ButterBall 23014314 Operation Manual & Safety Instructions page 8

HOW TO FRY A TURKEY IN THE
BUTTERBALL
®
DEEP FRIED WHOLE TURKEY
A 14-18lb (6.35-8.16kgs) turkey is recommended. However, you can deep fry up to a
22 lb (9.98kgs) turkey in this unit. DO NOT EXCEED 22 lb (9.98kgs).
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. Ensure 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.
2. Make sure drain valve is closed. Fill pot with oil to the bottom of max fill line.
3. Set control dial to 375°F (191°C) (pre-heating time may take up to 45 minutes).
4. Close lid on the fryer.
5. While oil is pre-heating, prepare the turkey (see pg. 6). Inject with Butterball
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 (green) 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 off 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
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
part of turkey breast and make sure an internal temperature of 165°F (74°C) is
reached.
• Purchase 2.75 gallons (11qts) of oil to be used, although unit uses slightly less than
3 gallons (12qts).
• Butterball turkey is recommended however if you have another brand please remove the
pop-up cooking indicator and leg ties.
DEEP FRIED TURKEY BREAST
Follow the above directions and safety precautions and adjust formula to 7
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.
7
ELECTRIC TURKEY FRYER
Marinade and season
®
Drain Clip
Mounting Hole
Fig. A
Fig. B
Fig. C
Drain
Clip