Camp Chef TKYC Turkey Cannon Infusion Roaster - Manual (Page 11)

0212-TKYC-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.
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