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HOW TO FRY A TURKEY IN THE BUTTERBALL® ELECTRIC FRYER
DEEP FRIED WHOLE TURKEY
A 16-18 lb. (7.26-8.16 kgs.) turkey is recommended. However, you can deep fry up to a 20 lb (9.07
kgs.) turkey in this unit. DO NOT EXCEED 20 lbs (9.07 kgs.).
Frozen turkeys that are to be used for deep frying should be thoroughly defrosted 35°- 40°F (1.6°-
4.4°C). The turkey must be rinsed thoroughly or soaked in a warm water bath for no more than 30
minutes to remove any possibility of remaining ice crystals and then dried thoroughly with paper
towels before immersing in hot oil. This will reduce splatter.
THAWING TURKEY
Allow approximately 24 hours for every 4 lbs. (1.8 kgs.) of turkey thawed in the refrigerat
COOKING INSTRUCTIONS
1. Ensure that the turkey is completely thawed and free of ice and water. Remove neck and giblet
bag. Pay special attention to inner cavity area when checking for ice or water.
2. Make sure drain valve is closed. Fill pot with oil to the bottom of max fill line.
3. Set control dial to 375°F (191°C) (pre-heating time may take up to 45 minutes).
4. Close lid on the fryer.
5. While oil is pre-heating, prepare the turkey (see pg. 5). Inject with your favorite marinade and
season the outside of the turkey with your favorite seasoning.
6. CALCULATE COOKING TIME
The formula for calculating turkey cooking time is to fry turkey 3.5-4 minutes per pound (0.45
kg.). Using a meat thermometer check turkey breast to ensure it has reached the appropriate
cooking temperature 165°F-170°F (74°C-77°C). If you do not have a meat thermometer then fry
turkey 4 minutes per pound (0.45 kg.).
7. Ready indicator light (green) will illuminate when temperature is reached.
8. Place turkey horizontally in basket, breast side up (Fig. A).
9. Wearing protective gloves or mitts, hook the basket handle with the lifting hook and VERY
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