Nexgrill 840-0005, Owner'S Manual, Page: 24 / 48

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Operating instructions
PREPARING THE TURKEY
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Thaw the turkey COMPLETELY before frying. Do not attempt to fry a frozen or partially frozen turkey.
USDA recommends to thaw the turkey in the refrigerator for 24 hours per 4-5 pounds.
•
Remove any thermometer buttons, giblet packs, and leg holders form the turkey. Insert the star turkey
lifter into the cavity of the turkey so that the legs are facing upward.
•
If using a vessel without a maximum fill line, or to determine the proper amount of oil to fry your food
item, follow the instructions below:
1. Place the turkey on the star lifter and lower it into the cooking vessel.
2. Fill the vessel with just enough water to cover the turkey. The water level must be at least 3
in (8 cm) below the top edge of the vessel.
3. Remove the turkey and either mark the water level on the side of the vessel or measure
the amount of water. This is the amount of peanut oil to use for frying the turkey.
4. Remove the water and dry the turkey and vessel.
•
If using a marinade on the turkey, inject it into the thicker areas like the breasts and thighs.
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Use the marinade injector as instructed on its packaging; or, in the absence of instructions,
fill the injector with marinade and insert the needle into the turkey. Then, push the plunger
while slowly withdrawing the needle to prevent creating large pockets of marinade.
•
Pat dry the surfaces of the turkey completely to reduce oil splattering. Once dry, seasonings can be
applied to the skin.
COOKING THE TURKEY
•
Check the regulator hose connections and conduct a leak test prior to use.
•
Make sure that there is proper clearance on all sides of the unit, that the propane tank is not too close to
the appliance, and that the vessel is centered on the burner.
• Fill the cooking vessel with the amount of peanut oil determined above in the “turkey preparation”
section.
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Do not place an empty cooking vessel on the appliance once the burner is lit as the
cooking vessel can melt.
• Attach the thermometer to the side of the cooking vessel making sure that at least 2.75” of the
thermometer tip is submerged in oil.
•
Light the burner as described on the previous page and heat the oil to 325 ºF (162 ºC). Never leave the
fryer unattended during use.
•
Once the oil reaches 325 ºF (162 ºC), the oil is at the right temperature to fry. If during the frying process
the oil temperature reaches 400 ºF (204 ºC) or if the oil begins to smoke, turn the burner off immediately.
•
Wearing long, insulated, flame retardant gloves, use the lift hook to slowly lower the turkey into the
cooking vessel.
•
Adjust the burner as necessary to maintain the oil temperature at 325 ºF (162 ºC) throughout the frying
process. Do not leave the fryer unattended.
•
Cook until the turkey is golden brown (approximately 3.5 minutes per pound).
•
Carefully remove the turkey using the lift hook and place it on paper towels in an aluminum pan.
•
Check the internal temperature of the turkey using a meat thermometer. The internal temperature should
reach 180 ºF (82 ºC).
•
Remove the star lifter from the turkey and allow the turkey to sit for 15 minutes before slicing so that the
juices can settle back into the meat.