Camp Chef TKYCB Infusion Roaster (Turkey Cannon) with Brine Kit - Manual (Page 2)

impoRtant - FoR indooR and outdooR use
• Inspect unit before use. Thoroughly wash Turkey Cannon before initial use to remove
impurities from the manufacturing process.
• The Turkey Cannon roasting accessory is for use on any standard outdoor barbecue grill or
indoor conventional oven. When using the Turkey Cannon in a conventional oven, always use
a walled baking sheet or formed aluminum foil roasting pan to catch drippings and prevent
flare ups. Some smoking may occur.
• Follow the manufacturer’s instructions for proper use of your outdoor
barbecue grill or smoker. Follow instructions and warnings to avoid injury or fires.
• Do not discard these safety instructions.
WaRning - Hot
Follow these and other warnings to prevent personal injury or
injury to others.
• Keep children and pets away from unit. Never leave unattended.
• Thoroughly cook food and check with meat thermometer. Meat temperature should read
170°F in the breast when poultry is finished.
• Only cook with appropriate gear: leather gloves, apron and
close-toed shoes.
• Cook only on a level surface to avoid tipping and spilling.
• Do not drink hot liquid after cooking.
• Trim away excess fat and skin from turkeys to reduce drippings and prevent flare-ups.
• The accessory will be extremely hot while in use. Do not attempt to clean or move the unit
until it is completely cool.
• Do not operate cooking equipment while intoxicated.
Remember to drink responsibly.
A S S E M B L Y
easy assembly
1. Hook cylinder onto rear bar.
2. Drop cylinder down.
3. Slide to lock into place.
4. Separate for easy cleaning and
compact storage.
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2
3
The TURKEY CANNON is for use on standard outdoor barbecue grills with a
deep lid. May also be used in a conventional oven on a high walled baking
sheet or roasting pan.
pRepaRe tuRkey cannon:
1. As with all cooking utensils the Turkey Cannon should be washed
thoroughly before use. Using hot soapy water and a clean dish rag,
completely wash the outside of the Cannon to remove any residue left
over from the manufacturing process. Use a long bottle brush
to clean the inside of the Turkey Cannon. Rinse and completely dry.
cHoosing a tuRkey:
Fresh turkey
• Allow 1 pound of turkey per person.
• Buy your turkey 1 to 2 days before you plan to cook the poultry.
• Place the turkey on a pan to catch any juices and store in a refrigerator
until you’re ready to cook.
Frozen turkey
• Allow 1 pound of turkey per person.
• Keep frozen until you’re ready to thaw.
• Turkeys can be kept frozen in the freezer indefinitely; however, cook
within 1 year for best quality.
tHaWing tuRkey:
Keep the turkey in its original wrapper and place it on a tray or pan to
collect any juices that might leak out. Thaw in a refrigerator set to 40°F or
below. Allow approximately 24 hours for every 4 to 5 pounds of turkey.
G E T T I N G S T A R T E D
• Pour liquid into The
Turkey Cannon
• Season with included
finishing seasoning
• Brine according to the
brine method directions
• Pour chilled brine into
included brine bag
• Remove from brine, rinse,
and pat dry
• Place the turkey over the
Turkey Cannon
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