Camp Chef TKYCB Infusion Roaster (Turkey Cannon) with Brine Kit - Manual (Page 4)

cleaning:
1. Always remember to wash hands, utensils, cutting boards and anything
that has come in contact with the raw meat. Use hot soapy water
when cleaning.
2. Allow unit to cool completely before cleaning. Empty the Turkey Cannon
into the sink. The Turkey Cannon will contain a mix of the original liquid
and grease from bird. Do not use liquid in cylinder for cooking.
3. To clean base unit:
a.) Scrape off burnt food, use a bottle brush to clean inside the Turkey
Cannon tube. Wash with hot soapy water. Rinse and dry thoroughly.
b.) Place completely cooled unit in the dishwasher. Lay the Turkey
Cannon on its side so that liquid will drain out of the Turkey Cannon.
limited WaRRanty
Manufacturer warrants this accessory to be free from defects in materials and workmanship for 90 days from the day of
purchase. Within this period, manufacturer will replace or repair defective parts deemed unusable from its original intent
by making available the parts thereof FOB Hyde Park, UT 84318.
Product finish is not warranted. Misuse, abuse, overheating and alteration are not covered in this warranty. Manufacturer
will not be held liable for any losses due to neglectful operation. No other warranties are implied.
Prior written approval and a return authorization number must be obtained. Returned items will be accepted for repair or
replacement only. Returns must be shipped prepaid. Collect shipments will not be accepted.
*Applies to contiguous U.S. states only.
cHicken tips:
• Adapt any recipe for use with chickens or other poultry (i.e. goose,
pheasants, etc.)
• Check meat temperature after 30 minutes and every 15 minutes hereafter
until chicken is done.
• Remove turkey from the Turkey Cannon and let rest for at least 15
minutes before carving.
C O O K I N G T I P S
S O U T H W E S T E R N T U R K E Y
• Two fresh garlic cloves
• One large roasting turkey, thawed and trimmed
• One can of lemonade punch
• Lemon Pepper seasoning
Peal and slice garlic cloves into slivers. Place two thirds of the garlic
slivers evenly under the skin of the turkey breast. Put the other third into
the Turkey Cannon.
Sprinkle Lemon Pepper on the outside of the turkey and toss half a
teaspoon into the cavity for good measure.
Set the turkey over the Turkey Cannon with the breasts upwards and
roast on
the grill until breast meat is 170°F. The controls of the grill should be set
to medium. Check turkey temperature after 1 hour with a calibrated meat
thermometer and every
15 minutes thereafter until turkey is done. Allow turkey to rest for 10
minutes before
carving and serving. Serve with brown rice and peas.
You will need:
C R E O L E T U R K E Y
• One large roasting turkey, thawed and trimmed
• Creole Butter injection marinade
• Creole dry rub seasoning
• One can of lemon-lime soda
Set the Turkey Cannon on the cooking surface of the barbecue. Pop
the top on the soda and pour the liquid into the Turkey Cannon. Sprinkle
Creole seasoning thoroughly over the outside of the turkey and gently rub
into bird. Using an injection needle, inject 1/2 cup of marinade into the
turkey. Place the turkey onto the cylinder and place the Turkey Cannon
onto the grill. Set the controls to medium.
Follow the Cooking Instructions at the beginning of this booklet.
Cooking times will vary depending on size of turkeys, weather conditions,
outdoor temperature, temperature of the turkey going into the grill and
elevations. Use a calibrated meat thermometer to check the doneness of
the turkey. Check the temperature of the meat after 1 hour and every 15
minutes thereafter until meat thermometer reads 170°F in the breast. Allow
turkey to rest for 10 minutes before carving and serving.
Serve with rice and red beans.
You will need:
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