Camp Chef TKYCB User Manual

RECIPES AND COOKING GUIDE

FOR USE ON STANDARD OUTDOOR GRILLS OR IN
CONVENTIONAL HOME OVENS.

Q uality Cookware at

0312-TKYCB-Booklet.indd 1 4/4/12 9:56 AM

Home

IMPORTANT - FOR INDOOR AND OUTDOOR USE

• Inspect unit before use. Thoroughly wash Turkey Cannon before initial use to remove
impurities from the manufacturing process.

• The Turkey Cannon roasting accessory is for use on any standard outdoor barbecue grill or
indoor conventional oven. When using the Turkey Cannon in a conventional oven, always use
a walled baking sheet or formed aluminum foil roasting pan to catch drippings and prevent
flare ups. Some smoking may occur.

• Follow the manufacturer’s instructions for proper use of your outdoor
barbecue grill or smoker. Follow instructions and warnings to avoid injury or fires.

• Do not discard these safety instructions.

WARNING - HOT

Follow these and other warnings to prevent personal injury or
injury to others.

• Keep children and pets away from unit. Never leave unattended.

• Thoroughly cook food and check with meat thermometer. Meat temperature should read
170°F in the breast when poultry is finished.

• Only cook with appropriate gear: leather gloves, apron and
close-toed shoes.

• Cook only on a level surface to avoid tipping and spilling.

• Do not drink hot liquid after cooking.

• Trim away excess fat and skin from turkeys to reduce drippings and prevent flare-ups.

• The accessory will be extremely hot while in use. Do not attempt to clean or move the unit
until it is completely cool.

• Do not operate cooking equipment while intoxicated.
Remember to drink responsibly.

ASSEMBLY

EASY ASSEMBLY

1. Hook cylinder onto rear bar.

2. Drop cylinder down.

3. Slide to lock into place.

4. Separate for easy cleaning and
compact storage.

2

GETTING STARTED

The TURKEY CANNON is for use on standard outdoor barbecue grills with a
deep lid. May also be used in a conventional oven on a high walled baking
sheet or roasting pan.

PREPARE TURKEY CANNON:

1. As with all cooking utensils the Turkey Cannon should be washed
thoroughly before use. Using hot soapy water and a clean dish rag,
completely wash the outside of the Cannon to remove any residue left
over from the manufacturing process. Use a long bottle brush
to clean the inside of the Turkey Cannon. Rinse and completely dry.

CHOOSING A TURKEY:
Fresh Turkey

• Allow 1 pound of turkey per person.

• Buy your turkey 1 to 2 days before you plan to cook the poultry.

• Place the turkey on a pan to catch any juices and store in a refrigerator

until you’re ready to cook.

Frozen Turkey

• Allow 1 pound of turkey per person.

• Keep frozen until you’re ready to thaw.

• Turkeys can be kept frozen in the freezer indefinitely; however, cook

within 1 year for best quality.

THAWING TURKEY:

Keep the turkey in its original wrapper and place it on a tray or pan to
collect any juices that might leak out. Thaw in a refrigerator set to 40°F or
below. Allow approximately 24 hours for every 4 to 5 pounds of turkey.

1

3

0312-TKYCB-Booklet.indd 2-3 4/4/12 9:56 AM

• Brine according to the

brine method directions

• Season with included

finishing seasoning

• Pour chilled brine into
included brine bag

• Pour liquid into The
Turkey Cannon

• Remove from brine, rinse,
and pat dry

• Place the turkey over the
Turkey Cannon