Tiffany Haney
Infrared turkey fryers, such as the Char-Broil Big Easy, are a popular choice for cooking turkey, especially during Thanksgiving. They use infrared heat to cook the turkey without oil, making them a cleaner and safer option compared to traditional deep-frying methods. The cooking time for a turkey breast in an infrared fryer is estimated to be about 10 minutes per pound, making it faster than cooking in a conventional oven. However, it's important to ensure that the turkey is fully thawed and prepared properly before frying.
Cooking Turkey Breast in an Infrared Fryer
| Characteristics | Values |
|---|---|
| Cooking Time | 10 minutes per pound |
| Temperature | 165° F |
| Warm-up Time | 1 hour |
| Size of Turkey | Up to 16 pounds |
| Fuel | Propane |
| Clean-up | Easy |
| Safety | Safer than deep frying |
| Moisture | Less moist than deep frying |
| Flavor | Lacks a smoky flavor |
| Browning | Cover can be used for extra browning |
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$116.99 $179.99
What You'll Learn
Infrared fryer cooking time: 10 minutes per pound
Infrared turkey fryers, such as the Char-Broil Big Easy, use infrared heat to cook a turkey without the need for oil. This method is considered safer, easier to use, and less messy than traditional deep-frying in a vat of oil. The cooking time is estimated to be about 10 minutes per pound. For example, a 7-pound turkey breast would take about 70 minutes to cook in an infrared fryer, while a 14-pound turkey would take approximately 140 minutes or 2 hours and 20 minutes.
To prepare the infrared fryer for use, it must be assembled and seasoned. This involves screwing on the legs, handles, and regulator device, and then rubbing down the inner liner with vegetable oil to create a preseasoned surface, similar to a cast-iron pan. It is important to ensure that the fryer is properly seasoned before adding food to prevent sticking.
When cooking a turkey in an infrared fryer, it is recommended to follow these steps:
- Fully thaw the turkey and bring it to room temperature before cooking.
- Remove any giblets, neck bones, or other contents from the turkey cavity.
- Pat the turkey dry with paper towels to remove any excess moisture.
- Season the turkey by tucking butter slices and garlic between the skin and the breasts. Alternatively, you can inject the turkey with an injection sauce or rub it down with olive oil and seasonings.
- Oil the basket of the fryer to prevent sticking.
- Place the turkey in the basket, legs side down, and insert a meat thermometer into the breast, ensuring the tip does not touch the bone.
- Place the basket in the infrared fryer and set the temperature to medium-high.
- Cook the turkey for about 10 minutes per pound, adjusting the cooking time as needed depending on the size of the turkey.
- Once the turkey reaches an internal temperature of 165° F, remove the basket from the fryer and allow the turkey to rest for 10 minutes.
- Remove the turkey from the basket and let it sit for an additional 30 minutes before carving and serving.
It is important to note that cooking times may vary depending on the size and weight of the turkey. Additionally, it is not recommended to cook a stuffed turkey in an infrared fryer as it may take too long to reach the safe internal temperature of 165° F throughout the entire bird.
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Infrared fryer prep: season the fryer and thaw the turkey
Infrared turkey fryers use infrared heat to cook the turkey instead of gallons of oil. They are cleaner, easier, and safer to use. The infrared fryer can cook a bird of up to 16 pounds without oil and faster than an oven.
Season the infrared fryer
To season an infrared fryer, you will need high-smoke-point oil, a grill brush, paper towels, heat-resistant gloves, and an optional spray bottle for easy oil application. Here are the steps to season your infrared fryer:
- Clean the grates
- Apply high-smoke-point oil
- Heat the grill for optimal seasoning
- Regularly maintain the grates by cleaning them after every use, oiling them before cooking, and reapplying seasoning
Thaw the turkey
Frozen turkeys should not be left in a place where temperatures cannot be constantly monitored. There are three safe ways to thaw a turkey: in the refrigerator, in cold water, and in the microwave oven.
- Refrigerator thawing: Place the turkey in a container to prevent the juices from dripping on other foods. Allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking.
- Cold water thawing: Place the turkey in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
- Microwave oven thawing: Follow the manufacturer's instructions when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.
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Infrared fryer temperature: 165° F
Infrared turkey fryers use infrared heat to cook the turkey instead of gallons of oil. They are cleaner, easier to use, and safer than deep-frying a turkey in a vat of boiling oil. The infrared fryer cooks a bird up to 16 pounds without oil and faster than your oven.
