OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED
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Thermometer to prevent overheating and to ensure proper cooking temperatures. Heat oil to 325ºF to
350ºF (163ºC to 177ºC). Do not use a lid when heating oil or deep-frying.
Place completely thawed and towel dried turkey upside down on turkey stand, with legs facing up.
Once oil temperature reaches 325ºF to 350ºF (163ºC to 177ºC), using the lift hook provided, SLOWLY
and GENTLY, partially insert completely thawed and towel dried turkey into oil and then remove it. Oil
will boil do to moister on food. Repeat process further, approximately three or four times until turkey is
completely submerged, while observing cooking liquid level, to avoid accidental spillage. This does two
things. It seals the turkey, and it boils out excess moisture and helps prevent oil from boiling over.
When turkey is placed in the oil, the temperature will drop. Slowly bring oil back to 325ºF to 350ºF
(163ºC to 177ºC). Before oil reaches 350ºF (177ºC), turn flame intensity down by adjusting regulator
control valve so the temperature steadies between 325ºF to 350ºF (163ºC to 177ºC). If the temperature
begins to drop below 325ºF (163ºC), slightly increase flame intensity by adjusting the regulator control
valve. Continue adjusting flame intensity up and down until 325ºF to 350ºF (163ºC to 177ºC) is reached.
Never place lid on the pot while cooking.
When calculated total cooking time has elapsed,
turn the burner OFF
by first turning regulator control
valve off and then turn LP tank valve off. Leave cooking vessel on burner and use the lift hook to
carefully remove turkey and stand from cooking vessel.
ESTIMATING COOKING TIME
Whole turkeys require approximately 3.5 minutes per pound to cook.
Example: Cooking a 16 lb. turkey 3.5 minutes x 16 lb. = 56 minutes
of total cooking time
Do not fry without a thermometer or with a faulty thermometer.
Never permit oil/grease to exceed 350ºF (177ºC). Control heat intensity
with regulator control valve.
If temperature exceeds 350ºF (177ºC) or oil begins to smoke,
IMMEDIATELY turn needle valve down. If temperature does not drop,
continues to increase or smoke, IMMEDIATELY turn burner OFF.
Failure to follow these instructions can lead to fire or explosion, which
could cause property damage, serious personal injury or death.
As food is slowly lowered into hot cooking oil, oil will begin to boil which
can cause splattering.
Wear cooking gloves/mitts, eye protection, shoes, and long sleeved shirt
when inserting or removing food from cooking vessel.
Always turn burner off when removing food from cooking vessel.
Cooking oil, cooking vessel, and turkey are extremely hot.
When removing food or basket from cooking vessel, avoid pulling
cooking vessel off burner.
Failure to follow these instructions can lead to fire or explosion, which
could cause property damage, serious personal injury or death.
Never insert frozen food into heated oil.
Failure to follow these instructions can lead to fire or explosion, which
could cause property damage, serious personal injury or death.
