Marianne Martinez
Oil less turkey fryers are a great way to cook a whole turkey without the mess and expense of oil. The cooking time varies depending on the size of the turkey, but it generally takes around 10 minutes per pound to cook a whole turkey in an oil-less fryer. For example, a 14-pound turkey would take approximately 2 hours and 20 minutes to cook. The result is a tender and juicy turkey with a crispy skin, without the need for oil. This method of cooking turkey is a great option for those who want to free up their oven during big feasts and dinners, as the oil-less fryer can be used outdoors.
Oil-Less Fryer Turkey Characteristics and Values
| Characteristics | Values |
|---|---|
| Cook time | 10 minutes per pound14-pound turkey = 140 minutes or 2 hours 20 minutes13-pound turkey = 182 minutes or 3 hours 2 minutes15-pound turkey = 225 minutes or 3 hours 45 minutes16-pound turkey = 240 minutes or 4 hours18-pound turkey = 180 minutes or 3 hours |
| Temperature | 350°F |
| Skin | Crispy |
| Meat | Tender and juicy |
| Flavour | Flavour is sealed in |
| Clean-up | Easier than with oil |
| Safety | Safer than oil fryers |
| Cost | Cheaper than oil fryers |
| Space | Frees up oven space |
| Size | Large capacity |
| Use | Outdoor |
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What You'll Learn
Oil-less turkey fryer pros and cons
Oil-less turkey fryers, such as the Char-Broil Big Easy, offer a convenient and healthier alternative to traditional deep-fried turkeys. They use infrared cooking technology, powered by propane, to create an even heat with no flare-ups. This results in a crispy-skinned, juicy turkey without the need for large amounts of oil. Here are some pros and cons of using an oil-less turkey fryer:
Pros:
- Healthier Option: Oil-less frying means less fat and calories compared to traditional deep-frying, resulting in a healthier meal.
- Crispy Skin and Juicy Meat: The infrared technology creates an even heat distribution, ensuring the legs cook thoroughly without overcooking the breast. This results in juicy meat and crispy skin.
- Large Capacity: The fryer can accommodate turkeys up to 16 pounds, making it ideal for feeding a large crowd.
- Free Up Oven Space: By cooking the turkey outdoors, you free up valuable oven space for other dishes, especially useful during big feasts and holidays like Thanksgiving.
- Easy to Use and Clean: The fryer is simple to operate and doesn't require constant monitoring. It is also easy to assemble and clean, making it a low-maintenance option.
- Safety: There is no risk of oil fires or the mess associated with deep-fat frying.
- Versatility: In addition to turkeys, you can cook various other foods in the fryer, such as chicken, ribs, and wings.
Cons:
- Slower Cooking Time: Air frying takes longer than deep-frying, so it may not be ideal if you're in a hurry.
- Outdoor Use Only: The fryer must be used outdoors due to its propane power source, and weather conditions can affect cooking.
- No Stuffing in the Turkey: The manufacturer recommends cooking the stuffing separately, which may be inconvenient for those who prefer traditional stuffed turkeys.
- Thawing Requirements: The turkey must be fully thawed before cooking to ensure even cooking and prevent burning.
- Cost: Some users have noted that the initial cost of the fryer is higher than that of a basic deep-fry turkey kit.
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How to get crispy skin
To get crispy skin on your turkey, there are a few methods you can try. Firstly, ensure that your turkey is fully thawed on the inside, as this will impact how it cooks. You can also try injecting your turkey with a range of flavourful ingredients, such as garlic butter, creole butter, olive oil, or a traditional fried turkey rub. Alternatively, you could try brining the bird.
When it comes to the cooking process, there are a few techniques to achieve crispy skin. One method is to place the turkey legs-side down in the basket and cook it for about 10 minutes per pound. For the final 15 minutes, cover the turkey with a wire mesh lid to reflect heat back towards the bird and create a crispy skin. You can also try occasionally spraying the turkey with oil during cooking, which will also help achieve crispiness.
Another method is to preheat a turkey Himalayan salt egg to 350°F and place it in the chest cavity of the bird. This technique is said to help the meat cook faster and result in a moister texture.
If you're using a Big Easy oil-less fryer, be aware that it doesn't get as hot as other fryers, so you may need to give it extra time to achieve a crispy skin. You can also try spatchcocking the bird, which involves removing the backbone and flattening the turkey before placing it in the fryer.
Finally, some people choose to pre-season the fryer basket with peanut oil to prevent sticking and reduce oil spatter. This can be done by wiping down the surfaces that will be exposed to the turkey with oil and turning on the fryer for 10-15 minutes until the oil reaches its smoke point.
By following these tips and techniques, you should be able to achieve crispy skin on your oil-less fryer turkey.
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How long to cook per pound
The cooking time for an oil-less fryer turkey depends on the weight of the bird and the model of the fryer. For example, a 14-pound turkey will take approximately 140 minutes (2 hours and 20 minutes) to cook, which equates to about 10 minutes per pound.
