Tillie Doyle
The Char-Broil Big Easy TRU-Infrared Smoker Roaster & Grill Turkey Fryer is a popular choice for cooking turkey. It uses infrared technology to cook the turkey, which means no oil is required. This makes it cleaner, safer, and healthier than traditional deep-frying methods. The Big Easy can cook a whole bird of up to 16-21 pounds and results in juicy meat and crispy skin. It is also versatile, with the ability to roast, smoke, and grill, making it a great option for those with limited outdoor space. The infrared fryer does require some assembly and users should refer to the Outdoor Cooking Guide for cooking times, which vary based on the size of the turkey and weather conditions.
Characteristics and Values of an Infrared Turkey Fryer
| Characteristics | Values |
|---|---|
| Name | CharBroil "The Big Easy" Oil-less Infrared Turkey Fryer |
| Manufacturer | Char-Broil |
| Assembly | Requires two people and precision; instructions are small drawings with no text |
| Power Source | Propane tank |
| Capacity | Up to 16-pound turkey; can also cook other meats like ham, chicken, and beef |
| Temperature | Adjustable from 250 to 500 degrees Fahrenheit; internal temperature of cooked turkey should reach 165 degrees Fahrenheit |
| Accessories | Lid, cover, 22-piece accessory kit, temperature gauge, internal metal meat thermometer |
| Pros | Cleaner, safer, versatile, low-maintenance, consistent results |
| Cons | Smaller capacity, challenging assembly, higher price point, lack of smoky flavor |
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What You'll Learn
Infrared turkey fryer setup
The Char-Broil Big Easy Oil-Less Turkey Fryer is an infrared fryer that can cook a turkey of up to 16 pounds without oil. It is a good option for those who want to cook a whole bird outdoors but have limited backyard space. It is also suitable for those who do not own a pellet grill or a smoker.
To set up the Char-Broil Big Easy Oil-Less Turkey Fryer, follow these steps:
- Ensure you have a propane tank to connect to the fryer. This step requires precision and may need two people.
- Place the fryer on a level surface outdoors, in a well-ventilated area.
- Prepare the turkey by covering it with a light coating of high-temperature cooking oil, such as peanut, canola, or avocado oil. You can also use a dry rub or marinade, but avoid using sugar as it will burn. If desired, you can brine the turkey or inject it with marinade beforehand.
- Set the roaster basket on a platter or in a pan large enough to securely transport the turkey to and from the fryer.
- Place the turkey inside the roaster basket, with the breast up and the legs down. If using, insert a meat thermometer into the thickest part of the meat, ensuring it does not touch the bone.
- Lower the basket into the cooking chamber of the fryer.
- Use the wire mesh lid during the first or last 15 minutes of cooking for extra browning. Only use the lid for the entire cook if it is extremely windy or cold outdoors.
- Preseason the fryer by turning it on for 10-15 minutes.
- Line the drip tray with heavy-duty foil to catch any oil or drippings.
- Clean the fryer after each use by burning clean cooking oil into the crevices to speed up cleanup.
Note: Cooking a stuffed turkey in an infrared fryer is not recommended as it takes longer to heat the middle to a safe temperature.
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Cooking time and temperature
The cooking time and temperature for your infrared turkey fryer will depend on the size of your turkey. The general rule is about 10 minutes per pound. For example, a nine-and-a-half-pound turkey will take around 80 minutes to reach 165 degrees Fahrenheit. A 16-pound turkey will take around 160 minutes, and a 21-pound turkey will take around 210 minutes.
It's important to note that the USDA recommends that poultry be cooked to a minimum internal temperature of 165°F (74°C) to prevent foodborne illness. Check the internal temperature of your turkey with a meat thermometer to ensure it has reached this temperature before serving.
If you prefer your turkey a little less done, some people suggest pulling the turkey out when the deepest part of the breast registers 150-155°F (66-68°C). The turkey will continue to cook while resting, and the temperature will rise to about 160°F (71°C) with resting and carryover heat.
To achieve the perfect crispy skin, you may need to adjust the cooking time and temperature. You can use the lid included with your infrared fryer to achieve extra browning during the last few minutes of cooking.
It's also worth noting that the cooking time and temperature may vary depending on the brand and model of your infrared turkey fryer, so be sure to refer to the manufacturer's instructions and guidelines. Additionally, the weather can be a factor when cooking outdoors, so you may need to make adjustments accordingly.
