Camp Chef TKYCB Infusion Roaster (Turkey Cannon) with Brine Kit - Manual (Page 5)

0312-TKYCB-Booklet
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• One large roasting turkey, thawed and trimmed
• One 12 oz can of beer*
• All-purpose dry rub seasoning
or
• Paprika based seasoning, preferably without sugar
(Sugar tends to encourage burning on the bottom of the grill)
Open the beverage can and pour liquid into the Turkey Cannon. Sprinkle
seasoning thoroughly over the outside of the turkey and gently rub into
bird. Place the Turkey Cannon onto the grill and set the controls to medium.
Follow the Cooking Instructions at the beginning of this booklet.
Cooking times will vary depending on size of turkey, 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.
It is not recommended to use the liquid in the Turkey Cannon after
cooking. Discard liquid from cylinder after use.
*Any beverage can be used in this recipe.
you will need:
B E E R C A N T U R K E Y
Remember: Drink responsibly. Do not operate cooking equipment
while intoxicated.
Turkey Cannon, Sport Grill, Big Gass Grill, Keg Roaster, Ultimate Roaster are trademarks from the makers of Camp Chef
and products covered under one or more of the following patents: 378646, D437522, 6427582B1, 5067396
1.800.650.2433 • 3985 n. 75 W., Hyde park, ut 84318
www.campchef.com
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