Camp Chef TKYC Turkey Cannon Infusion Roaster - Manual (Page 10)

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:
0212-TKYC-Booklet.indd 18-19 2/14/12 12:41 PM