Waring Rotisserie Turkey Fryer and Steamer
This innovative rotisserie turkey fryer has the capacity to cook up to an 18-lb. turkey in just over an hour – all in the comfort of your kitchen. It’s also designed to perfectly crisp wings, French fries, onion rings and more. Fill the steel reservoir with water instead of oil and the fryer transforms into a cavernous steamer, large enough for an indoor clambake.
- Rotisserie alternates direction for even cooking that retains the poultry’s natural juices.
- Rotisserie frying requires a 1/3 less oil than conventional deep frying.
- Remove the rotisserie for deep frying or steaming a variety of favorite food items.
- Temperature adjusts from 175°F to 375°F.
- Spacious 2.5-gal. stainless-steel reservoir resists corrosion.
- Fries a whole turkey at a rate of approximately 3 1/2 minutes per pound.
- 120-minute countdown timer.
- Durable stainless-steel lid is vented to prevent fried foods from becoming soggy.
- Includes thermometer and aluminum frying/rotisserie basket.
- 20 1/2" x 17" x 17 1/2" high; 21 lb.
- 2.5-gal. cap.
- Made in China.
- Use & Care
- Removable parts are dishwasher safe.
- Wipe base clean with a damp cloth.
- Avoid harsh detergents and abrasive cleansers.
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- Spice Rubbed Fried Turkey
Truss the turkey legs and wings. In a bowl, stir together the barbecue sauce, chili powder, cumin, coriander, lemon pepper and black pepper until smooth. Rub onto the outside of the turkey. Wrap with plastic wrap and refrigerate for 12 hours.
Pour the oil into a turkey fryer to reach the fill line. Set to 375°F (190°C). Pat the turkey with paper towels to remove any moisture. Skewer onto the rotisserie spit and place in the frying basket. Lower the basket into the hot oil, ensuring the spit clicks into place. Turn on the rotisserie and fry until the internal temperature of the breast registers 165°F (74°C) and the thigh, 175°F (80°C), 40 to 45 minutes.
Turn off the fryer and, using a spatula or tongs to support the turkey, lift the basket out of the oil. Place on a wire rack set over a baking sheet. Let the turkey rest for 10 to 15 minutes, then remove it from the spit and carve.
Recipe by Sam Beall, Proprietor, Blackberry Farm