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Thanksgiving is fast approaching, and that means turkey. One popular method for cooking turkeys is to fry them outdoors in specially made cooking systems like the King Kooker® turkey cookers. Southern States has everything you need to make your holiday memorable including several different models of cookers, oil and seasonings. These cookers do more than turkeys though. There are recipes included here for boiled seafood, colossal onion rings and much more.

Deep Fried Turkey Instructions

With this setup, you will be able to fry a whole turkey outdoors on your outdoor cooker. It is designed to save oil and to provide a convenient and safe way to lower your turkey into the pot, and to remove it when cooking is complete.

The following warnings and directions apply specifically to Turkey Cooker Package use. If you have purchased a King Kooker® Turkey Package, read all the following warnings and directions before using your cooker.

1. Use the products only outdoors, and only on a non-combustible surface such as brick, concrete, or dirt. NOT SUITABLE are surfaces such as wood, asphalt, or plastic which may burn, blister or melt.

2. DO NOT use under any overhangs or roofs, and keep a minimum clearance of 10 ft. on all sides of the cooker.

3. DO NOT leave unattended while cooker is in use or is still hot (above 100 oF).

4. COOKING WITH OIL IS NOT SIMILAR TO ANY OTHER COOKER METHOD. Cooking oil is very combustible at high temperatures, and special precautions must be taken to avoid a dangerous grease fire.

5. If a fire occurs, use a Type B.C. dry chemical fire extinguisher to extinguish the flames. Turn off the gas at the supply cylinder. DO NOT USE WATER TO ATTEMPT TO EXTINGUISH A GREASE FIRE. IF A FIRE CAN NOT BE EXTINGUISHED, CALL YOUR FIRE DEPARTMENT.

6. When lowering and raising the turkey, always wear protective mitts and use extreme caution not to splash hot oil. Make sure the burner is off before lifting the turkey rack out of the pot.

7. Follow all instructions for using your outdoor cooker. Check all cooker fittings for leaks before using.

8. Never allow grease temperature to exceed 350° F.

WARNING
FAILURE TO COMPLY WITH THESE WARNINGS AND INSTRUCTIONS
CAN RESULT IN PROPERTY DAMAGE, PERSONAL INJURY, AND DEATH.
READ ALL INSTRUCTIONS BEFORE USING THE PRODUCT!

Directions for Frying Turkeys

1. Pour the necessary amount of peanut oil into the pot. Enough oil should be used so that the turkey is covered when it is lowered into the pot. (Cooking Tip: To determine the amount of oil needed, lower the turkey into the pot and cover with water. Use same amount of oil in the place of water when frying the turkey.) A 24 quart pot will hold up to a 14 lb. turkey, a 26 quart pot will hold up to a 16 lb. turkey, and a 30 quart pot will hold up to a 20 lb. turkey.

2. Light the cooker as per the cooker’s instruction manual. Never allow temperature of oil to exceed 350° F. Always use a deep fry thermometer to monitor the temperature of the oil. Never leave the cooker unattended!

3. Thaw, then towel dry the turkey completely. Remove the giblet package, neck, any wires or packaging materials, and pop up timer. Coat the turkey inside and out with King Kooker® Cajun Seasoning. Inject with marinade if desired.

4. Place the turkey on the frying rack with the legs up.

5. Using mitts for protection and the lifting hook, lower the turkey into the 350° F oil very slowly. Be careful not to splash hot oil.

6. Cook turkey at 350° F for 3 1/2 minutes per pound. When the planned cooking time has passed and it is time to check for doneness, turn the gas to the burner completely off.

7. Make sure the burner is off before lifting the turkey to drain. Using mitts and lifting hook again, slowly lift turkey from the pot. Allow the turkey to drain. Slice at the thigh joint. If the thigh appears to be well cooked, the turkey is ready. Allow the turkey to cool before slicing.

Information Regarding Cooking Oil

We suggest peanut oil for deep frying. While this is an excellent choice, any good liquid vegetable oil may be substituted. We recommend not reusing the cooking oil. Plan with a few of your friends to cook several turkeys in one day. After cooking a few turkeys, allow the oil to cool, return it to its original container, and dispose of it. Always refer to the oil manufacturer’s recommendations for the use and reuse of
the specific oil which you are using. The following are general directions for the reuse of oil which have been supplied to us by an oil manufacturer. Do not store used oil inside your aluminum pot. The salt used in cooking can corrode the
pot causing the pot to leak. Wash the pot after each use with hot, soapy water and rinse.

