Infrared Fryer: Turkey Frying Time And Techniques

Infrared turkey fryers are a popular choice for cooking turkey due to their ability to produce a crispy and juicy bird. Unlike traditional frying methods, infrared fryers use infrared heat technology to cook food quickly and evenly, resulting in a delicious and healthy meal. When it comes to cooking time, it is recommended to cook a turkey for approximately 3-10 minutes per pound in an infrared fryer. However, it is crucial to monitor the internal temperature of the turkey to ensure it reaches 165°F for food safety and doneness.

Characteristics of frying a turkey in an infrared fryer

Infrared fryer setup and safety precautions

Infrared fryers are an excellent option for cooking turkey, as they offer quick and even cooking, resulting in a juicy and tender bird. However, it is important to follow certain setup procedures and safety precautions to ensure optimal results and a safe cooking experience.

Setup Instructions:

• Read the manual: Before using your infrared fryer, carefully read the user manual provided with your specific model. Different brands and models may have varying operating instructions and safety precautions, so it is crucial to refer to the manufacturer's guidelines.
• Assembly: Some infrared fryers require assembly, so follow the instructions provided to properly assemble the unit. This may include attaching legs, handles, or other components.
• Power supply: Ensure that your infrared fryer is plugged into a suitable power outlet that matches the voltage requirements specified in the user manual.
• Cooking surface preparation: Clean the cooking surface and remove any dirt, debris, or food residues. Some infrared fryers have removable cooking plates or grills that need to be cleaned before use.
• Preheating: Preheat the infrared fryer for a few minutes until it reaches the desired temperature. Some models have indicator lights that signal when preheating is complete. The recommended preheat temperature for cooking turkey is 375°F.
• Turkey preparation: Clean the turkey thoroughly by removing giblets and other organs from the cavity. Rinse the turkey under cold water and pat it dry. Season the turkey with your desired herbs and spices, and consider injecting it with a marinade for added flavor.

Safety Precautions:

• Well-ventilated area: Always use your infrared cooker in a well-ventilated area to prevent the buildup of heat and fumes.
• Keep away from flammable materials: Ensure that the infrared fryer is set up away from any flammable materials or water sources to minimize fire risks.
• Supervision: Never leave your infrared fryer unattended while it is in use.
• Protective gear: Always wear protective gloves and aprons when handling hot oil and food. Use oven mitts or heat-resistant gloves when adjusting any settings or handling the cooker.
• Level surface: Make sure your infrared fryer is set up on a level, non-combustible surface to prevent accidental spills or tipping.
• Temperature control: Maintain a consistent cooking temperature by monitoring the oil temperature and adjusting the heat as needed. Use a meat thermometer to ensure the turkey reaches an internal temperature of at least 165°F.
• Children and pets: Keep children and pets away from the infrared fryer at all times during use to prevent accidents.
• Cleaning and maintenance: Allow the infrared fryer to cool down completely before cleaning. Clean the cooking surface and any removable parts according to the manufacturer's instructions. Do not immerse the cooker or its electrical components in water.

Turkey preparation and seasoning

Cleaning and Seasoning

First, clean the turkey by removing the giblets and other organs from the cavity. Rinse the turkey under cold water and pat it dry with paper towels.

Next, season the turkey with your chosen herbs and spices. A simple yet effective blend includes salt, pepper, garlic powder, and paprika. You can also try a Cajun-style turkey rub or a herbes de Provence turkey rub. For a basic herb-roasted turkey, combine olive oil, garlic powder, basil, sage, salt, and pepper in a bowl.

Injecting Marinade

For added flavour and moisture, inject the turkey with a marinade using a meat injector. This can be a simple mixture of olive oil and your chosen spices, or something more complex like Tony Chachere's Creole-style butter marinade.

Brining

Another way to add flavour and moisture is to brine the turkey. Brining involves soaking the turkey in a saltwater mixture, which helps to tenderise the meat and add flavour. You can add herbs and spices to the brine for extra flavour. The turkey should sit in the brine for at least four hours, but overnight is best.

Aromatics

Instead of filling the turkey with stuffing, use aromatics like onion, garlic, thyme, rosemary, and sage. You can also add halved lemons or oranges to add a bright citrus flavour and keep the meat moist.

Flavoured Butter

Rub flavoured butter underneath the skin of the turkey to add another layer of flavour and help crisp up the skin. Try a combination of lime zest with cumin and coriander, or something more traditional like fresh parsley, sage, and rosemary folded into the butter.

Glazes and Bacon

Glazes are a great way to add a subtle sweetness to the turkey. You can make an apricot glaze with just four ingredients. For a show-stopping presentation, consider wrapping the turkey breast in bacon and brushing it with glaze before and after roasting.