The internal temperature of a cooked turkey breast should reach 165 °Fahrenheit or 74 °Celsius. The cooking time for a turkey breast in an infrared fryer will vary depending on the size of the breast. A general rule of thumb is to cook a turkey breast for about 10 minutes per pound. For example, a 7-pound turkey breast will take about 70 minutes to cook, while a 3-pound turkey breast will take about 30 minutes. However, it's important to note that cooking time also depends on the power of your infrared fryer, so it's best to measure the doneness with an instant-read thermometer.
When cooking a turkey breast in an infrared fryer, there are a few steps you should follow. First, preheat your infrared fryer to 350-375 °Fahrenheit. Then, season the turkey breast with dry seasonings and rub or brush it with oil or cooking spray to prevent it from drying out. Place the turkey breast in the infrared fryer basket and cook for the recommended amount of time, turning the turkey breast every 5-10 minutes to avoid burning. Check the temperature in several places, including the thighs and breasts, to ensure the turkey is cooked to an internal temperature of 165 °Fahrenheit. Finally, let the turkey breast rest for 10 minutes before slicing and serving.
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 of 165 °Fahrenheit.
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Infrared fryer benefits: safer, quicker, and less mess
Infrared fryers are a popular option for cooking turkey breasts, offering several benefits over traditional frying methods. These benefits include enhanced safety, quicker cooking times, and reduced mess.
In terms of safety, infrared fryers use infrared cooking technology powered by propane, which creates even heat distribution without flare-ups. This eliminates the need for a vat of boiling oil, making it safer to operate. The absence of oil also contributes to a healthier cooking process, as the meat is not bathed in oil, resulting in a less greasy and potentially more nutritious dish.
Infrared fryers are also known for their speed and efficiency. They can cook a turkey breast in about 10 minutes per pound, which is faster than the oven method of 13 minutes per pound. This quicker cooking time is achieved through the use of radiant heat transfer, where the heat is directed solely at the frying tank and the food inside, preventing heat loss to the surrounding atmosphere.
Additionally, the use of infrared technology significantly reduces the mess associated with traditional frying. There is no oil to spill or splatter, making cleanup easier and less time-consuming. The compact tray beneath the heating element collects all the drippings, which can be easily removed and used for gravy preparation.
While infrared fryers may have some drawbacks, such as the inability to achieve the same level of moisture and crispness as traditional deep-frying, they offer a safer, quicker, and less messy alternative for cooking turkey breasts. The Char-Broil Big Easy TRU-Infrared Oil-less Turkey Fryer is a popular option in this category, known for its convenience and ease of use.
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Infrared fryer results: crispy skin, juicy meat
Infrared turkey fryers, such as the Char-Broil Big Easy, offer a convenient and safe alternative to deep-frying a whole turkey. This method promises to deliver a bird with crispy skin and juicy meat, without the mess and potential hazards associated with traditional oil-based frying.
The Char-Broil Big Easy, for instance, can cook a turkey of up to 16 pounds without oil, making it a viable option for large gatherings and holiday dinners. It connects to a propane tank and uses infrared heat to cook the turkey, resulting in even cooking and reduced flare-ups. The intense heat around the legs lessens by the time it reaches the breasts, helping to prevent overcooking and ensuring juicy meat throughout.
To achieve the coveted crispy skin and juicy meat combination, several steps are recommended. Firstly, ensure your turkey is fully thawed, as cooking times may vary depending on the size of the bird. It is advisable to brine the turkey, as this enhances juiciness and tenderness. However, pat the bird dry before cooking to encourage crispy skin. Remove the giblets, neck bones, and any other contents from the turkey cavity.
Next, season the turkey to your liking. You can simply use salt and pepper, or try other options like injecting a sauce, rubbing with olive oil, or sprinkling Emeril's Essence. Tuck the butter slices and garlic between the skin and the breasts for added flavour. Place the turkey in the basket, legs side down, and insert a meat thermometer into the breast, ensuring it doesn't touch the bone.
Finally, place the basket in the infrared fryer and cook for about 10 minutes per pound. For a 7-pound turkey breast, this could take around 70 to 75 minutes to reach the recommended internal temperature of 165°F. The infrared fryer's compact tray collects the drippings, which can be used to make delicious gravy.
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Frequently asked questions
Cooking time depends on the size of the turkey breast. A good rule of thumb is to allot about 10 minutes per pound of turkey. For example, a 7-pound turkey breast will take about 70 minutes to cook, while a 15-pound turkey will take about 2 hours and 30 minutes.
The recommended safe temperature for cooking turkey is 165°F.
First, ensure that your turkey breast is fully thawed. Then, remove the giblets and neck bones from the turkey cavity. Pat the turkey dry, and season with salt and pepper. You can also tuck butter slices and garlic in between the skin and the turkey breast. Finally, oil the basket of the fryer to prevent sticking, and insert a meat thermometer into the breast.
