94 | Boiled
“DADGUM That’s Good!”™ | 95
Low Country Boil
Serves 4 to 6
1. Fill Butterball® or Masterbuilt Fryer to the MAX fill line
with water. (NOTE: If using a seasoning bag, place bag in
basket.) Set heat to 375° F and bring to a boil. This will
take approximately 20 to 25 minutes.
2. Add whole potatoes to basket and lower carefully
into boiling water; boil for 12 minutes.
3. Add corn to the potatoes, and boil an additional
4. Add sausage to the potatoes and corn, continuing
to boil for 9 more minutes.
5. Lastly, add shrimp. Boil for an additional 3 to 5
minutes until shrimp are pink. Total cooking time for
the boil is 33 to 35 minutes. Lift the basket from the hot
water slowly, hooking the drain clip on the basket into
drain clip mounting hole. Allow Low Country Boil to
drain, and serve hot.
1. In a medium saucepan, melt butter over a low heat.
Add minced garlic and mix. Drizzle
Steamed Crab Legs
1. Fill Butterball® or Masterbuilt Fryer to the MAX fill
line with water. Set to 375° F and bring to a boil. Add
salt and crab boil. This will take approximately 15 to
20 minutes. Although cooking time on this recipe
is short, water may need to be added if steamer is
used for more than 60 minutes.
2. Add the crab legs to basket. Using the drain clip,
hook basket onto the inner pot. (Note: Do not lower
basket into water when steaming.) As the water
starts to boil again, begin timing. Steam the crab legs
for 15 to 20 minutes, until you begin to smell their
aroma. Make sure not to overcook the legs. Remove
from the heat and serve hot with melted butter and
Cornish Game Hens
1. Fill Butterball® Indoor Electric Turkey Fryer with oil to the MAX line. Heat to 375° F; this will take
approximately 15 to 20 minutes.
2. Completely thaw Cornish game hens, if frozen. Rinse game hens thoroughly with warm water
or soak in a warm water bath for no more than 15 minutes to ensure that cavities are free of ice. Pat
game hens completely dry on outside and inside of cavities with paper towels.
3. Using a injector syringe, inject ¼ cup (2 ounces) marinade into each game hen. Sprinkle hen
generously with Cajun Turkey Seasoning, outside and inside.
4. Place game hen(s) breast side up in basket or on Masterbuilt’s accessory rack. Slowly lower
basket or rack into hot oil; be cautious of splattering oil. Fry 1 to 4 game hen(s) for a total of 14 to
15 minutes or until internal temperature reaches 165° F in the breast (use an oven thermometer to
test temperature, but make sure that you remove the hen from the hot oil to test). Slowly lift the
basket or rack from the hot oil, hooking the drain clip on basket into drain clip mounting hole.
5. Once game hens reach desired temperature, turn the fryer to MIN and unplug from the outlet.
Allow game hens to rest in fryer basket and drain for 5 minutes before removing. Place on paper
towels to rest for 10 minutes. Carve and serve.
• 2 gallons cooking oil
• 4 Cornish game hens,
fresh or frozen
• 1 (16 ounce) bottle
Creole Turkey Marinade
• ButterballR Cajun Turkey
seasoning for coating
Don and I are known for deep-frying
turkeys, which ALWAYS get rave
reviews. We find that those same
raves come with this recipe. You will
get tender, juicy results everytime!
Cut‘em in half and you can serve
two people per bird.
Cajun Deep-Fried Turkey
and Buffalo Sauce
Serves 6 to 12
1. Thaw turkey, if frozen. To properly thaw a frozen
turkey in the refrigerator allow approximately 24 hours
for every 4 pounds. Fill ButterballR Indoor Electric Turkey
Fryer with oil to the MAX line; heat to 375° F. Remove
giblets and neck. If present, remove and discard plastic
leg holder and pop-up timer. Rinse turkey thoroughly
with warm water or completely cover with warm water
and soak for no more than 30 minutes to ensure cavities
are free of ice.
2. Pat turkey completely dry on outside and inside of
cavity with paper towels. Using an injector syringe, inject
. cup (4 ounces) ButterballR Buttery Creole Marinade in
each breast. Inject . cup (2 ounces) marinade into each
leg and thigh. Sprinkle turkey generously with ButterballR
Cajun Turkey Seasoning, completely coating the outside
of the turkey and inside of the cavity.
3. Place turkey breast side up in fryer basket. Slowly
lower the basket into hot oil, being careful not to splatter
hot oil. Fry turkey for 3 . to 4 minutes per pound. Lift the
basket from the hot oil slowly, hooking the basket’s drain
clip into drain clip mounting hole to stabilize as you check
doneness. Insert a meat thermometer in the meaty part
of the breast; turkey is done when it reads 165° F. If the
turkey is not done, lower it carefully back into the oil for
an additional 5 minutes. Once the turkey reaches the
desired temperature (minimum 165° F), turn the turkey
fryer to MIN and unplug it from the outlet.
4. Allow the turkey to rest and drain in the fryer basket
for 10 minutes before removing for carving. The turkey
can remain in the basket to cool until ready to serve.
1. In a medium saucepan, combine hot sauce, butter,
garlic powder, and lime juice, and heat over low heat.
2. Use as a dipping sauce or pour over turkey slices.
• 10 to 14 lbs. fresh or
• 2 gallons cooking oil,
preferably peanut oil
• 1 (16 ounce) bottle
Creole Turkey Marinade
• Butterball Cajun
• 1 (10 to 12 ounce) bottle of
your favorite hot sauce
• . stick butter (. cup)
• . teaspoon garlic powder
• 1 . teaspoons freshlysqueezed
Frying a turkey in hot oil calls for a cool
head and a fair measure of caution.
Fortunately, Masterbuilt developed the
Butterball Indoor Electric Turkey Fryer
so you can perfect this great recipe with
peace of mind. You want to start with
a turkey that’s fully thawed and dry;
oil and water do not mix. Just follow
the safety instructions included in the
operation manual closely and you’ll fry
a turkey so good, you’ll never want to
roast one in the oven again.