Stainless Steel Fryer | Presto Fryer | Turkey Deep Fryer

Clean and dry poultry inside & out, removing giblets and neck, and trimming away all excess fat and skin.
Make sure opening around the neck cavity is wide and clear. . .very important!
Make a 1-inch cut in the skin at the leg-thigh joints. This allows oil to drain when poultry is done...
very important!
Rub poultry with seasonings. Use poultry seasoning, Cajun seasonings or salt & pepper
Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning.
Place turkey upside down on rack, with legs facing up, no batter required. Remember, poultry legs facing up.

Hint: If using a liquid marinade, inject into poultry at various points on the breast, thighs, and drumstick.

Hint: When using a dry powder marinade, mix with orange juice instead of water. The acidity in the orange juice enhances the marinade plus acts as a meat tenderizer.

Hint: Try injecting your favorite beer or wine, mixed with Worcestershire into chickens prior to frying or grilling. The results are spectacular!

Pour peanut oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is in the oil at least one inch... very important!
Typical oil amounts are:
26-Qt. - - - - - 2.75 Gallons
30-Qt. - - - - - - - - 3 Gallons
34-Qt. - - - - - - - - 4 Gallons
Following instructions, light the gas cooker and set at a low flame.
Carefully place the pot on the cooker and adjust the flame higher.
Heat oil to 325 – 350°F. Depending on the amount of oil used & weather conditions, it may take from 15 to 25 minutes for the oil to reach 325°F. Optimum frying temperature is 350°F.
When oil reaches 350°F, reduce heat by turning regulator valve.
Attach grab hook to the top loop of the rack. Wearing gloves, very slowly & carefully lower poultry into pot. It may take 60-90 seconds to completely lower poultry into the oil!

Never leave cooker unattended!
After passing 450°F, cooking oil can heat up rapidly to its flashpoint of spontaneous combustion, which is a serious grease fire! Therefore, never leave cooker unattended!
After cooking temperature is achieved, reduce the flame in order to maintain a constant temperature while cooking.
Control frying temperature by turning the valve on the hose & regulator assembly.

Constantly monitor the thermometer!
When poultry is done, turn cooker off at the tank. Leaving pot on cooker, place grab hook through top loop of the rack and very carefully remove rack with poultry from pot.
Place rack with poultry on absorbent paper and allow to drain for few minutes.
Carefully remove poultry from rack and place on platter.
After turkey is completely in the oil, remove grab hook from rack. Inserting the poultry will reduce the temperature of the oil. Slowly increase the heat so that the temperature of the oil will come back to 325-350°F This will take several minutes. Monitor the thermometer to maintain this temperature. (Chilly conditions may prevent the temperature from returning to 350°F If so, just add 3-4 minutes to overall cooking time.)
Fry turkey for 3 to 3 1/2 minutes per pound or until golden brown. (Ex: a 15 pound turkey will take between 45 and 50 minutes to cook.) Turkeys over 18 pounds typically take 60 minutes.
Fry a single chicken for about 18 minutes. When using Bayou Classic detachable Skewer Set, fry up to 3 chickens in about 20 minutes. Cooking time begins when poultry is completely inserted into the pot.

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Measuring Oil