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22
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. DO NOT EXCEED 20 lbs. (9.07 kgs.).
Frozen turkeys should be thoroughly defrosted to 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 THE TURKEY
Allow approximately 24 hours for every 4 lbs. (1.8 kgs.) of turkey thawed in the refrigerator.
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 cavities when checking for ice or water.
2. Make sure drain valve is closed. Fill pot with oil to the MAX fill line.
3. Set control dial to 375°F (191°C). Preheating time may take up to 45 minutes. Close the
fryer lid.
4. While oil is preheating, prepare the turkey (see page 20).
5. CALCULATE COOKING TIME
The formula for calculating 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 temperature of 165°-170°F (74°-77°C). If you do not have a meat
thermometer then fry turkey 4 minutes per pound (0.45 kg.).
6. The ready indicator light (green) will illuminate when temperature is reached.
7. Place turkey horizontally in the basket, breast side up (Figure A).
8. Wearing protective gloves or mitts, hook the basket handle with the lifting hook
(Figure B) and VERY SLOWLY lower the basket into the hot oil. Once the basket is
in place, close the lid.
9. When time is up, turn the fryer to OFF and unplug from outlet. Lift the basket from the
hot oil slowly, hooking the drain clip on the basket into the drain clip mounting hole
(Figure C).
10. Allow turkey to rest in the basket for 10 minutes before removing it for carving and
serving. The turkey can remain in the basket to cool until ready to serve.
NOTE: • Cooking conditions vary. Insert a food thermometer 2 inches (5.08 cm)
into the deepest part of the turkey breast and make sure an internal
temperature of 165°F (74°C) is reached.
• The appliance uses slightly less than 3 gallons (12 qts.) of oil, but make sure
you have at least 2.75 gallons (11 qts.) of oil on hand.
• Masterbuilt® turkey is recommended. However, if you have another brand
please remove the pop-up cooking indicator and leg ties.
How to Fry a Turkey in the Masterbuilt
®
Electric Fryer
DEEP FRIED WHOLE TURKEY
Figure A
Figure B
Figure C
DRAIN CLIP
MOUNTING HOLE
DEEP FRIED TURKEY BREAST
Follow the above directions and safety precautions and adjust the formula to 7 minutes
per pound (0.45 kg.). Start at 375°F (191°C). After lowering turkey breast into fryer
reduce the temperature to 325°F (163°C) for the entire cooking time.
NOTE: Reducing the temperature to 325°F (163°C) is for cooking a turkey breast ONLY.
Do not reduce the temperature when cooking a whole turkey.
6 lbs.
X 7 min.
42 min.
Total Cooking Time
DRAIN
CLIP
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