King Kooker 2292 V Bottom Outdoor Cooker - Manual (Page 25)

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deep Fried turkey
Ingredients: 1 Turkey, King Kooker® Cajun Seasoning, King Kooker® Injectable Marinade,
marinade injector, peanut oil.
The turkey should be clean and dry, inside and out. Inject the turkey with King Kooker®
Injectable Marinade as per the instructions on the bottle. Cover the carcass inside and out with King
Kooker® Cajun Seasoning. Pour cooking oil into pot according to the directions located on page 14,
“determining Proper Fill levels for cooking Vessels.” Light your King Kooker® and heat the oil to
350° F (177°C). When the oil is hot enough, place the turkey into the basket and wearing mitts slowly
lower into the hot oil. Be careful not to splash the hot oil.
Fry for about 3-1/2 minutes per pound of the turkey. When the calculated time has passed,
completely turn off the flow of gas. Check that the cooker is off before lifting the turkey to drain. Using
mitts and the handles on the basket again, slowly lift the turkey from the oil. Hang the basket on upper
rod to drain. Check the thigh joint. If it appears to be well cooked, the bird is ready.
deep Fried turkey breast
Prepare the turkey and oil as per the directions for Deep Fried Turkey on page 22. Deep fry the
Turkey Breast for 5 minutes per pound at 350°F (177°C) . When the calculated time for cooking has
past, turn off the flame, hang the basket on the upper rod and check for doneness by slicing through
the breast.
deep Fried chickens
If you would like to deep fry whole chickens, follow the same instructions for preparation as
above, but cook for 7 1/2 minutes per pound at 350° F (177°C). For example, if you have 4 chickens
weighing about 3 lbs. each, you would multiply 3 times 7-1/2 minutes and cook the chickens for
22 1/2 minutes. When the calculated cooking time has passed, completely turn off the flow of gas.
Check that the cooker is off before lifting the chickens to drain. Using mitts and the handles on the
basket again, slowly lift the chickens from the oil. Hang the basket on upper rod to drain. Check the
thigh joints of the chickens for doneness.