Marianne Martinez
Cooking a turkey without oil may seem like a sacrilege to some, but it's a great way to get that deep-fried texture and taste without the mess and danger of hot oil. Using an oil-less fryer, you can achieve a tender and juicy bird with a deliciously crispy skin. The cooking process seals in all the flavour and moisture, resulting in a healthier and safer way to cook a whole turkey.
Characteristics and Values of Cooking Turkey with an Oil-Less Fryer
| Characteristics | Values |
|---|---|
| Taste and Texture | Tender, juicy, and crispy skin |
| Ease of Use | Easy to use and clean |
| Capacity | Large capacity, suitable for cooking a whole turkey |
| Fuel | Propane-powered |
| Setup | Outdoor use only |
| Safety | Safer than traditional deep frying |
| Efficiency | Energy-efficient, uses less power than a conventional oven |
| Cooking Time | Varies depending on turkey size, approximately 10-15 minutes per pound |
| Precautions | Ensure the turkey is fully thawed, avoid overcooking the breast meat |
| Customization | Customize with seasonings and injections to suit your preferences |
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What You'll Learn
Cooking times for oil-less turkey fryers
Oil-less turkey fryers are a great way to cook a whole turkey, with many users reporting excellent results. The cooking process seals in flavour and moisture, resulting in a tender and juicy turkey with a crispy skin.
There are a few different oil-less turkey fryers on the market, but the Char-Broil Big Easy Oil-Less Turkey Fryer is one of the most popular. This is an infrared fryer that uses hot circulating air to cook the turkey. It connects to a propane tank and must be used outdoors.
Cooking times for the Char-Broil Big Easy Oil-Less Turkey Fryer will vary depending on the size of the turkey and the outdoor temperature. A general rule of thumb is that a whole, thawed turkey will cook at a rate of 10 minutes per pound in this fryer. For example, a 14-pound turkey will take around 2.3 to 3 hours to cook, while a 16-pound turkey will take around 2 hours and 45 minutes. In colder outdoor temperatures, you can expect the cooking time to increase. For example, a 13-pound turkey cooked in Las Vegas took about 90 minutes, while the same-sized turkey took an additional 20 minutes in cold, windy Wichita, Kansas.
It's important to note that the cooking time may also depend on personal preference, as some people prefer their turkey juicier than others. It's recommended to use a thermometer and pull the turkey out when it reaches 160 degrees Fahrenheit, then let it rest for about 30 minutes. This will ensure that the turkey is nice and juicy.
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Pros and cons of the Char-Broil Big Easy Oil-Less Turkey Fryer
The Char-Broil Big Easy Oil-Less Turkey Fryer is a popular choice for cooking a whole turkey. It uses infrared technology and hot circulating air to cook the meat, resulting in a juicy and tender bird with a crispy skin. Here are some pros and cons of using this oil-less fryer:
Pros:
- Juicy and Tender Meat: The oil-less frying method ensures that the turkey remains juicy and tender, with the breast meat not drying out.
- Crispy Skin: The hot air circulation creates a crispy skin, similar to that of a deep-fried turkey.
- Faster Cooking: This fryer cooks a whole turkey faster than a traditional oven, saving time during meal preparation.
- Free Up Oven Space: Using the Char-Broil Big Easy outdoors frees up oven space for cooking side dishes and other oven-cooked foods.
- Safety: Oil-less frying eliminates the risks associated with large vats of scalding oil, making it a safer option.
- Energy Efficiency: It uses less power than a traditional full-sized oven, making it more energy-efficient.
- Easy Cleanup: The glass bowl and grease tray of the fryer are easy to clean, requiring only soap and water for the cooking basket.
- Versatility: In addition to turkeys, the fryer can cook various meats, including chicken, ribs, and roasts, making it a versatile option for different meals.
- Portion Size: The large size of the fryer allows you to cook larger portions, making it ideal for feeding a group of four or more people.
Cons:
- Outdoor Use Only: The Char-Broil Big Easy is designed for outdoor use only, as it connects to a propane tank and requires adequate ventilation.
- Assembly: Assembling the fryer can be frustrating due to the small drawings and lack of clear instructions in the manual. It requires precision and at least two people for correct assembly.
- Inconsistent Crispy Texture: While the fryer produces a crispy exterior, it may not achieve the same level of crispiness in all the nooks and crannies as a deep-fried turkey.
- Price: The price point is slightly higher compared to traditional turkey fryers that use oil.
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How to season an oil-less fried turkey
To cook a turkey with an oil-less fryer, you should first ensure that your turkey is fully thawed. The safest way to defrost a turkey is in the refrigerator, allowing approximately 24 hours for every 4-5 pounds of turkey. Place the turkey on a tray or in a pan to prevent any cross-contamination. Once thawed, thoroughly rinse the turkey under cold, running water, inside and out. This helps remove any bacteria or debris from the bird's surface. After rinsing, pat the turkey dry with paper towels. A dry surface will help the seasonings adhere better to the skin, resulting in a more flavorful product.
