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DEEP FRIED WHOLE TURKEY – USING COOKING VESSEL WITH TURKEY STAND AND
Thermometer
Clip
1"
Turkey Stand
HANGER OR BASKET
Cooking Vessel
Maximum Oil
CAUTION-HOT
Fill Line
Maximum
Oil Fill Line
Do Not Exceed
18 lb. Turkey
Turkey Hanger
Cooking Vessel
Note: When deep frying a whole turkey, select a
turkey in the 10 to 18 lb. range and thaw
completely.
Step 1:
De ter mine the amount of oil required by
following instructions above.
WARNING: Fryer thermometer should not be
inserted into food or touching food when
measuring temperature of cooking oil. End of
thermometer should be at least one inch
below oil level.
Step 2:
Place cooking vessel with oil on fryer. Make
sure thermometer is clipped to side of pot. Do
not use lid when heating or cooking with oil.
Bring liquid to the desired cooking temperature
(325°F-350°F (150°C-175°C) for frying)
approximately 20-30 minutes. Never leave
heating oil unattended. It can ignite. Carefully
monitor temperature and never allow oil to
reach "Fire Hazard" zone on thermometer.
Step 3:
Pat the turkey dry and sprinkle Brinkmann Fried
Turkey Rub'N Spice or other seasoning
between skin and meat of the turkey.
Step 4:
Place seasoned turkey with the neck cavity
pointing up on Turkey Stand or place turkey in
basket. Wearing protective gloves and cloth ing,
use the Hanger to slowly lower stand or basket
into hot oil. It is important to maintain a
temperature be tween 325°(150˚C) and 350°F
(175˚C). Regulate the flame with regulator
control knob as needed. Do not let oil overheat
as a fire may result.
Step 5:
Estimate cooking time by the formula of 3
minutes of frying time per pound of turkey
(example: a 10 lb. turkey should cook
approximately thirty-five minutes). Check
doneness with a meat ther mom e ter after
removing turkey from hot oil. Use caution as
food will be very hot.
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