TF2005101-OG-01 ENG
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20190618 V.2
Care and Maintenance
The following safety measures are recommended when using your fry set.
LOCATION MATTERS
Select a safe place to fry your turkey. It should be in an open area, outside, and on a cement or brick surface. Place the
liquid propane gas tank and fryer so that if any wind blows the heat from the fryer will blow away from the LP gas tank.
Never use your fryer in an enclosed area, near a wall or on a wooden deck. Keep a minimum clearance of 10 feet from the
sides, front and back of the fryer to any construction.
PREPARE PROPERLY
Remove and discard any thermometer buttons, leg holders and giblet packs
contained inside the completely thawed turkey.
Do not attempt to fry a frozen or
partially frozen turkey. Ensure your turkey is completely thawed prior to
proceeding.
The USDA recommends thawing 24 hours (1 day) for every 4-5 pounds
in refrigerator.
Insert the T-Star stand up through the cavity of turkey so that the legs are at the
top.
Determining the maximum fill level when using a vessel without a maximum fill line:
Place the turkey (or other food product) on the T-Star Stand.
Place the turkey and lifter into the empty pot.
Fill the pot with water just until the turkey is completely submerged. There must
be a minimum of 3 inches or 8 cm between the water level and top of the pot.
Remove the turkey from the pot and either mark the water level on the side of
the pot or measure the amount of water in the pot.
Remove the water and completely dry the pot and the turkey.
This is the amount of peanut oil the pot is to be filled with to cook the turkey.
Use marinade by injecting it into the thicker areas of the turkey breasts and
thighs.
To use, load the injector with marinade and insert the needle into the turkey.
Withdraw the needle slowly while pushing the plunger, minimizing large
pockets of marinade and spreading it more evenly. Discard any unused
marinade.
Completely pat dry the inside and outside surfaces of the turkey. This is very
important as it reduces the splattering of oil. After patting the turkey dry, add
herb rubs or seasonings to the skin.
