PREPARATION AND COOKING OF WHOLE FRIED TURKEY

CAUTION:

DO NOT use a kitchen stove for frying a whole fried turkey with this unit. This unit is designed for use on outdoor gas cookers. Be sure to read and follow all instructions provided with your gas cooker and propane tank.

EQUIPMENT:
( We recommend using this 26-quart turkey fryer on the Bayou Classic, model #SPIO High/Low Outdoor Gas Cooker fueled by propane.
( A long-stemmed deep fry thermometer such as the 12-inch stainless steel thermometer from Bayou Classic, model #5025. A thermometer must be used to maintain proper oil temperature.


INGREDIENTS:
( Turkey, up to 16-pounds
( Peanut oil: for a 10-12 pound turkey use 11/2 - 2 gallons
13-16 pound turkey use 2 112 - 3 gallons
If uncertain about how much peanut oil to use, place turkey in pot and fill with water until turkey is covered. The amount of water used corresponds to the amount of oil needed. (Peanut oil is the healthier choice and also remains dear longer.)
( Seasonings: salt and pepper or a Cajun seasoning.
( Optional: Marinade for injecting into turkey. (We recommend the Cajun Injector brand. If unavailable in your area, call 1-800-300-5081.)





PREPARATION:
( Allow turkey to thaw completely.
( Clean and dry turkey inside and out; removing giblets and neck, and trimming away all excess fat. Make sure opening around the neck is clear.
( Rub turkey with seasonings.
( Optional: if using a marinade, inject into turkey at two points on the breast and on the thighs. (Figure #1)
( Place turkey upside down on rack, with legs facing up.



COOKING:
( Following instructions, light the gas cooker and set at a low flame.
( Pour peanut oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is as far down as possible without touching the bottom of the pot.
( Carefully place the pot on the cooker and adjust the flame higher, but do not put it at full blast
( Heat oil to 325 degrees. Depending on the amount of oil used, it may take from 15 to 20 minutes for the oil to reach 325 degrees.


CAUTION: When turkey is lowered into the hot oil, it will cause the oil to splatter. This can cause severe bums; therefore, we recommend wearing work gloves, a long-sleeved shirt, and safety goggles.
( When oil reaches 325 degrees, reduce heat.
( Attach grab hook to the top loop of the rack. Very slowly and carefully lower turkey into pot. (Figure #2).
( Remove grab hook from rack. (Figure #3)
( Inserting the turkey will reduce the temperature of the oil. Slowiy increase the heat so that the temperature of the oil will come back up to 325 - 350 degrees. This will take several minutes. Monitor the thermometer to maintain this temperature. (Windy conditions may prevent the temperature from returning to 325 degrees. If so, just add 3 - 4 minutes to overall cooking time.)
( Fry turkey for 3 - 3 1/2 minutes per pound or until golden brown. (Ex: a 15-pound turkey will take between 45 and 53 minutes to cook.)
NOTE: While cooking, hot oil will spew up through the turkey's body like a fountain.

CAUTION: Turkey must be monitored at all times. DO NOT leave pot and cooker unattended while in use.
DO NOT use lid while frying. Use lid only when the pot is being used for other types of cooking such as soups, stews, or gumbos.

( When turkey is done, turn cooker off at tank. Leaving pot on cooker, place grab hook through top loop of the rack and very carefully remove rack from pot.
( Place rack with turkey on absorbent paper and allow turkey to drain for a few minutes. (Figure #4)
( Carefully remove turkey from rack and place on platter... ENJOY!




WARNING: Use extreme care and caution when frying whole turkeys, chickens, or any other foods. If used properly, this unit provides safe and enjoyable outdoor cooking. However, grease fires can occur. To reduce the chance of injury and/or property damage, be sure to:

1. Use outdoors only! Never leave cooker unattended!
2. Use in an open area away from houses, garages, storage sheds, decks, shmbbery, and trees.
3. Carefully read and follow operating instructions provided with the gas cooker and propane tank.
4. Should a grease fire occur, turn oft the gas at the tank and cover the pot with the lid.

This Document
Was Last Modified
On May 4, 13

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