Suggestions for Keeping Used Cooking Oil

After initial use, let the oil cool. While slightly warm, filter out particles before storing in original container or similar sturdy plastic or glass container. Never pour hot oil into a container. This can be accomplished by using filter paper (coffee filters) or a clean cloth (dishtowel). For best results store oil in a cool place. Can be reused within 30 days. Discard after second use or when the flavor of reheated oil becomes objectionable to taste. Helpful Hint: Try frying a batch of french fried potatoes after frying your turkey, chicken or fish. This aids in improving the flavor of the oil for the next use.

Marinade Injecting Techniques for Chicken and Turkey

IMPORTANT: BEFORE INJECTING, POUR MARINADE INTO A SEPARATE
CONTAINER TO KEEP FROM CONTAMINATING MARINADE.

Deep Fried Chicken

1. Remove giblets and rinse chicken with warm water, drain cavity completely.

2. Fill Injector with desired amount of marinade.

3. Inject FULL amounts of marinade (approximately 1 oz.) at the breast, thigh and leg. Inject marinade slowly while pulling needle out of meat. This gives even distribution of seasoning. (For best results, insert needle at different angles through the same hole when injecting marinade.)

4. Sprinkle outside of chicken generously with King Kooker® Cajun Seasoning, rubbing in well.

5. CAUTION: Make sure cavity of chicken is drained of water before deep frying.

6. Deep fry whole chicken 7 minutes per pound at 350° F.

Baked or Fried Turkey

1. Remove giblets, neck, any wires or packaging materials, and pop up timer. Rinse turkey with warm water and drain cavity completely.

2. Fill Injector with desired amount of marinade.

3. Inject FULL amounts of marinade (approximately 1 oz.) at the breast, thigh and leg. Inject marinade slowly while pulling needle out of meat. (For best results, insert needle at different angles through the same hole when injecting marinade.)

4. Sprinkle outside of turkey generously with King Kooker® Cajun Seasoning,
rubbing in well.

5. CAUTION: Make sure cavity of turkey is drained of water before deep frying. Deep fry turkey about 3 1/2 minutes per pound at 350° F or bake in conventional method.

Recipes

Boiled Seafood

For a 60 to 100 quart pot, fill 1/2 full of water. Add 4 to 6, 16 ounce King Kooker® Crab Boil (complete, nothing to add). Bring water to a rolling boil. Add seafood. Gently stir. Cover the pot and return to boil. Boiling times: Shrimp - 2 minutes;
Crawfish - 5 minutes; Crabs - 5 minutes. Turn off the fire. Gently stir the
seafood again and let it soak. Add one 8 ounce King Kooker® Crab Boil.
Soaking time: Shrimp - 5 to 10 minutes; Crawfish and Crabs - 15 to 30
minutes.

Seafoods tend to float on the surface while soaking. On the surface they
do not thoroughly absorb the seasoning. Add the equivalent of four trays of
ice to the pot, allowing it to float on the surface of the liquid. This sudden
change of temperature causes the seafood to sink and to draw in the great
flavor of "King Kooker® Seasoning".

To complement your seafood, try including a few pounds of creamer potatoes, a dozen ears of corn, a pound of fresh mushrooms, five or six cloves of garlic, fresh peeled onions, hot dogs, smoked sausage or andouille sausage.

Hint: Allow potatoes extra cooking time by adding them to the boiling seasoned water 5 to 10 minutes before adding the seafood.

Blackened Fish

Heat a cast iron skillet for at least ten minutes on your King Kooker®. Allow the skillet to get almost white hot -- hot enough to see the "flame circle" in the center of the skillet. This recipe produces lots of smoke.

Fish fillets should be 1/2" thick for best results. Dip fillets in melted butter
or margarine and shake King Kooker® Blackened Redfish Seasoning on both
sides of fillets. Drop into the skillet and cook for 45 seconds on each side.
Serve piping hot.

Barbecue Shrimp

Ingredients: 2 lbs. large shrimp, 1 stick butter or margarine, 4 tablespoons
King Kooker® Blackened Redfish Seasoning.

Melt butter over medium heat in a pot large enough to hold all ingredients.
Add seasonings and shrimp. Cover the pot and cook for 10 minutes. Stir
occasionally. Shrimp are ready when they are a pretty pink color.

King Kooker® Beans

Ingredients: 2 - 64 oz. cans of Pork & Beans, 2 - large white finely chopped onions, 1 bell pepper finely chopped, 1 - bunch of shallots finely chopped, 1/2 bunch of celery finely chopped, 1 lb. ground meat, 1 lb. sliced bacon, 1 lb. light brown sugar, 1 -8 oz. bottle of honey, 1 - King Kooker® Gourmet Barbecue Sauce, 3 oz. King Kooker® Cajun Seasoning, Olive Oil for sauteing seasonings, King Kooker® 12 Quart Cast Iron Dutch Oven.

