Brinkmann 815-4001-S - Manual (Page 14)

Note: When deep frying a whole turkey, select a
turkey in the 10 to 18 lb. range and thaw
completely.
Step 1:
Determine the amount of oil required by
following instructions above.
WARNING: Fryer thermometer should not be
inserted into food or touching food when
measuring temperature of cooking oil. End of
thermometer should be at least one inch
below oil level.
Step 2:
Place cooking vessel with oil on fryer. Make
sure thermometer is clipped to side of pot. Do
not use lid when heating or cooking with oil.
Bring liquid to the desired cooking temperature
(325°F-350°F (150°C-175°C) for frying)
approximately 20-30 minutes. Never leave
heating oil unattended. It can ignite. Carefully
monitor temperature and never allow oil to
reach “Fire Hazard” zone on thermometer.
Step 3:
Pat the turkey dry and sprinkle Brinkmann Fried
Turkey Rub’N Spice or other seasoning
between skin and meat of the turkey.
Step 4:
Place seasoned turkey with the neck cavity
pointing up on Turkey Stand or place turkey in
basket. Wearing protective gloves and clothing,
use the Hanger to slowly lower stand or basket
into hot oil. It is important to maintain a
temperature between 325°(150˚C) and 350°F
(175˚C). Regulate the flame with regulator
control knob as needed. Do not let oil overheat
as a fire may result.
Step 5:
Estimate cooking time by the formula of 3 1 /
2
minutes of frying time per pound of turkey
(example: a 10 lb. turkey should cook
approximately thirty-five minutes). Check
doneness with a meat thermometer after
removing turkey from hot oil. Use caution as
food will be very hot.
DIS H W AS HE R SA FE
100 150 200 250
300 350 400
50
200
100 150 °F
R
°C
1“
CAUTION-HOT
Maximum
Oil Fill Line
Do Not Exceed
18 lb. Turkey
Maximum Oil
Fill Line
Thermometer
Cooking Vessel
Clip
Turkey Hanger
Cooking Vessel
Turkey Stand
DEEP FRIED WHOLE TURKEY – USING COOKING VESSEL WITH TURKEY STAND AND
HANGER OR BASKET
13