14
STEP 1:
Place cooking pot with oil on fryer stand. Make
sure the oil thermometer is clipped to the side of
the cooking pot.
Do not use the lid when heating or cooking with
oil. Heat the oil to 325ºF-350ºF (163ºC-177ºC).
Never leave the heating oil unattend as it can
ignite. Carefully monitor the temperature and
never allow it to reach the red “
fi
re hazard” zone
on the oil thermometer.
STEP 2:
Using an injector (sold separately), inject
marinade into the thicker areas of the turkey’s
breast and thighs. Insert the needle into the
turkey and withdraw it slowly while pushing
the plunger. This will prevent large pockets of
marinade and spread it evenly. Discard any
unused marinade. Completely pat the turkey
dry inside and out. This is very important as it
reduces oil splatter. When turkey is dry, add herb
rubs or seasonings to the skin.
STEP 3:
Place the seasoned turkey
in the Twist & Drain
TM
basket
or on the poultry stand. Wear
protective gloves and clothing
and use the lifting hook to
slowly lower the turkey into
the hot oil. When lowering,
make sure that the Twist &
Drain
TM
tabs on the basket
do not contact the tabs on
the inside of the cooking pot.
It is important to maintain a
COOKING INSTRUCTIONS
Use only the lifting hook provided with your kit.
Use of any other item or hanger could lead to
personal injury.
Always remove the turkey from the cooking
pot SLOWLY. Lifting the turkey too quickly may
cause hot liquid to splash out of the cooking
pot and could result in severe burns for anyone
near the cooking pot. Be sure to lift straight
up and well above the cooking pot to avoid
overturning the cooking pot full of hot liquid.
WARNING
temperature between 325ºF (163ºC) and 350ºF
(177ºC). Regulate the
fl
ame with the regulator
control valve as needed. Do not let the oil
overheat as a
fi
re could result.
STEP 4:
Estimate cooking time by the formula of 3.5
minutes of cooking time per pound of turkey.
For example, a 10 lb turkey should cook
approximately 35 minutes. When the cooking
time has ended, lift the basket using the lifting
hook and align the
Twist & Drain
TM
tabs
on the basket with
the tabs on the inside
of the cooking pot.
If using the poultry
stand, place stand on
a suitable surface for
draining. Allow the
turkey to drain while
checking the internal
temperature with a
meat thermometer. Use caution as the turkey
will be very hot. The safe internal temperature
should be 170ºF (77ºC) in breast and 180ºF
(82ºC) in thigh.
STEP 5:
When cooking is complete, turn the fryer OFF.
Always turn the LP tank valve OFF
fi
rst, then
turn the regulator control valve OFF. Allow the
fryer and oil to cool completely. Never attempt
to drain oil or move the cooking pot until oil has
cooled below 115ºF (46ºC) as severe burns
could result.
DEEP FRIED
WHOLE TURKEY
The oil thermometer should not be inserted
into or touching food when measuring
temperature of cooking oil. End of oil
thermometer should be at least one inch
below oil level.
WARNING
