Masterbuilt 20100809 Assembly Steps, Roasted Turkey, Turkey Breast with Roasted Vegetables

RECIPES

ROASTED TURKEY

A 10-12lb (4.5-5.4kgs) turkey is recommended. However, you can roast up to an 18 lb (8.16kgs) turkey in this unit. DO NOT EXCEED 18 lbs (8.16kgs).

Frozen turkeys that are to be used should be thoroughly defrosted 35°- 40°F (1.6°- 4.4°C). The turkey may be rinsed on the outside and in the cavities with warm water to remove any possibility of remaining ice crystals and then dried thoroughly with paper towels before roasting.

THAWING TURKEY

Allow approximately 24 hours for every 4lbs (1.8kgs) of turkey thawed in the refrigerator.

COOKING INSTRUCTIONS

1.Ensure that the turkey is completely thawed and free of ice. Remove neck and giblet bag. Pay special attention to inner cavity area when checking for ice or water.

2.Pre-soak 1 cup wood chips for at least 30 minutes (optional for smoke flavor).

3.Place 1 cup of wood chips in wood chip tray (optional for smoke flavor).

4.Set control dial to HIGH.

5.Prepare the turkey. Inject with Butterball R Marinade, season inside and outside of the turkey with Butterball R Turkey Seasoning (Seasonings not included).

6.CALCULATE COOKING TIME

The formula for calculating turkey cooking time is 10 minutes per pound (0.45kg) or until a food thermometer reads a temperature of 165°F-170°F (74°C-77°C) 2 inches (5.08cm) into the deepest part of the turkey breast.

12 lbs - weight listed on tag X 10 min

120 min Total Cooking Time

ASSEMBLY STEPS

	3	Secure side handles (12) to outer
1		shell (1) using pan head screws (A).
		Repeat step on opposite side.
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A

7.Indicator light will turn off when set temperature is reached.

8.Place turkey on turkey stand vertically in basket, breast side up (see pg. 8).

9.Insert thermometer into deepest part of turkey breast (see pg. 8).

10.Wearing protective gloves or mitts, hook the basket handle with the lifting hook and slowly lower the basket into oil free turkey fryer.

11.With basket in place, close lid.

12. Set a timer.

13. Be certain to cook for complete calculated time, or until internal temperature in turkey breast reaches 165°F (74°C).

14. When time is up, turn the control panel to OFF and unplug from outlet. Lift the basket from the oil free turkey fryer slowly. Place on a heat-resistant surface.

15. Carefully transfer turkey from basket to serving platter.

16.Let turkey rest 10-15 minutes.

NOTE: • Cooking conditions vary. Insert a food thermometer 2 inches (5.08cm) into the deepest

part of turkey breast and make sure an internal temperature of 165°F-170°F (74°C-77°C) is reached.

•Butterball turkey is recommended however if you have another brand please remove the pop-up cooking indicator and leg ties.

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Place basket (4) into inner lining (2).

Insert cooking rack (5) and turkey stand

(6) into basket (4).

Place lid (7) on assembled unit.

Insert wood chip tray with wood tray lid (10) into outer shell (1).

Place drip cup (15) into drip cup holder (16).

Connect control panel (13) into control element bracket (18) as shown.

TURKEY BREAST WITH ROASTED VEGETABLES

1 bone-in whole turkey breast, about 5 pounds 4 tbsp. (1/2 stick) unsalted butter, softened

1 tsp. garlic

½tsp. each salt and freshly ground pepper 1 yellow onion

6 carrots

1 pound Brussels sprouts

8 red new potatoes ¼ cup olive oil

Peel and cut carrots into 2-inch chunks. Set controller to MED. Mix 2 tablespoons butter, garlic, salt and pepper together. Spread mixture over the turkey breast. Place breast in basket. Roast the turkey for 1 hour. Toss the vegetables with olive oil and scatter the onion, carrots, Brussels sprouts and potatoes. Spread around turkey and sprinkle with salt and pepper. Continue to roast for about 1 hour more until breasts are well browned and an instant-read thermometer inserted into the thickest part of the breast registers 165° F (74°C). Remove the turkey to a cutting board, cover and let rest for 20 minutes. Stir the vegetables. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

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UNIT IS READY FOR USE

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