Waring-pro TF200B Manual de usuario descargar pdf (Pagina 16)

RECIPES

Be sure to follow all of the rotisserie frying directions when

frying your turkey.

Traditional Fried Turkey

2 tablespoons kosher salt

1 teaspoon black pepper

½ teaspoon paprika

1 13–14 lb. turkey

2½ gallons good-quality oil

Combine spices and generously rub over the entire turkey, being sure to

cover the interior cavity in addition to putting spices between the skin

and breasts. (This can be done by sliding your hand between the skin

and the breast meat, creating a pocket for the spices. Now truss the

turkey as described in the directions.)

Once the turkey is seasoned and trussed, let it sit covered and

refrigerated for at least two hours, or as long as overnight.

Bring your turkey to room temperature, fill the fryer with your preferred

oil and heat it to 350°F. Follow the directions for attaching the rotisserie

spit, and then fry for 3 to 3½ minutes per pound. When the breast of the

turkey reads 165° to 170°F, it is done. Remove the turkey and let it rest

for at least 15 minutes before carving.

Always remove meat thermometer from turkey before resuming

frying.

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Waring-pro TF200B Manual de usuario Pagina 16