Presto ProFry Instructions Manual page 8

7. If turkey legs are secured with a plastic or metal clip (hock lock), remove this
and discard. Some brands will secure the legs in a pocket of skin. Remove the
legs from the pocket and cut away the skin to expose the tail.
8. Cut away tail and excess skin and fat around the tail so they do not interfere with
the rotisserie (Fig. 8). This also aids in the circulation of the oil.
9. DRy TURKEy COMPLETELy. Use paper towels to dry the outside and cavity
of the turkey. Lift the legs and wings away from the body and be sure to dry
between all the creases. If you feel ice crystals under the skin, additional thawing
is necessary.
NOTE: Do not stuff turkey for deep frying.
10. Using butcher's twine, truss the turkey* (Fig. 9) following the instructions
below. A sample of twine is included with your turkey fryer. you can also use
100% cotton cooking twine. Avoid using anything containing silicone, as this
may cause foaming.
For a helpful How-To video, visit www.GoPresto.com/how/truss/
a. Cut two pieces of twine approximately 42 inches long and cut
one piece of twine approximately 12 inches long.
b. Position the turkey, breast side up, on the counter or on a tray. Center one
piece of the longer twine under the turkey in the area below the wings. Tuck
the tips of the wings in the creases between the legs and breasts and bring the
ends of the twine up around the widest part of the wings. Tie the twine tightly
using a surgeon's knot, as shown in Fig. 10.
To tie a surgeon's knot, loop one end of the twine under the other two times
(Fig. 10A). Then cinch it tightly. Finish by tying a half knot over the top
(Fig. 10B). Cut off excess twine, so it does not become entangled during
rotation. Reposition the wings as needed so the tips are under the twine.
c. Center the remaining long piece of twine under the turkey in the area below
the thighs. Bring the ends of the twine up around the widest part of the leg and
thigh. Tie the twine as described in the previous step, making sure to cut off
excess twine.
d. Secure the legs for cooking; crisscross the knob ends and wrap and tie them
tightly together using the shorter piece of twine. Cut off excess twine.
11. After preparation, place turkey on a paper towel-lined cookie sheet or baking
pan on the countertop to allow the turkey's internal temperature to increase
before frying. While turkey is resting, assemble the fryer and rotisserie (see
instructions beginning on page 10).
When handling turkey, basic food safety precautions need to be observed:
• Wash hands thoroughly before and after handling raw turkey.
• Keep raw turkey and its juice away from other foods.
• Wash cutting boards, cookie sheet/baking pan, utensils, counters, etc. with hot, soapy water after contact with
raw turkey. After washing, sanitize with a solution of 1 tablespoon chlorine bleach per gallon of water. Allow the
surface to air dry.
• Keep raw turkey and fried turkey separate.
*If injecting the turkey with marinade, inject the turkey before tying it. See instructions on page 9.
8
BEFORE
✂
Cut tail
and excess
skin and fat
Tail, skin, and surrounding fat removed
Secure wing tips
under twine
Surgeon's knot
Fig. 10A Fig. 10B
Fig. 8
AFTER
Fig. 9
Fig. 10