Waring Pro® Rotisserie Turkey Fryer and Steamer
Remove the rotisserie to use as a standard deep fryer that’s perfect for frying up a batch of game-day snacks or fill with water instead of oil to use as a versatile steamer that’s great for an indoor seafood boil.
Get the recipe for Cajun Fried Turkey: Click here »
- Rotisserie frying uses ⅓ less oil than conventional frying and rotates food continuously for even cooking
- Fries a whole turkey at a rate of approximately 3½ minutes per pound—cook a 20-pound turkey in just over an hour!
- Rotisserie removes to convert unit into a deep fryer—perfect for wings, French fries, onion rings and more
- Fill with water instead of oil to convert unit into a countertop steamer
- 120-minute countdown timer lets you know when food is ready
- Viewing window allows you to monitor cooking foods
- Temperature adjusts from 175°F to 375°F
- Vented lid releases steam, preventing moisture build-up and keeping fried foods from becoming soggy
- Spacious enameled reservoir resists corrosion and cleans up easily
- Manufacturer: Waring
- Model: TF200B
- Material: Stainless steel, aluminum
- Dimensions: 20½" x 17" x 17½"
- Capacity: 2½ gal. (accommodates up to a 20-lb. turkey)
- Weight: 21 lb.
- Watts: 1800
- Warranty: 1-year warranty
- Made in China
Care & Usage Show
- Hand wipe unit clean. Removable parts are dishwasher safe. Do not clean with harsh abrasives or scrubbers
- Follow all instructions prior to use. Turkey must be fully thawed prior to frying
What's In the box? Show
- Aluminum frying/rotisserie basket
Questions & Answers
What type of oil does it use?
Add your favorite herbs. Add a half an onion, sliced. add a slice of fresh ginger. Cover with water and bring to a boil. Turn down to a simmer and cook till the meat pulls easily off the bone and the onion has disintegrated. Strain and set the pan with the liquid aside. To the liquid add one teaspoon of "Better than Bullion". Stir to incorporate. Taste and add salt and pepper. Remember that Better than Bullion is salty.
At the same time, put the giblets and the liver in a small aluminum foil pan, or make one out of foil pinching the corners. Add butter and garlic, salt and pepper, a little marjoram, a little olive oil and 2 slices of bacon. Put it in the oven or a toaster/broiler oven, and cook on medium high till the liver and giblets are browned and the bacon is cooked through. Chop everything up and add it to your turkey liquid. Now you have the basis for a really great gravy.
Just before serving the turkey:
Make a roux out of 2 heaping Tablespoons of melted butter and an equal amount of flour. Bring the liquid pot to a simmer. Add the roux. Stir and thicken.
Add a little white wine, about 1/4 cup should do it. simmer to heat everything through. Serve it in a gravy boat with a ladle.
We use unit to fry turkeys, tortilla chip for large family gathering and to steam vegetables.