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FOR YOUR SAFETY, FOLLOW THESE STEPS TO
STEP 1 - If a fill line is stamped on the pot then STEP 1 is not needed. Fill the pot with oil to the fill line
and go to STEP 2. If there is no stamped line, place thawed turkey, up to 18 lbs (8kg) MAX size, into
basket and lower turkey into empty pot. Fill pot with water until the butt of the turkey is covered. There
must be 3 in (8cm) between this water level & the top of the pot. Remove the turkey from the pot allowing
all water to drain from the turkey. Once turkey has been removed, mark the waterline. Empty the water
from the pot and fill with oil up to the marked line.
STEP 2 - Insure that turkey is completely thawed and free of excess water and ice. Inject turkey with a
marinade of your choice. Cover the outside of turkey with cajun dry rub reasoning. Replace the turkey in
basket with legs pointing up. Ignite burner and bring oil temperature to 350°F (177°C).
Turn the burner off before placing the turkey into oil. With cooking gloves on, lower the turkey into oil
very slowly avoiding hot steam. Then cover with lid. Re-light the burner.
Using the thermometer keep the oil temperature at 350°F (177°C). Cook turkey for 3 minutes per pound
and then add 5 minutes to total cooking time. Turkey may float before cooking time is complete. Continue
cooking turkey for the total amount of time calculated. When cooking is complete, turn burner OFF and
remove food slowly.
Example: Cooking a 16.5 lb (7.48kg). turkey
3 minutes x 16.5 = 49.5
49.5 minutes + 5 = 54.5
Total cooking time: 54.5 minutes
STEP 3 - Turn the turkey fryer OFF and remove
the basket slowly. This is a safe and easy way
to allow turkey to drain and cool at the
same time.
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PROPERLY DEEP FRY A TURKEY
Thawing a Turkey in Cold Water
Thawing Times:
8lb (3.6kg) to 12lb (5.4kg) 4 to 6 hours
12lb (5.4kg) to 16lb (7.3kg) 6 to 8 hours
16lb (7.3kg) to 18lb (8.2kg) 8 to 10 hours
Turkeys thawed by the cold water
method should be cooked immediately
because conditions are not
temperature controlled.
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