Burgers

DIRECTIONS

The classic 'fried turkey' uses seveal gallons of peanut oil that takes quite some time to heat up before you can fry the turkey. If the temperature is off just 5-10 degrees you either have oily tasting turkey or problems on your hands.  But this basic recipe uses only a couple tablespoons of oil and will deliver a fried turkey taste without the mess!

Preparation
Prepare turkey for cooking - remove the giblets, neck, etc.
Remove any plastic or metal ties used to hold legs or cavity in place.
Rinse the turkey in tepid water and pat dry with paper towels
Apply dry rub on outside of turkey – if your hands are small enough you can also work rub in between the skin and the meat on the breast and leg/thigh area.
Lightly spray or brush oil on outside of turkey
Truss the legs and place turkey legs down in the cooking basket.
NOTE: to help prevent sticking, oil the wire in the cooking basket before placing turkey in it.
Insert meat thermometer in the breast so that the tip does not touch bone and the dial is easily read when the basket is in the cooker.

Method
Light the burner according to instructions in manual - no pre-heating required
Plan to cook the turkey for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned" 20 minutes begin.
When the thermometer registers about 3 degrees below the target temperature of 165F degrees - turn off the cooker and remove the cooking basket with the turkey in it. Place the basket on a shallow sheet pan and allow to rest for about 15 minutes while the turkey continues to cook from internal heat.
Remove the turkey from the cooking basket.
Tip: You can use your hands to make sure the turkey doesn't get hung up while trying to remove...and invert the basket and allow the turkey to gently "fall" out.
After the turkey rests for about 20 - 30 minutes total it will be ready to carve.