For absolutely delicious, tender turkey or other poultry, try
deep-frying, a “new” method that has been used in the South
for decades. The result is a bird that is juicy but has no greasy
taste. Speed is another bonus—a 14-pound turkey typically
cooks in an hour or less.
The more oil that is used, the less the oil temperature will drop
when the turkey is added. The simple secret to properly deep-
frying is to use a sufficient amount of oil, at the correct temper-
ature, and cook for the correct time. The IRL500 allows you to
make sure that the correct oil temperature is maintained. This
thermometer can be used with any size deep-fry kettle.
INSTRUCTIONS
Note: These instructions are general in nature. For more exact
information refer to the instructions that came with your deep-
fry cooker.
Very Important: A deep fried turkey is an excellent dish, but it
is one that must not be prepared inside the average home
kitchen. For safety reasons, it is best done outside. The oil is
hot, and it will bubble when the turkey is first lowered into the
kettle. Lifting the turkey out of the kettle after it is cooked is
more safely done if it is cooked on a heat source that is close
to the ground.
Preparation:
1. Determine the correct amount of oil to use—1 to 2 inches
above the bird. A convenient way to do this is to place the
raw bird in the kettle and fill it to the proper depth with water.
Remove the bird and note the height of the water on the side
of the kettle. This is the height to which oil should be added.
Empty the water and thoroughly dry the kettle.
2. Remove the plastic pop up timer and plastic strap that holds
the legs together, if present.
3. Wash, dry, and weigh the bird. Cooking time is about 3 1/2
minutes per pound. Let the bird come to room temperature.
4. Add oil to a completely dry kettle and heat it to a temperature
of 375° to 400°F. The IRL500 may be clipped to the inner, if
used, or outer kettle. The clip of the IRL500 can be adjusted
to accommodate extra-wide rimmed kettles. Simply bend the
longer of the two arms inward.
5. Season the bird as desired.
6. If an inner kettle is used, place the bird inside. If using a
single kettle, wire the bird securely so that it can be safely
withdrawn from the hot oil after it is cooked.
7. CAUTION: Use an insulated mitt and slowly lower the bird
into the hot oil. Be sure to protect yourself from the steam
that will be generated.
8. The oil temperature will drop after the bird is added. Maintain
a temperature of about 350°F. A 14-pound bird will take
approximately 45 minutes to cook.
9. After the bird is cooked, carefully remove it from the oil and
let it drain. A device such as a wire Spanek Vertical Turkey
Roaster, placed on paper, will support the turkey as it is
draining. Meat should be allowed to “rest” for 10 to 15
minutes after it is removed from oven. This allows time for
the meat’s internal temperature to stabilize and the juices to
redistribute. This will result in a roast that is both juicier and
easier to carve.
10. Leave the thermometer in the kettle to ensure the oil has
completely cooled before disposal. Clean thermometer
using soap and warn water.
5 Year Limited Warranty: Any instrument that proves
to be defective in material or workmanship within five
years of original purchase will be repaired or replaced
without charge upon receipt of the unit prepaid at the
address listed to the right. This warranty does not
cover damage in shipment or failure caused by
tampering, obvious carelessness or abuse.
Model IRL500
Made in China, © 2001 Component Design Northwest
Component Design
Northwest, Inc.
P.O. Box 10947
Portland, OR 97296
info@cdnw.com
www.cdnw.com
FREE 23-page booklet on
“TEMPERATURE - THERMOMETER - TIPS.”
Send a self-addressed stamped envelope to
CDN Customer Service
PO Box 10947, Portland, OR 97296.
THERMOMETER
Deep Fry Turkey
IRL500 12/27/01 11:03 AM Page 2
