How to Pressure Fry a Turkey

A Delicious and Juicy Centerpiece for Holiday Gatherings

Cooking a whole turkey in your Broaster Pressure Fryer is an easy way to expand

INGREDIENTS your menu, increase holiday pre-orders and bring the best tasting turkey to your

Turkey, thawed customers this holiday season.

10-12 lb. weight range
DIRECTIONS
Chickite® or Supreme Marinade
• Remove giblets, neck and any plastic leg fasteners or pop-up thermometers.
Slo-Bro® Coating
• Prepare marinade in marinating tub using 6 oz. of Chickite or Supreme Marinade
per gallon of cold water. Submerge turkey. Be sure to cover the 10-12 lb. turkey
completely.

• Marinate turkey overnight in refrigerator. After marination, drain thoroughly.

• Apply a light dusting of Slo-Bro Coating to turkey.

• Allow to set up in refrigeration for 1 hour or until tacky.

• Using poultry pins, secure legs and wings.

• Dip the empty fryer basket in hot oil to coat the basket before loading turkey.
Remove basket from oil and place basket on resting peg. Load turkey into fryer
basket, breast side down and lower into cooking well.

• Cook in a Broaster Pressure Fryer at 360oF for 3 minutes per pound with auto
comp on. When finished cooking, open the valve slowly to prevent the
turkey’s skin from separating. Internal temperature should reach 170o F in
breast/180o F in thigh.

Broaster Company | 2855 Cranston Road, Beloit, WI 53511-3991 USA | 1.800.365.8278 | 1.608.365.0193 | broaster.com

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