For a 16-pound turkey, you should expect a cooking time of about 160 minutes (2 hours and 40 minutes). This is also about 10 minutes per pound. However, some users have reported cooking a 16-pound turkey in a Charbroil oil-less fryer for about 15 minutes per pound, which would mean a total cooking time of around 240 minutes (4 hours).
If you are cooking a 15-pound turkey, it should take about 150 minutes (2 hours and 30 minutes) to cook, or 10 minutes per pound. However, one user reported that their 15-pound turkey took 2 and a half hours to cook in a Big Easy oil-less fryer, which is closer to 12 minutes per pound.
For larger turkeys, such as those weighing 18 to 20 pounds, you can expect cooking times of about 2 hours and 15 minutes to 3 hours and 30 minutes, respectively. This equates to about 7 to 11 minutes per pound.
It is important to note that the cooking time may vary depending on the outdoor temperature, wind, and desired internal temperature of the turkey. The recommended internal temperature for a turkey is 165°-170°F.
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Injecting turkey with flavours
Injecting a turkey with flavour is a great way to ensure your bird is moist and tender. Using an injector, which is a large syringe with a thick needle, you can insert a variety of marinades deep into the meat. This method flavours the meat from the inside out, and slowly spreads the flavours throughout the turkey.
There are many different types of injection marinades you can use, and you can even make your own. A simple mixture of broth, butter, lemon, garlic, pepper, and salt is a great way to deliver moisture and flavour to the white meat, while enhancing the texture and taste of the dark meat. If you are going to brine the turkey, be sure not to add salt to the injection mixture, as the meat will become too salty. You can also add herbs to your injection marinade, but be sure to blend the sauce at high speed to guarantee a smooth liquid that will fit through the needle.
If you are making your own marinade, be sure to heat a liquid base before adding the rest of the ingredients, so that the spices dissolve and the flavours from any herbs infuse. Then, allow the mixture to cool to room temperature before injecting it into the turkey. You can inject the turkey up to 36 hours ahead of cooking, but be sure to keep the injection fluid warm so that any butter in the mixture doesn't solidify.
For optimal results, Chef Tom suggests injecting one ounce of melted butter per pound of uncooked turkey. He also recommends combining one tablespoon of Cattleman's Butcher House Brine Powder with one cup of vegetable stock to create a basic injection liquid. If you want to add some heat, you can add a tablespoon of Cattleman's Grill Cajun Fusion Rub to 1/2 cup each of unsalted butter and hot sauce.
Be sure to clean any surfaces that have been in contact with raw poultry drippings, and always cook your turkey to a safe internal temperature of 165°F.
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Oil-less fryer vs air fryer
Oil-less fryers and air fryers are both popular options for cooking a turkey, and each has its advantages and disadvantages.
Oil-less fryers, such as the Char-Broil Big Easy, use propane tanks and infrared technology to cook food with hot air circulation. This method results in juicy and delicious turkey meat, with the legs receiving more heat to ensure they are cooked perfectly while the breasts remain moist and not overcooked. Oil-less fryers are ideal for large gatherings as they can cook bigger portions, and free up oven space. They are also healthier than deep fryers as they don't use oil, and there is no cleanup of oil required. However, oil-less fryers are bulkier, need to be used outdoors, and the weather can be a factor in their performance. Additionally, cooking times may vary depending on the outdoor temperature and wind speed.
Air fryers, on the other hand, use a "super-convection" system of hot air circulation to cook food with minimal oil. They offer a healthier alternative to deep fryers, reducing the amount of oil used by up to 70-80%. This leads to a significant reduction in calories and fat content. Air fryers are versatile and can cook a wide variety of foods, from vegetables to meat, without the need for batter or coating. They are also easier to clean than deep fryers. However, air fryers may not be as energy-efficient as deep fryers, and they typically have a larger footprint, taking up more storage space.
When it comes to cooking a turkey, both oil-less fryers and air fryers can deliver delicious results. Oil-less fryers are ideal for those who want to avoid using any oil and are cooking for a large group. Air fryers, on the other hand, offer a more compact option and are versatile enough to cook a wide range of foods. It's important to consider your specific needs and preferences when choosing between the two.
In terms of cooking time, both oil-less fryers and air fryers have similar guidelines for turkey. It is recommended to cook the turkey for about 10 minutes per pound, with a 14-pound turkey taking approximately 2 hours and 20 minutes. It is important to monitor the internal temperature, with the recommended range being 165°-170°F.
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Frequently asked questions
Cooking times vary depending on the size of the turkey. A good rule of thumb is to cook the turkey for 10 minutes per pound. For example, a 14-pound turkey will take approximately 140 minutes or 2 hours and 20 minutes.
An oil-less fryer can cook a turkey of up to 20 pounds. Some popular models include the Char-Broil Big Easy and the Big Green Egg.
An oil-less fryer uses hot circulating air inside a chamber to cook the turkey. The intense heat is concentrated on the legs and lessens towards the breasts, preventing the breast meat from drying out.
Oil-less fryers offer several advantages over traditional frying methods. They eliminate the need for large amounts of oil, which can be costly and messy. They also free up oven space during big feasts and allow for healthier cooking by reducing the amount of oil absorbed by the food.
