Marianne Martinez
Infrared turkey fryers are a popular choice for cooking large turkeys, and can be used to create a whole bird that is both juicy and crispy. The Char-Broil Big Easy is a well-known infrared fryer that can cook a turkey of up to 16 pounds, and it is powered by propane. The cooking time for a 12-pound turkey in an infrared fryer is approximately 2 hours to 2 hours and 30 minutes, or about 10 minutes per pound.
| Characteristics | Values |
|---|---|
| Type of fryer | Oil-less infrared fryer |
| Type of heat | Infrared |
| Fuel | Propane |
| Cook time | 10 minutes per pound |
| Cooked weight | Up to 16 pounds |
| Cooked texture | Crispy skin, juicy meat |
| Clean-up | Minimal |
| Safety | Safer than oil fryers |
| Space | Bulky, outdoor use only |
| Capacity | 12-16 pounds |
| Add-ons | 22-piece accessory kit |
| Price | $79-$109 |
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What You'll Learn
Infrared fryer pros and cons
Infrared fryers, such as the Char-Broil Big Easy, use infrared cooking technology powered by propane to cook food. They are a great option for cooking a whole turkey, especially when oven space is limited. The cooking time for a 12-pound turkey in an infrared fryer is approximately 2 hours to 2.5 hours.
Now, let's take a look at the pros and cons of using an infrared fryer:
Pros of Infrared Fryers:
- Cooking Speed: Infrared fryers cook food faster than traditional ovens due to the intense heat generated by infrared radiation. This makes them a good option for those who prioritize cooking speed.
- Capacity: They have larger capacities, making them suitable for larger families or those who frequently entertain guests.
- Energy Efficiency: Infrared fryers are generally more energy-efficient than other cooking methods due to their shorter cooking times and better insulation. This can result in cost savings and a reduced environmental impact.
- Even Cooking: Infrared heat penetrates food more deeply than traditional heat, resulting in more even and thorough cooking. This ensures that your food is cooked perfectly, with no undercooked or overcooked spots.
- Moisture Retention: The infrared rays push the air out, preventing the meat from drying out as it might when roasted in a traditional oven. This results in juicy and tender meat, with a crispy exterior.
- Safety: Infrared fryers are much safer than traditional frying methods that require a flaming pot of oil. There is no hot oil to splash or spill, reducing the risk of burns or fires.
- Clean-up: There is very little clean-up required with infrared fryers. Unlike traditional frying, there is no oily residue to deal with, and some models even have removable parts that can be easily cleaned.
- Outdoor Use: Many infrared fryers are designed for outdoor use, which means you can cook your turkey or other large meals without filling your home with cooking odors.
- No Need for Oil: Infrared fryers can cook food without the need for oil, making them a healthier option for those looking to reduce their fat intake. This also eliminates the cost and hassle of purchasing large quantities of oil.
Cons of Infrared Fryers:
- Assembly: Some infrared fryers can be frustrating to assemble, with unclear or complicated instructions. The assembly process may require multiple people and a significant amount of time.
- Price: Infrared fryers tend to be more expensive than other options, such as air fryers. The higher price point may be a barrier for some consumers.
- Limited Versatility: While infrared fryers are excellent for cooking meat and certain other dishes, they are less versatile than air fryers, which offer a wider range of cooking options. Air fryers can be used for air frying, roasting, baking, and even dehydrating food.
- Counter Space: Infrared fryers typically take up more counter or storage space than air fryers, making them less ideal for small kitchens or apartments.
- Specialized Cleaning: While both types of fryers require regular cleaning, infrared ovens may need specialized cleaning solutions, adding to the cost and maintenance requirements.
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How to assemble an infrared fryer
To assemble an infrared fryer, first unbox it and check that all the necessary components are present. The typical air fryer components include the main unit, cooking basket, drip tray, and user manual. Keep all the parts together for easy assembly. The main unit usually contains the heating element, control panel, and other essential features.
Now, let's understand the different components. The cooking basket has a perforated design to allow hot air to circulate evenly around the food, resulting in a crispy exterior. The drip tray catches any excess oil or grease, preventing it from reaching the heating element and making cleaning easier.
With a clear understanding of the components, it's time to start assembling. Place the drip tray at the bottom of the main unit, ensuring it fits snugly and aligns properly with any slots or grooves. Then, insert the cooking basket into the main unit, again ensuring a secure fit and proper alignment.
After assembling the fryer, you must season it. You can do this by rubbing down the shiny metal inside with vegetable oil using a paper towel, then heating it until it turns dark inside and stops smoking.
