Cabela's 551306, Руководство пользователя

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DEEP FRIED TURKEY INSTRUCTIONS
ONLY PROCEED TO PREPARE YOUR TURKEY FOR FRYING IF YOU HAVE READ
ALL THE INSTRUCTIONS IN THIS MANUAL
1. Check pg. 14, “Determining Proper Fill Levels for Cooking Vessels,” to determine the amount
of oil and size of turkey recommended for your turkey cooker model. Tip: Make sure the meat of
the entire bird is submerged, but the tips of the turkey leg bones can be above the level of the
grease when the bird has been placed into the pot for cooking. This helps prevent overflow of
the oil.
2. Pour the necessary amount of cooking oil into the pot. Never overfill the cooking vessel.
3. Light the cooker as per the instruction manual. Never allow temperature of oil to exceed 350°F
(177°C). Always use a deep fry thermometer to monitor the temperature of the oil. Never leave
the cooker unattended!
4. Thaw and towel dry the turkey completely. Coat the turkey inside and out with King Kooker ®
Cajun Seasoning. Inject with marinade if desired. See the following page for injecting tips.
5. Place the turkey on the frying rack or basket with the legs up. (Figure #1)
6. Wearing mitts for protection and using the lifting hook or basket, lower the turkey into the 350°F
(177°C) oil very slowly. Be careful not to splash hot oil. (Figure #2)
7. Cook turkey at 350°F (177°C) for 3 1/2 minutes per pound. When the planned cooking time has
passed and it is time to check for doneness, turn the gas to the burner completely
off. (Figure #3)
8. Make sure the burner is off before lifting the turkey to drain. Using mitts and lifting hook/basket
again, slowly lift turkey from the pot. Allow the turkey to drain. Slice at the thigh joint. If the thigh
appears to be well cooked, the turkey is ready. Allow the turkey to cool before slicing.
FAILURE TO FOLLOW THESE INSTRUCTIONS AND WARNINGS COULD RESULT IN FIRE,
EXPLOSION, BURN HAZARD OR CARBON MONOXIDE POISONING WHICH COULD CAUSE
PROPERTY DAMAGE, PERSONAL INJURY OR DEATH.
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