FREQUENTLY ASKED QUESTIONS
Why won’t my turkey fryer turn on?
The Control Panel features a “Safety Switch” that must be mounted properly on the mounting bracket of the outer shell for unit to power on (see pg.3). Power light will illuminate when control panel is mounted correctly.
How much oil do I need to use?
Fryer will require approximately 2 gallons (7.6L) of oil max. The MAX fill line is the maximum amount of liquid that can safely be used in this unit. Filling to the line is more than enough water or oil to prepare most food in this (see pg. 7). Oil may not cover top of turkey breast. It is not necessary to add more oil, the breast will cook through completely during frying.
What type of oil should I use?
Peanut oil is recommended because of the great taste and higher smoke point but any common cooking oil may be used.
How hot will the oil become?
Oil will reach 375°F (191°C) in approximately 35 minutes. Oil temperature will decrease when turkey is placed in fryer. Follow set cooking time in this manual.
Should I keep the lid on during use?
Yes, the lid helps retain heat, and keeps splatter inside unit.
What size turkey can I deep fry in this unit?
A 10-12lb (4.5 - 5.4kgs) turkey is recommended. However, you can deep fry up to a 14 lb (6.35kgs) turkey in this unit. DO NOT EXCEED 14 lbs (6.35kgs).
Can an extension cord be used with this unit?
No, extension cords will lose electric current resulting in increased cooking time and decreased performance. Extension cords can also pose a trip hazard.
Does the turkey go in the basket breast side up or down?
Turkey and turkey breasts should be placed horizontal in basket, breast side up (see Fig. A on pg. 6).
I followed the formula and the turkey did not fully cook. What went wrong?
Cooking conditions may vary. Turkey could have been cold. Bring turkey to room temperature before frying. Sometimes a cold or frozen spot in a joint or deep in the turkey breast does not allow that section to cook properly. For best results wash with lukewarm water and pat dry inside and outside with paper towels before injecting with marinade.
Can the Electric Turkey Fryer be used outdoors?
Outdoor use is not recommended for Masterbuilt’s Butterball R Electric Turkey Fryer. If you do not want to use the unit in your house please use in a garage or covered patio to prevent Electric Turkey Fryer from being exposed to rain showers.
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STOP! For Assembly Assistance, Missing or Damaged Parts
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DEEP FRIED WHOLE TURKEY
A 10-12lb (4.5-5.4kgs) turkey is recommended. However, you can deep fry up to a 14 lb (6.35kgs) | Fig. A |
turkey in this unit. DO NOT EXCEED 14 lb (6.35kgs). | |
|
Frozen turkeys that are to be used for deep frying should be thoroughly defrosted 35°- 40°F(1.6°- 4.4°C). | |
The turkey must be rinsed on the outside and in the cavities with warm water or soaked in a warm | |
water bath for no more than 30 minutes to remove any possibility of remaining ice crystals and then | |
dried thoroughly with paper towels before immersing in hot oil. This will reduce splatter. | |
THAWING TURKEY | |
Allow approximately 24 hours for every 4lbs (1.8kgs) of turkey thawed in the refrigerator. | |
COOKING INSTRUCTIONS
1.Insure that the turkey is completely thawed and free of ice and water. Remove neck and giblet bag. Pay
special attention to inner cavity area when checking for ice or water. | Fig. B |
2.Fill pot with oil to the max fill line.
3.Set control dial to 375°F (191°C) (pre-heating time may take up to 35 minutes).
4.Close lid on the fryer.
5.While oil is pre-heating, prepare the turkey (see pg. 5). Inject with Butterball
Marinade and season the outside of the turkey with a Butterball
Turkey Seasoning .
6.CALCULATE COOKING TIME
The formula for calculating turkey cooking time is to fry turkey 3.5-4 minutes per pound (0.45kg). Using a meat thermometer check turkey breast to ensure it has reached the appropriate cooking temperature 165°F-170°F (74°C-77°C). If you do not have a meat thermometer then fry turkey 4 minutes per pound (0.45kg).
7.Ready indicator light will illuminate when temperature is reached.
8.Place turkey horizontally in basket, breast side up (Fig. A).
9.Wearing protective gloves or mitts, hook the basket handle with the lifting hook and VERY SLOWLY lower the basket into the hot oil (Fig. B).
10.With basket in place, close lid.
11. Set digital timer to calculated time (see Operating Instructions pg. 4).
12. Be certain to cook for complete calculated time .
13. When time is up, turn the turkey fryer to MIN and unplug from outlet. Lift the basket from the hot oil slowly, hooking the drain clip on basket into drain clip mounting hole (Fig. C).
| 14. Allow turkey to rest in basket for 10 minutes before removing for carving and serving. The turkey | |
| Fig. C |
| can remain in the basket to cool until ready to serve. |
| |
NOTE: • Cooking conditions vary. Insert a food thermometer 2 inches (5.08cm) into the deepest | Drain |
part of turkey breast and make sure an internal temperature of 165°F (74°C) is reached. | Clip |
|
•Purchase 2 gallons (8qts) of oil to be used, although unit uses slightly less than 2 gallons (8qts).
•Butterball turkey is recommended however if you have another brand please remove the pop-up cooking indicator and leg ties.
DEEP FRIED TURKEY BREAST | Drain Clip |
Follow the above directions and safety precautions and adjust formula to 7 | Mounting Hole |
|
minutes per pound (0.45kg). Start at 375°F (191°C) after lowering turkey | |
breast into unit reduce temperature to 325°F (163°C) for entire cooking time. | |
| 6 lbs | |
X | 7 min | |
| 42 min Total Cooking Time | |
NOTE: • Reducing temperature to 325°F (163°C) is for cooking a turkey breast ONLY
Do not reduce the temperature when cooking a whole turkey.