Finally, when you're ready to cook, preheat the fryer for a few minutes by adjusting the temperature and cooking time settings on the control panel as per the user manual. Preheating ensures the desired cooking temperature is reached and helps achieve optimal cooking results.
Now that you've assembled your infrared fryer, you can use it to cook your 12-pound turkey. While there is no exact answer for how long it will take to cook a 12-pound turkey in an infrared fryer, a good estimate is about 2 hours to 2.5 hours. It's important to note that cooking times may vary depending on the weather conditions and the temperature you set.
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How to prepare the turkey
To prepare a turkey for cooking in an infrared fryer, you should first ensure that the turkey is fully thawed. Remove the giblets and neck bones from the turkey cavity. The manufacturer also suggests cooking the stuffing separately, rather than inside the turkey.
You can then season the turkey. One method is to brine the turkey for two days and then inject it with an emulsion of cognac, Tabasco, and butter. Alternatively, you can rub the turkey with spices or sauces, or use an injection marinade.
Once you have seasoned the turkey, place it in the basket and put the basket inside the inner chamber of the fryer.
Please note that the infrared fryer is for outdoor use only.
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Cooking time and temperature
The Char-Broil Big Easy propane oil-less infrared fryer is one of the most popular turkey fryers on the market. It uses infrared cooking technology, powered by propane, to create an even heat with no flare-ups. The infrared rays push the air out, resulting in meat that does not dry out as it does when roasted. The more intense heat is by the legs and lessens by the time it gets to the breasts, helping keep the breast meat from overcooking and becoming dry by the time the leg meat is cooked.
The general rule for cooking a whole turkey in an air fryer is 10 minutes per pound. So, for a 12-pound turkey, you would need to air fry it for about 120 minutes or 2 hours. However, it's important to note that cooking times may vary depending on the size and model of your air fryer, as well as the temperature outside. For example, one person who cooked a 12-pound turkey in their infrared fryer for 2.5 hours found that it was undercooked. On a cold and windy day, you may need to add about 20 minutes to the cooking time.
It's recommended to cook the turkey at medium-high heat. The ideal internal temperature for the turkey is 165°-170°F, and the temperature will continue to rise to about 160 while the meat rests. You can use a meat thermometer to monitor the temperature and determine when the turkey is done.
It's also important to ensure that your turkey is fully thawed before cooking. If it's still frozen or super cold on the inside, it won't cook properly and you'll end up with raw turkey. Additionally, make sure to remove the giblets and neck bones from the turkey cavity before cooking.
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How to get crispy skin
To get crispy skin on a 12-pound turkey using an infrared fryer, there are several steps you can take. Firstly, ensure that your turkey is fully thawed on the inside. A frozen turkey will not cook properly and may result in raw or undercooked meat. The cooking time will depend on the size of the turkey, but a good rule of thumb is that a whole, thawed turkey cooks at a rate of about 10 minutes per pound in an infrared fryer. For a 12-pound turkey, this would be about 2 hours.
It is also important to note that brining the turkey can impact the crispness of the skin. If you choose to brine the turkey, remember to pat it dry just before cooking. The moisture on the skin can prevent it from crisping up. Additionally, avoid stuffing the turkey, as this can affect the cooking time and temperature. The manufacturer suggests cooking the stuffing separately.
To enhance the crispness of the skin, you can rub the exterior of the turkey with a small amount of oil, such as vegetable oil, olive oil, or peanut oil, before placing it in the infrared fryer. You can also inject the turkey with a marinade or sauce to add moisture and flavour.
Another factor to consider is the position of the turkey in the fryer. It is recommended to cook the turkey breast-side down first and then flip it to breast-side up towards the end of the cooking process. This helps ensure even cooking and prevents the breast meat from drying out.
Lastly, while infrared fryers create a blazing hot cooking environment, it is important to monitor the temperature and doneness of the turkey. Use a meat thermometer to ensure the turkey has reached a safe internal temperature of 165°F before removing it from the fryer. Let the turkey rest for a few minutes before serving to allow the juices to redistribute and to prevent it from drying out.
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Frequently asked questions
It takes about 2 hours to cook a 12-pound turkey in an infrared fryer.
Infrared fryers use infrared cooking technology, powered by propane, to create an even heat with no flare-ups. The infrared rays push the air out, resulting in meat that does not dry out.
Infrared fryers are safer, easier to use, and cleaner than traditional deep fryers. They also free up oven space and can be used to cook other meats such as chicken, beef, and lamb.
