TF1008-011991-T ENG
P.13
22062011
PREPARE PROPERLY
z
Remove and discard any thermometer buttons, leg
holders and giblet packs contained inside the
completely thawed turkey.
Do not attempt to fry a
frozen or partially frozen turkey. Ensure your turkey
is completely thawed prior to proceeding.
The
USDA recommends thawing 24 hours (1 day) for every
4-5 pounds in refrigerator.
z
Insert the T-Star stand up through the cavity of turkey so
that the legs are at the top.
Determining the maximum fill level when using a vessel without a maximum fill line:
z
Place the turkey (or other food product) on the lifter.
z
Place the turkey and lifter into the empty pot.
z
Fill the pot with water just until the turkey is completely
submerged. There must be a minimum of 3 inches or 8 cm
between the water level and top of the pot.
z
Remove the turkey from the pot and either mark the water
level on the side of the pot or measure the amount of water in
the pot
z
Remove the water and completely dry the pot and the turkey.
z
This is the amount of peanut oil the pot is to be filled with to
cook the turkey
z
Use marinade by injecting it into the thicker areas of the turkey
breasts and thighs.
z
To use, load the injector with marinade and insert the needle
into the turkey. Withdraw the needle slowly while pushing the
plunger, minimizing large pockets of marinade and spreading it
more evenly. Discard any unused marinade.
z
Completely pat dry the inside and outside surfaces of the
turkey. This is very important as it reduces the splattering of
oil. After patting the turkey dry, add herb rubs or seasonings to
the skin
