Tiffany Haney
The Char-Broil Big Easy Oil-Less Infrared Turkey Fryer is a popular choice for cooking turkeys. It uses infrared cooking technology and is powered by propane, creating an even heat with no flare-ups. The infrared fryer takes about 10 minutes per pound of turkey, which is longer than the traditional 3 minutes per pound required for deep-fried turkeys. The final product is a juicy turkey with a lightly golden and crispy skin.
| Characteristics | Values |
|---|---|
| Cook time | About 10 minutes per pound |
| Maximum turkey size | 16 pounds |
| Temperature | 165° F |
| Warm-up time | N/A |
| Clean-up time | Low |
| Safety | Safer than deep-frying |
| Taste | Juicy, tender, and flavorful |
| Skin | Crispy and golden |
| Manufacturer | Char-Broil |
| Model | The Big Easy |
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$116.99 $179.99
What You'll Learn
Infrared fryer setup and assembly
Infrared fryers are a great way to cook a turkey, especially if you're looking for an alternative to deep-frying. They are cleaner, easier to use, and safer than traditional deep-frying methods. While there are a few options on the market, the Char-Broil Big Easy TRU-Infrared Oil-less Turkey Fryer is the most popular. This model uses infrared cooking technology powered by propane, creating an even heat distribution with no flare-ups.
Now, let's talk about the setup and assembly process for an infrared fryer. When you unbox your new infrared fryer, you'll find that there is some simple assembly required. This typically involves screwing on the legs, handles, and any regulator devices. The assembly process can be a little frustrating and may take about an hour to complete, but don't worry, as it's mostly just screwing parts together. Once assembled, you'll need to season the fryer before use. To do this, simply rub down the shiny metal interior with vegetable oil using a paper towel, then heat it up until the interior turns dark and stops smoking.
In terms of placement, you'll want to ensure your infrared fryer is set up on a sturdy, level surface, preferably outdoors, due to the use of propane. Keep in mind that if you're using a wireless thermostat, it's best to install it on an inside wall as outside walls are typically colder due to their contact with outside air. Additionally, if your fryer comes with a cover or lid, it's a good idea to keep it nearby. The lid is useful if it's windy or cold outside, and it can also help with browning the turkey during the final minutes of cooking.
Lastly, for safety reasons, always ensure that your infrared fryer is set up away from flammable materials and well-ventilated areas. Keep children and pets away from the fryer at all times, and never leave it unattended while in use. By following these setup and assembly instructions, you'll be well on your way to safely cooking a delicious infrared-fried turkey!
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Turkey preparation and seasoning
Infrared turkey fryers are similar to deep-fry setups but use infrared heat instead of oil to cook the turkey. This makes it cleaner, easier, and safer. The Char-Broil Big Easy is a popular oil-less infrared turkey fryer that can cook a turkey of up to 16 pounds.
Before seasoning, you need to prepare the turkey. If you are using a recipe, follow the instructions for preparing the meat. If you don't have a recipe, brush the meat generously with olive oil, melted butter, or another fat. This adds flavor, helps achieve browned and crispy skin, and aids the adhesion of the seasoning blend. You will need 4-6 tablespoons of olive oil or melted butter to coat a 12-15 pound turkey. You can also add 1-2 tablespoons of packed light brown sugar to the seasoning for a sweet, caramelized flavor.
Once the turkey is prepared, you can season it. A dry brine is a simple and effective method for delivering maximum flavor, juicier meat, and crispier skin. Rub herbs and 2 tablespoons of kosher salt all over the turkey. You can also season under the skin for added flavor. You can dry brine your turkey the night before or up to two days in advance.
You can also try a Cajun-style turkey rub or a herbes de Provence turkey rub. For a more subtle sweetness, you can glaze the turkey by stirring together maple syrup, orange juice, and fresh sage. Brush most of the glaze on before roasting and save some for when the turkey is out of the fryer.
For a truly show-stopping presentation, consider a bacon-wrapped turkey. Lay slices of bacon over the turkey breast before roasting, securing the ends with toothpicks. Brush the bacon with glaze before and after roasting.
You can also fill the turkey cavity with herbs and aromatics like lemon halves, shallots, and garlic cloves to add flavor without the mushiness of traditional stuffing.
