Camp Chef TKYC Turkey Cannon Infusion Roaster - Manual (Page 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:
1. 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
• Place turkey over
The Turkey Cannon
• Cook to 170°F
1 2 3
POUR LIQUID INTO TURKEY CANNON:
1. Take your favorite beverage, open the lid and pour 1 to 1 1/2 cups
of the liquid into the Turkey Cannon. The liquid can also be injected
into the birds for added flavor. Add one tablespoon of dry seasoning
to canned liquid for added flavor. Discard liquid from Turkey Cannon
after use.
PREPARE POULTRY:
1. Trim skin and fat away from the neck, tail and tail cavity. Remove any
ice and fat from inside of the bird. Excess fat can produce too much
oil and can cause flare-up in your grill or oven.
2. Remove giblets from inside the bird and open a hole under the
neck into the cavity.
3. Rinse your bird in clean cold water and pat dry with a paper towel.
Season if desired with injection marinade and/or dry rub on skin.
4. Place bird on the Turkey Cannon with the cylinder inserted into
the cavity of the bird. Insert a wedge of onion or lemon into the
neck cavity of the bird to retain moisture inside the bird.
COOKING ON AN OUTDOOR GRILL:
1. A 14 pound turkey will cook in approximately 2-3 hours on the
grill. Outdoor elements such as wind, rain, etc can effect cooking
times. Follow manufacturer’s instructions for lighting your grill. Set
temperature controls on medium. Check the internal temperature
of the turkey after 1 hour and every 15 minutes thereafter until the
turkey is done. Allow turkey to rest for 10 minutes before carving
and serving.
COOKING IN A CONVENTIONAL OVEN:
1. When using the Turkey Cannon in a conventional oven, remove all
racks except bottom rack. Place the bottom rack on the lowest level.
Place the Turkey Cannon on a walled baking sheet or roasting pan
to catch drippings and keep your oven clean. Roast the turkey at
325-350°F until done. Check turkey temperature after 1 hour and
every 15 minutes thereafter with a calibrated meat thermometer until
done. Allow turkey to rest for 10 minutes before carving.
H O W T O C O O K
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