. (9.07 k
g
s.)
.
Frozen turkeys should be thorou
g
hly defrosted to 35°-40°F (1.6°-4.4°C). The turkey
must
b
e r
i
nse
d
t
h
oroug
hl
y or soa
k
e
d
i
n a warm water
b
at
h
f
or no more t
h
an 30 m
i
nutes
t
o remove any poss
ibili
ty o
f
rema
i
n
i
ng
i
ce crysta
l
s an
d
t
h
en
d
r
i
e
d
t
h
oroug
hl
y w
i
t
h
paper
t
owels before immersin
g
in hot oil. This will reduce splatter.
THAWIN
G
THE T
U
RKE
Y
Allow approximately 24 hours for every 4 lbs.
(
1.8 kgs.
)
of turkey thawed in the refrigerator.
COOKING INSTRUCTION
S
1. Ensure that the turke
y
is com
p
letel
y
thawed and free of ice and water. Remove neck
and giblet bag. Pay special attention to inner cavities when checking for ice or water.
2. Make sure drain valve is closed. Fill pot with oil to the MAX fi
ll
li
n
e
.
fi
3. Set control dial to 375°F (191°C). Preheating time may take up to 45 minutes. Close the
f
r
y
er
lid.
4. While oil is preheatin
g
, prepare the turkey (see pa
g
e 20).
5
.
C
AL
CU
LATE
COO
KIN
G
TIME
T
h
e
f
ormu
l
a
f
or ca
l
cu
l
at
i
n
g
coo
ki
n
g
t
i
me
i
s to
f
ry tur
k
ey 3.5-4 m
i
nutes per poun
d
(
0.45 kg.
)
. Using a meat thermometer, check turkey breast to ensure it has reached
the a
pp
ro
p
riate tem
p
erature of 165°-170°F (74°-77°C). If
y
ou do not have a mea
t
thermometer then fry turkey 4 minutes per pound
(
0.45 kg.
)
.
6. The ready indicator light (green) will illuminate when temperature is reached.
7. Place turkey horizontally in the basket, breast side up (Fi
g
ure A).
8. Wear
i
ng protect
i
ve g
l
oves or
mi
tts,
h
oo
k
t
h
e
b
as
k
et
h
an
dl
e w
i
t
h
t
h
e
lif
t
i
ng
h
oo
k
(Fi
g
ure B) and VERY
S
L
O
WL
Y
lo
w
e
r t
he
baske
t
i
nt
o
t
he
ho
t
oil
.
O
n
ce
t
he
baske
t
is
i
n
pl
ace, c
l
ose t
h
e
lid
.
9. W
h
en t
i
me
i
s up, turn t
h
e
f
ryer to OFF an
d
unp
l
u
g
f
rom out
l
et. L
if
t t
h
e
b
as
k
et
f
rom t
h
e
h
ot o
il
s
l
ow
l
y,
h
oo
ki
ng t
h
e
d
ra
i
n c
li
p on t
h
e
b
as
k
et
i
nto t
h
e
d
ra
i
n c
li
p mount
i
ng
h
o
l
e
(Fi
g
ure C)
.
10. Allow turkey to rest in the basket for 10 minutes before removin
g
it for carvin
g
and
s
erv
i
ng. T
h
e tur
k
ey can rema
i
n
i
n t
h
e
b
as
k
et to coo
l
unt
il
rea
d
y to serve.
NOTE
:
• Cooking conditions vary. Insert a food thermometer 2 inches
(
5.08 cm
)
i
nto t
h
e
d
ee
p
est
p
art o
f
t
h
e tur
k
e
y
b
reast an
d
ma
k
e sure an
i
nterna
l
temperature of 165°F
(
74°C
)
is reached.
• The appliance uses sli
g
htly less than 3
g
allons (12 qts.) of oil, but make sure
you have at least 2.75 gallons
(
11 qts.
)
of oil on hand.
• Master
b
u
il
t® tur
k
e
y
i
s recommen
d
e
d
. However,
if
y
ou
h
ave anot
h
er
b
ran
d
p
l
ease remove t
h
e pop-up coo
ki
n
g
i
n
di
cator an
d
l
e
g
t
i
es.
How to Fry a Turkey in the Masterbuilt
®
Electric Fryer
DEEP FRIED WHOLE TURKEY
F
i
g
ure A
Fi
gure B
F
i
g
ure C
DRAIN
C
LIP
M
OUNTING HOLE
DEEP FRIED TURKEY BREAST
Fo
ll
ow t
h
e a
b
ove
di
rect
i
ons an
d
sa
f
ety precaut
i
ons an
d
a
dj
ust t
h
e
f
ormu
l
a to 7 m
i
nutes
per pound
(
0.45 k
g
.
)
. Start at 375°F
(
191°C
)
. After lowerin
g
turkey breast into fryer
reduce the temperature to 325°F (163°C) for the entire cookin
g
time
.
N
O
TE
:
Reducing the temperature to 325°F (163°C) is for cooking a turkey breast
O
NL
Y
.
Do not re
d
uce t
h
e temperature w
h
en coo
ki
n
g
a w
h
o
l
e tur
k
ey.
6
lbs.
X
7 m
i
n
.
4
2 m
i
n
.
Tota
l
Coo
ki
ng T
i
m
e
DRAIN
C
LIP