Directions: Brown the ground meat. Drain off and dispose of the fat. Set
aside the ground meat. Cut the bacon into thirds. Fry the bacon. Drain off and
dispose of the fat. Set aside the bacon. Pour a few ounces of olive oil into a King
Kooker® 12 Quart Cast Iron Dutch Oven. Place the onion, bell pepper, shallots and
celery into the olive oil. Saute until the onions are clear. Add all remaining ingredients, including meat and bacon. Stir, cover and cook for sixty minutes over low heat. Stir often during cooking to prevent sticking.

King Kooker® 12 Qt. Dutch Oven Jambalaya

Ingredients: 2 cans chicken broth, Tabasco, minced garlic, 4 oz. Kitchen Bouquet,
2 cans sliced mushrooms, 2 onions finely cut, 2 bell peppers finely cut, 2 lbs. smoked sausage, 1 lb. hot sausage or andouille, 8 small bags (8 oz.) jambalaya mix, 1 lb. bacon, water.

Fry 1 lb. bacon (cubed) in small amount of cooking oil, then remove. Brown all
meat, then remove. Place onions and bell peppers into pot and cook until soft. Put all meat back in except bacon. Add chicken broth, mushrooms, Kitchen Bouquet (4 oz. bottle), minced garlic (3 to 4 tbsp.), and Tabasco Hot Sauce (6 tbsp.) Add enough water to fill 3/4 of pot and bring to slow boil. Add 8 bags jambalaya mix. Bring back to slow boil. Boil 5 minutes. Stir occasionally to prevent rice from sticking. Turn fire off, cover, and let stand 20 to 25 minutes. Makes
approximately 32 servings.

Fried Seafood

Deep Fried Turkey

Ingredients: 1 Turkey, 1 King Kooker® aluminum pot and basket
or lifting rack, deep fry thermometer, King Kooker® Cajun Seasoning,
King Kooker® Injectable Marinade, marinade injector, peanut oil
(enough to cover turkey).

The turkey should be clean and dry, inside and out. Inject the
turkey with King Kooker® Injectable Marinade as per the instructions
on the bottle. Cover the turkey inside and out with King Kooker®
Cajun Seasoning. Pour peanut oil into pot and make sure there is
enough oil to cover the turkey, but not enough to overflow when the
bird is immersed. Light your King Kooker® and heat the oil to 350° F.
When the oil is hot enough, place the turkey into the basket, or on the rack, and slowly lower into the hot oil. Be careful not to splash the hot oil. Fry for about 3-1/2 minutes per pound of the turkey. When the calculated time has passed, check
the thigh joint. If it appears to be well cooked, the turkey is ready.

Deep Fried Turkey Breast

Prepare the turkey and oil as per the directions for Deep Fried Turkey above. Deep fry the turkey breast for 5 minutes per pound at 350° F. When the calculated time for cooking has past, turn off the flame, remove the turkey breast from the oil and check for doneness by slicing through the breast.

Fried Chicken

Ingredients: Chicken, oil, milk, eggs, King Kooker® Seasoned Fish
Fry, skillet or aluminum pot.

Cut, wash and drain chicken. Dip chicken into a mixture of beaten
egg and milk. Coat with King Kooker® Fish Fry. Heat oil to 350° F. Place
chicken into oil and cook until done. Cooking outdoors with a large
skillet allows for larger quantities to be prepared in less time.

Fried Onion Rings

Ingredients: Colossal onions (if available), 2 beaten eggs, 1/2 cup milk, flour, King
Kooker® Seasoned Fish Fry.

Cut onions into rings, wash and drain. Blend eggs and milk in a bowl for dipping.
Dip each onion ring into egg and milk mixture, then into flour. Dip onion ring again in the egg and milk mixture, then coat with King Kooker® Seasoned Fish Fry.
Heat oil to 350° F. Drop onion rings one at a time into the heated oil. When the rings float to the top, remove from oil. Serve warm.

Fried Mushrooms

Ingredients: Mushrooms, water, oil, King Kooker® Seasoned Fish Fry.
Slice mushrooms 1/8" thick and submerge in water to wet the slices. Coat slices
thoroughly with King Kooker® Seasoned Fish Fry. Heat oil to 350° F. Place the
mushroom slices into heated oil. When the mushroom slices float to the top, remove from oil. Serve warm.

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