Next, you can season your turkey. Remove the giblet bag and neck bone and set them aside to use for your gravy or dressing. You can inject the meat with a store-bought marinade or seasoning of your choice, or rub the turkey with olive oil and a Creole seasoning blend.
Place the bird in the basket provided and lower it into the cooking unit. There is no need to preheat the oil-less fryer. Cover the fryer with the provided lid for 15 to 20 minutes to brown the skin. The cooking time will depend on the size of your turkey, but a whole, thawed turkey usually cooks at a rate of 10 minutes per pound in the Char-Broil Oil Less Deep Fryer. Once cooked, remove the turkey and let it rest for 15 to 30 minutes before carving.
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How to prepare the turkey before cooking
To prepare a turkey for cooking in an oil-less fryer, it is important to ensure that the turkey is fully thawed. If it is still cold or partially frozen, the turkey will not cook properly. The safest way to thaw a turkey is to place it in its original packaging in a pan in the refrigerator, which will take several days depending on the size. For quicker thawing, place the turkey in a cold water bath, changing the water every 30 minutes.
Once the turkey is thawed, it should be removed from its packaging and patted dry with paper towels. It is then a good idea to let the turkey sit at room temperature on a wire rack for up to an hour. This process, called tempering, helps the meat cook more evenly and results in a moister bird.
Before cooking, it is important to ensure that the cavities of the turkey are empty. Reach your hand into the turkey's cavity and remove anything that is inside, such as a packet of giblets, liver, or other parts that can be used for gravy or stuffing. It is recommended to cook the stuffing separately, rather than stuffing the turkey.
Brining the turkey before cooking can also help to infuse the meat with salt, resulting in a moister and more flavorful bird. This can be done by immersing the turkey in a saltwater solution (wet brine) or dry-brining it in salt for a day or two.
Additionally, you can add aromatics to the turkey to infuse it with flavor. Quartered apples, halved lemons, sprigs of herbs like rosemary and thyme, or garlic cloves can be added to the cavity. However, it is important to avoid overstuffing the turkey to prevent food-borne illnesses.
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How to make gravy using the turkey drippings
Making gravy using turkey drippings is a simple process that can elevate your Thanksgiving meal. The drippings are the juices and fat left behind in the roasting pan after your turkey has finished cooking. This is how you can turn these drippings into a delicious gravy:
First, separate the fat from the drippings. You can do this by pouring the drippings through a strainer into a bowl and letting it sit for a few minutes. The fat will rise to the top and can be skimmed off with a spoon. You can also use a degreasing cup with a spout or a freezer bag to separate the fat from the drippings. Make sure you don't throw away the fat, as it will be used as the base for your gravy.
Next, heat the fat in a medium saucepan over medium-high heat. The amount of fat you need will vary depending on your desired yield, but a standard roux ratio is 1/4 cup of fat to 1/4 cup of flour. If you don't have enough fat, you can add some vegetable oil or melted butter.
Once the fat is heated, whisk in the flour and cook until bubbling and slightly darkened in colour. This mixture of fat and flour is called a roux and will serve as a thickener for your gravy. The longer you cook the roux, the darker it will become, and the darker your gravy will be. For a milder gravy that lets the flavour of the turkey shine through, aim for a lighter-coloured roux.
Now, whisk in the remaining drippings from the turkey. Bring the mixture to a boil so it can thicken. If desired, you can also add a splash of wine or sherry at this stage. Continue to cook, whisking often, until you reach your desired consistency. If you want a thicker gravy, reduce the heat to a simmer and cook for a few more minutes.
Finally, season your gravy with salt and pepper to taste. You can also add fresh herbs like rosemary, thyme, or sage for extra flavour. Pour the gravy into a warmed gravy boat or serving bowl and enjoy!
Your gravy can be refrigerated in an airtight container for up to five days or frozen for up to two months.
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Frequently asked questions
Cooking time depends on the size of the turkey. A 14-pound turkey takes about 2.3 to 3 hours to cook, while a 20-pound turkey takes about 3.5 hours. A good rule of thumb is that it takes about 10 minutes per pound to cook a whole, thawed turkey in an oil-less fryer.
The Char-Broil Big Easy Oil-Less Fryer is a popular choice for cooking a turkey. It is powered by a propane tank and uses infrared technology to cook the turkey with hot circulating air. It can be used to cook other meats as well, such as ribs or whole chickens.
It is important to ensure that the turkey is fully thawed before cooking. Remove the giblets and neck bones from the turkey cavity and save them for gravy or dressing. You can also inject the turkey with a store-bought marinade or rub the turkey with olive oil and seasoning to add flavor.
Oil-less fryers offer a healthier alternative to traditional deep frying, as they require little to no oil. They also produce juicy and tender turkey meat with a crispy skin. Additionally, oil-less fryers can be used outdoors, freeing up oven space for other dishes.
