Camp Chef TKYC Turkey Cannon Infusion Roaster - 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 84321.
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
thereafter until chicken is done.
C O O K I N G T I P S
CHECK TEMPERATURE:
The Turkey Cannon’s unique design pushes heat into the center of the
bird drastically speeding up the cooking process. Check the temperature
after 1 hour and every 15 minute thereafter to ensure that the poultry
doesn’t over cook.
• To check the temperature, insert a calibrated meat thermometer
into the thigh. Do not touch bone or fat to ensure an accurate
reading. Temperature should read at least 165°F in thigh and
170°F in the breast.
H O W T O C O O K
C O O K I N G T I P S
1. Use a walled baking sheet or formed aluminum foil roasting pan
to prevent flare ups and to catch drippings.
2. For a stronger flavor, inject and rub the bird at least four hours
before use. Place covered in the refrigerator and let stand until use.
This will allow the marinade or seasoning to saturate the meat and
spread the flavor throughout the whole bird. Keep the turkey cool,
40°F or below is recommended.
3. To add additional flavor, add one tablespoon of seasoning and/or
1/4 of a cup of lemon juice to the liquid.
4. Seal in Juices Method - Cook the bird in a conventional oven at
425°F for 30 minutes. Reduce heat to 350°F and cook until done.
5. Perfect Skin Method - Roast bird at 350°F. Baste with butter or olive
oil every 15 minutes. Raise the cooking temperature to 400°F in the
last 15 to 20 minutes of cooking. This will give the turkey a crisper,
browner skin.
6. 18 lb or larger turkeys may need to cook with the breasts down.
Place a onion or an apple under the breasts to support it.
SMOKING (OUTDOOR GRILLS ONLY):
1. Soak 1 cup of wood chips in water for 30 minutes. Wrap wood chips
in a single layer of aluminum foil. Cut 10-12 small vent holes in the
top of foil wrapper to allow smoke to escape. Place wrapper near
poultry on grill. Follow cooking instructions for roasting.
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