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Pros and cons
Pros
Infrared turkey fryers are a cleaner, safer, and healthier alternative to deep fryers, as they do not require the use of large amounts of oil. They are also versatile, allowing you to cook other types of meat and foods besides turkey. The infrared technology provides even heating with no flare-ups, and the results are consistently good, with juicy meat and crispy skin. They are also relatively low-effort to use once assembled and hooked up to a propane tank.
Cons
Infrared turkey fryers can be frustrating and time-consuming to assemble, and the instructions included with some models may be difficult to follow. They are also limited in terms of turkey size, as they can typically only accommodate turkeys up to 16 pounds. Cooking a stuffed turkey in an infrared fryer is not recommended due to the time it takes to reach a safe internal temperature. Additionally, some people may prefer the smoky flavor that can be achieved with other cooking methods, such as smoking or using a pellet grill. The price point for an infrared fryer is also slightly higher compared to traditional turkey fryers that use oil.
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Safety considerations
Safety is a key consideration when cooking a turkey with an infrared fryer. Here are some important safety tips to keep in mind:
Firstly, it is crucial to follow the manufacturer's instructions for assembly and setup. As infrared fryers involve the use of propane tanks, ensuring proper assembly is essential to prevent accidents. The assembly process typically involves screwing on the legs, handles, and regulator device, and it may require two people to build it correctly.
Before using the infrared fryer, it is important to season it. This involves rubbing down the inner surface with vegetable oil and heating it until it stops smoking. This process helps to create a non-stick surface and ensures that your turkey doesn't stick to the fryer.
When cooking the turkey, always use a meat thermometer to check the internal temperature of the bird. The USDA recommends that poultry be cooked to a minimum internal temperature of 165°F to ensure food safety. It is important to let the turkey rest for a few minutes after cooking, as the temperature will continue to rise due to carryover heat.
Infrared fryers can reach high temperatures, so it is important to use oven mitts or heat-resistant gloves when handling the fryer or removing the turkey. Additionally, always place the fryer on a stable, flat surface to prevent accidental tipping or spilling.
It is also important to note that you should never leave an infrared fryer unattended while in use. Always stay in the vicinity to monitor the cooking process and prevent any potential hazards.
Lastly, always refer to the manufacturer's guidelines for cleaning and maintenance instructions. Proper cleaning and maintenance will help ensure the longevity of your infrared fryer and maintain its safety features.
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Cleaning and maintenance
The Char-Broil Big Easy oil-less turkey fryer is easy to clean. The removable pan and drip tray are completely washable, and the compact tray beneath the heating element collects all the drippings, which can be poured into a saucepan to make gravy. The inside of the unit can be wiped down, and there is no oil to mess with.
One user review mentions that the quality of the welds was poor, and the product fell apart after a year. However, they suggest that this may be due to maintenance and storage issues. They recommend using the product as soon as possible to identify any problems within the warranty period.
Another user recommends using a grill cover to protect the fryer from bad weather and to keep it clean and undamaged. They also suggest oiling the basket after each use and using fine woodchips to add a smoke flavor.
Before its first use, the fryer must be seasoned. To do this, rub down the shiny metal inside with vegetable oil using a paper towel, then turn up the heat until the inside turns dark and stops smoking.
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Frequently asked questions
An infrared turkey fryer is a type of turkey fryer that uses infrared technology instead of oil to cook the turkey.
The assembly process for an infrared turkey fryer involves screwing on the legs and handles, as well as the regulator device. It is recommended to have two people for the assembly process and to be precise when attaching the propane tank.
First, season the inner chamber of the fryer. Then, place the turkey in a basket, which goes into the inner chamber. Preheat the fryer for a minute, and make sure it is hot before adding the turkey. Cook the turkey for about 10 minutes per pound, until the internal temperature reaches 165°F.
Infrared turkey fryers offer several advantages. They are safer than traditional deep fryers as there is no oil to splash or splatter. They also result in less mess and cleanup, and free up oven space. Additionally, they can be used outdoors and are versatile enough to cook other meats such as ham, chicken, and roast beef.
It is important to ensure you have enough propane, at least half a large tank, to avoid running out during cooking. For easy cleanup, line the bottom of the drum with foil, without covering the hole. You can also rub the basket wires with oil to prevent the turkey from sticking.
