How To Inject A Turkey With Marinade; How To Assemble Turkey Fryer - Presto ProFry Instructions Manual

How to Inject a Turkey with Marinade

For a helpful How-To video, visit www.GoPresto.com/how/marinade/
• If desired, the turkey can be injected with marinade (see recipe below). Inject the turkey before trussing it. Use about 2
ounces of marinade for every 5 pounds of turkey. Do not inject more than 8 ounces of marinade for the entire turkey. Inject
most of the marinade into each side of the breast muscle and smaller amounts into each leg/thigh. Avoid injecting the mari-
nade just under the skin, as this could result in excessive oil popping and spattering.
• Do not use marinades that contain corn syrup, sugar, or honey as they will cause the exterior of the turkey to burn.
• If seasoning or injecting turkey with marinade, place the turkey on a clean cookie sheet or baking pan on the countertop for
no more than 45 minutes. This will allow the marinade or seasoning to penetrate the turkey.
Recipes
Hot and Savory Beer Marinade
6 ounces beer
¼ cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 tablespoon soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder
Cajun Poultry Rub
3 tablespoons paprika
1 tablespoon plus 1 teaspoon cumin
1 tablespoon plus 1 teaspoon garlic
powder
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons oregano
1 teaspoon onion powder
1 teaspoon cayenne pepper

How to Assemble Turkey Fryer

1. Position base in center of a clean, dry, level, and stable surface. Always use the handles on the base when lifting or
moving the appliance. Never lift or move the appliance using the control assembly.
2. Position the removable pot in the fryer base so the word "REAR" is on the opposite end of the drain brace (Fig. 6, page 7).
3. Attach the control assembly to the fryer
base by aligning the two guides on the
front of the control panel with the two
tracks on the exterior of the base
(Fig. 11). Slide the control assembly
down (Fig. 12) as far as it goes, making
sure both guides are in the tracks.
NOTE: The appliance will operate
only when both guides are properly
positioned in the tracks.
Whisk together beer, oil, Worcestershire sauce, hot sauce, soy sauce,
garlic powder, and onion powder in a small bowl. Allow mixture to
rest for 1 to 2 hours. Fill a needle injector with the marinade. Inject
about 2 ounces of marinade into each side of the breast and 1 ounce
into each leg/thigh for a 15 pound turkey. For best results, insert
needle at different angles through the same hole when injecting
marinade. Wipe off any marinade that comes out.
Allow turkey to rest for 45 minutes at room temperature. Truss tur-
key according to directions on page 8. Attach turkey to rotisserie and
fry according to directions (pages 14 and 15).
Combine all ingredients in a small bowl. Rub spice mixture
generously over entire turkey and inside the cavity. Also rub spice
mixture between the skin and breast. To do this, gently work your
fi ngers between the skin and breast meat at both ends of the breast to
loosen the skin. Once the skin is loosened, use your fi ngers to rub the
mixture between the skin and breast meat. Truss turkey according to
directions on page 8. Refrigerate turkey, covered, for at least 2 hours
or overnight to allow seasoning to penetrate.
Attach turkey to rotisserie and fry according to directions (pages 14
and 15).
Tracks
9
Fig. 11
Guides
Fig. 12