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Cooking time and temperature
Infrared turkey fryers, such as the Char-Broil Big Easy, are a popular choice for cooking a turkey, especially for those who don't want to deal with the mess and hazard of deep-frying a turkey. This gadget uses infrared cooking technology, powered by propane, to create an even heat with no flare-ups. The infrared coils hover above the heat source, distributing heat evenly and creating a stable, evenly heated cooking surface.
The cooking time for a turkey in an infrared fryer is approximately 10 minutes per pound. For example, a nine-and-a-half-pound turkey will take about 80 minutes to cook. A larger, 16-pound turkey will take approximately two hours to cook. It is important to note that the cooking time may need to be adjusted depending on the size of the turkey and the desired level of doneness. For example, if you prefer your turkey slightly undercooked, you may want to reduce the cooking time. On the other hand, if you are cooking a stuffed turkey, it will take longer to heat the middle to the recommended safe temperature of 165 degrees Fahrenheit.
The internal temperature of the turkey should reach at least 165 degrees Fahrenheit before serving. It is recommended to use an internal meat thermometer to check the temperature in several spots to ensure doneness. If the turkey has not reached the desired temperature, it can be placed back in the fryer for a few more minutes. It is important to note that the turkey will continue to cook and the temperature will rise to about 160 degrees Fahrenheit, even after it has been removed from the fryer. Therefore, it is crucial to remove the turkey from the fryer before it reaches the desired final temperature.
In addition to the cooking time, it is important to allow for resting and carryover heat. After removing the turkey from the fryer, let it rest in the basket for 10 minutes, during which the temperature will continue to rise. Then, remove the turkey from the basket and let it sit for another 30 minutes before carving. This resting period ensures that the juices redistribute and the turkey remains moist and tender.
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Resting and serving
While the turkey is resting, you can prepare any side dishes or gravy. If you want to make gravy using the drippings from the infrared fryer, carefully remove the drippings and transfer them to a saucepan. You can also use this time to set the table and gather any serving utensils and plates you will need.
After the resting period, you can begin carving the turkey. If you have a meat thermometer, check the internal temperature of the turkey to ensure it has reached at least 165° F (74° C). This is the recommended safe temperature according to the USDA. Keep in mind that the temperature of the turkey will continue to rise slightly as it rests, so take it into account when planning your cooking and resting times.
When carving the turkey, use a sharp knife and start by removing the legs and thighs. Then, carve the breast meat, slicing it against the grain to ensure tenderness. You can also remove the wings and carve them, or leave them whole for presentation. Arrange the carved meat on a platter, adding any garnishes or herbs for presentation.
Finally, serve the turkey to your guests or family. It is recommended to serve the turkey while it is still warm, as this will enhance the flavour and texture. Accompany the turkey with your chosen side dishes and gravy, and don't forget to enjoy the fruits of your labour!
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Cleaning and maintenance
The Char-Broil Big Easy Infrared Turkey Fryer is easy to clean and maintain. After cooking, you simply need to wipe out the inside of the fryer. The compact tray beneath the heating element collects all the drippings, which can be carefully removed and poured into a saucepan. The Char-Broil website also has recipes for cooking other meats in the fryer, such as ham, chicken wings, roast beef, and prime rib.
To clean the rails and emitters, you can use a metal scraper, a wooden scraper, or a spatula to scrape off any residue. You can also use a rag dipped in cooking oil to scrub the grates. Get the fryer hot first and press hard when scrubbing.
For the interior walls and window, you can use a glass top oven range cleaner or a wipe-off version of Bar Keeper's Friend with a magic eraser. You can also place the whole fryer in a large sealed plastic bag and leave it outside to let the fumes disperse in the open air.
To season the fryer, rub down the shiny metal inside with vegetable oil using a paper towel, then heat it up until it turns dark inside and stops smoking.
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Frequently asked questions
Cooking time depends on the weight of the turkey. The general rule is 10 minutes per pound. For example, a 14-pound turkey will take about 2.3 hours to 3 hours.
The turkey should reach an internal temperature of 165°F.
Infrared fryers are safer than traditional deep fryers as they don't use large amounts of oil, which can be a fire hazard. They also require less clean-up and supervision during cooking.