Garnishes

Don't forget the garnishes! Roasted pears, caramelised winter vegetables, or sweet champagne grapes can offer complementary or contrasting flavours to your well-seasoned bird.

Resting

After removing the turkey from the infrared fryer, let it rest for about 15 to 20 minutes before carving. This allows the juices to redistribute, resulting in a moist and flavourful turkey.

Cooking time and temperature

The cooking time for your infrared-fried turkey depends on several factors, including the weight of the bird, the starting temperature, and the outdoor temperature.

As a general rule, you should allow around 3-4 minutes of cooking time per pound of turkey. However, it is always best to use a meat thermometer to ensure your turkey reaches the appropriate internal temperature. The recommended internal temperature for a fully cooked turkey is 165°F (74°C).

Some infrared fryers provide recommended cooking times based on the weight of the turkey. For example, the Char-Broil Big Easy Oil-Less Turkey Fryer recommends approximately 10 minutes of cooking time per pound of turkey. However, it is important to note that these are just guidelines, and the actual cooking time may vary depending on the specific model of your infrared fryer and other factors such as the outdoor temperature.

Therefore, it is crucial to monitor the internal temperature of your turkey throughout the cooking process to ensure it reaches the recommended temperature. Insert the thermometer into the thickest part of the turkey's thigh, being careful not to touch the bone. Additionally, visual cues can also indicate the doneness of your turkey. The skin should be golden brown and crispy, and the juices should run clear when you cut into the meat.

It is also important to note that the cooking time may vary depending on the starting temperature of your turkey. For best results, ensure your turkey is at room temperature before placing it in the infrared fryer. This helps ensure even cooking and reduces the chances of undercooked or overcooked meat.

Once your turkey reaches the desired internal temperature, remove it from the fryer and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a moist and flavorful final product.

In summary, while the recommended cooking time for an infrared-fried turkey is approximately 3-4 minutes per pound, it is important to monitor the internal temperature and adjust the cooking time as needed. By following these guidelines and using a meat thermometer, you can ensure your turkey is cooked to perfection every time.

Cooking techniques and monitoring

Infrared turkey fryers are a convenient and efficient way to cook your turkey with a number of benefits over traditional frying methods. They use propane gas to heat up ceramic plates, which emit infrared heat to cook the turkey from the inside out. This results in a moist and juicy interior, with a crispy exterior.

Before cooking, it is important to prepare and season the turkey properly. Clean the turkey by removing the giblets and other organs from the cavity, and then rinse the turkey under cold water and pat it dry. Season the turkey with your chosen herbs and spices, and inject the turkey with a marinade using a meat injector to keep it moist during cooking.

When you are ready to cook the turkey, place it in the infrared fryer, breast side up, ensuring there is enough room for the turkey to cook evenly. The recommended cooking time is approximately 7-10 minutes per pound, or until the internal temperature reaches 165°F. Use a meat thermometer to monitor the internal temperature of the turkey during the cooking process, checking the temperature in the thickest part of the thigh, being careful not to touch the bone.

For optimal results, baste the turkey with oil or butter every 30 minutes to keep it moist and flavourful. You can also cover the turkey with aluminium foil if the skin is browning too quickly, removing the foil for the last 30 minutes of cooking to brown the skin.

Once the cooking time is complete, turn off the infrared fryer and carefully remove the turkey, allowing it to rest for at least 15-20 minutes before carving. This will ensure the juices are redistributed, resulting in a tender and juicy turkey.

Resting and carving the turkey

Once the turkey is cooked, it is important to let it rest for at least 15 to 20 minutes. This allows the juices to settle and redistribute, keeping the meat tender and juicy. Cover the turkey with foil to keep it warm during this time.

While the turkey is resting, you can prepare your carving station. Gather a sharp carving knife and a large cutting board to hold the turkey. Place a piece of parchment paper or a carving mat on the cutting board to prevent the turkey from slipping.

To begin carving, start by removing the legs and wings from the body. Use a sharp knife to cut through the joints and separate them from the body. Then, cut through the breastbone to separate the breast meat from the rest of the turkey. Once the breast meat is removed, slice the dark meat from the legs and wings.

Arrange the carved meat on a platter or serving dish. Don't forget to serve the delicious juices that have collected in the pan! Your turkey is now ready to be enjoyed.

• Ensure your knife is sharp and your cutting board is stable before beginning to carve.
• Be careful when handling the hot turkey and use oven mitts or heat-resistant gloves if needed.
• If you prefer, you can let the turkey rest for a longer period of time. The meat will stay warm for up to an hour, and the juices will continue to redistribute, making the meat even more tender and juicy.
• For a more elegant presentation, garnish the carved meat with your favorite herbs or fruits.

Frequently asked questions