Brinkmann 812-3325-7 owner manual Dry pot thoroughly. Fill pot with the measured amount of oil

INSTR-Turkey Fryer/Sears 9/26/01 9:35 AM Page 8

DEEP FRIED WHOLE TURKEY – USING BOILING POT WITH TURKEY STAND AND HANGER

NOTE: Although vegetable oil may be used, we recommend that you use high quality cooking oil such as peanut oil when deep frying. Peanut oil can withstand many frying cycles as well as high frying temperature when cooking large quantities of food.

WARNING: To remove the Turkey Stand, grip the turkey hanger firmly with both hands and insert through hole at top of Turkey Stand. Only use the Turkey Hanger provided with this stand. Use of any other item or hanger could lead to personal injury.

WARNING: Always remove the Turkey Stand SLOWLY using Turkey Hanger from boiling pot to allow hot liquid to drain. Lifting Turkey Stand out of pot too quickly may cause hot liquid to splash out of boiling pot and could result in severe burns for anyone near the pot.

WARNING: When lifting Turkey Stand out of pot, be sure to lift straight up and attain proper clearance above rim to prevent overturning pot with hot liquid.

When deep frying a whole turkey, select a turkey in the 8 to 12 lb. range and thaw completely.

Step 1:

Determine the amount of oil required by placing the turkey on Turkey Stand and placing in the empty pot. Add water to pot until turkey is covered by no more than an inch of water.

Step 2:

Remove Turkey Stand and turkey. Empty and measure the amount of water in pot. This will give you a close approximation of the amount of oil required to fry the turkey.

Step 3:

Dry pot thoroughly. Fill pot with the measured amount of oil.

Step 4:

Place pot with oil on cooker. Bring liquid to the desired cooking temperature (350°-375°F for frying). For best results, use a deep fry thermometer to check the temperature of the oil in pot. If oil begins to smoke, reduce heat to avoid igniting the oil. Do not allow oil to exceed 375°F as it can ignite.

Step 5:

Pat the turkey dry and sprinkle Brinkmann Fried Turkey Rub’N Spice or other seasoning between skin and meat of the turkey.

Step 6:

Place seasoned turkey with the neck cavity pointing down on Turkey Stand. Wearing protective gloves and clothing, use the Hanger to slowly lower stand into hot oil. It is important to maintain a temperature between 350° and 375°F. Once oil regains this temperature, you may need to regulate the flame. Do not let oil overheat or a fire may result.

Step 7:

Estimate cooking time by the formula of 3 minutes of frying time per pound of turkey (example: a 10 lb. turkey should cook at least thirty minutes). Check doneness with a meat thermometer after removing turkey from hot oil. Use caution as food will be very hot.

Step 9:

When food is done, turn cooker OFF.„Always turn propane tank valve OFF first, then turn the “T valve OFF.

Step 10:

Allow cooker to cool completely, then follow instructions in the ”After-Use Safety” and “Proper Care & Maintenance” sections on page 8 of this manual.

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