Infrared Fryer: Quick, Easy, Juicy Turkey Perfection

Cooking a turkey in an infrared fryer is a quick and easy way to get a delicious, juicy bird. The fryer can cook a turkey of up to 16 pounds without oil, and faster than your oven. The recommended cooking time is about 10 minutes per pound, until the internal temperature reaches at least 165 degrees.

Cooking times: about 10 minutes per pound

Cooking a turkey in an infrared fryer takes about 10 minutes per pound. The internal temperature of the turkey should reach at least 165 degrees Fahrenheit. The USDA recommends that the middle of the turkey reaches this temperature, although it may take a while to heat up.

The infrared fryer can cook a bird up to 16 pounds without oil. It is faster than an oven, but it may not be as moist and juicy as a true deep-fried turkey. The skin will also not be as crispy.

If you are cooking a frozen turkey, make sure it is fully defrosted before cooking.

Internal temperature: should reach 165 degrees

Cooking a turkey in an infrared fryer is a quick and easy way to get a delicious, juicy bird. The internal temperature of the turkey should reach 165 degrees Fahrenheit. This is the recommended safe temperature for cooking turkey.

The time it takes to cook a turkey in an infrared fryer will depend on the size of the bird. As a general rule, it takes about 10 minutes per pound to cook a turkey in an infrared fryer. For example, an 8-pound turkey would take about 80 minutes to cook.

It's important to note that the temperature of the turkey will continue to rise after it's been removed from the fryer due to carryover heat. So, it's best to remove the turkey from the fryer when the internal temperature reaches 160 degrees Fahrenheit. This will ensure that the turkey doesn't get overcooked.

You can check the internal temperature of the turkey using a meat thermometer. Simply insert the thermometer into the thickest part of the breast or thigh to get an accurate reading. Once the turkey has reached the desired temperature, remove it from the fryer and let it rest for a few minutes before carving and serving.

Resting and carryover heat: the temperature of the turkey will rise to 160 or so

Resting and carryover heat are important factors to consider when cooking a turkey in an infrared fryer. The temperature of the turkey will continue to rise after it has been removed from the fryer, reaching around 160 degrees. This is due to the carryover heat, which will continue to cook the meat even after it has been taken out of the fryer. Therefore, it is important to remove the turkey from the fryer before it reaches the desired internal temperature of 165 degrees.

The amount of time needed to cook a turkey in an infrared fryer will depend on the size of the bird. As a general rule of thumb, it takes about 10 minutes per pound to cook a turkey in an infrared fryer. For example, if you have a 12-pound turkey, it will take about 2 hours to cook. However, it is important to check the internal temperature of the turkey to ensure that it has reached the safe temperature of 165 degrees.

When cooking a turkey in an infrared fryer, it is important to follow the guidelines provided by the manufacturer. The fryer should be assembled and seasoned before use. Additionally, it is not recommended to cook a stuffed turkey in an infrared fryer, as it takes too long to heat the middle to the recommended safe temperature. The USDA also advises against stuffing a turkey for food safety reasons.

While an infrared fryer can produce a juicy and golden turkey, it may not achieve the same level of crispness as a true deep-fried turkey. Reviewers have also noted that the infrared-fried turkey may lack moisture and smoky flavour. However, with proper resting and carryover heat techniques, you can still achieve a delicious and safely cooked turkey using an infrared fryer.

Seasoning: rub the inside of the fryer with vegetable oil

Seasoning your infrared fryer is an important step to ensure your turkey cooks evenly and doesn't stick to the inside of the fryer. To season the fryer, rub the inside with vegetable oil. Use a paper towel to spread the oil evenly across the fryer's surface, paying particular attention to the shiny metal areas. Once you've applied the oil, turn on the heat and wait until the inside of the fryer turns dark and stops smoking. This process will help create a non-stick surface, ensuring your turkey doesn't stick to the fryer and making cleanup easier.

It's also important to note that infrared fryers are not recommended for cooking stuffed turkeys. This is because it takes longer to heat the middle of the turkey to the safe temperature of 165 degrees Fahrenheit. The USDA advises against stuffing turkeys for food safety reasons.

When cooking your turkey in an infrared fryer, aim for about 10 minutes of cooking time per pound of turkey. For example, an 8-pound turkey would take around 80 minutes to cook. However, it's important to use an internal meat thermometer to check that the turkey has reached an internal temperature of at least 165 degrees Fahrenheit before serving. Resting the turkey after cooking will allow the temperature to rise further, ensuring the meat is cooked thoroughly.

Infrared fryers, like The Big Easy, can cook turkeys of up to 16 pounds without oil. They offer a faster cooking alternative to traditional ovens and can produce crispy, juicy results. While the taste may not be as smoky as some prefer, infrared fryers are a convenient option for cooking a whole turkey.

Stuffing: not recommended as it takes too long to heat the middle

Cooking a stuffed turkey in an infrared fryer is not recommended. This is because it takes too long to heat the middle of the bird to the recommended safe temperature of 165 degrees Fahrenheit. The USDA also advises against stuffing a turkey for food safety reasons.

Infrared fryers can cook a turkey of up to 16 pounds without oil, and faster than an oven. However, the fryer cannot achieve the same level of moisture and crispiness as a true deep-fried turkey. Reviewers say that the taste is fine, but the meat is lacking in moisture and the skin is not as crispy.

The infrared fryer guidelines recommend cooking the turkey for about 10 minutes per pound. For example, an 80-minute cook should be sufficient for a smaller-than-average turkey. It is important to check the internal temperature of the turkey with a meat thermometer to ensure it has reached at least 165 degrees Fahrenheit before serving.

Frequently asked questions