Char Broil Oil Less Turkey Fryer: Seasoning Time

The Char-Broil Big Easy Oil-Less Turkey Fryer is a popular choice for cooking turkey, especially for Thanksgiving. Before using the fryer for the first time, it is important to season the cooking chamber by coating all interior surfaces with vegetable oil. This process involves rubbing down the interior with oil and heating it until the oil burns off and the chamber turns a dark colour. The time taken for this process depends on the heat setting and the type of oil used.

How to season the Char-Broil oil-less turkey fryer

The Char-Broil Oil-Less Turkey Fryer is a popular choice for cooking a turkey, especially for those who don't want to deal with the hassle and danger of deep frying a turkey in hot oil. This oil-less fryer uses infrared cooking technology powered by propane to cook a turkey that is moist on the inside and has crispy skin.

Seasoning the Char-Broil Oil-Less Turkey Fryer

Before using the Char-Broil Oil-Less Turkey Fryer for the first time, it is important to season the cooking chamber. Here is a step-by-step guide on how to do this:

• Coat all interior surfaces of the cooking chamber with vegetable oil. You can use a cooking spray, but be sure to wipe down the chamber afterward to ensure an even coat.
• Power up the fryer by pressing and turning the burner control knob to the flame symbol and then turning the rotary ignitor knob. If ignition does not occur within 5 seconds, turn the knobs off, wait 5 minutes, and repeat the process.
• Keep the fryer on full power until the vegetable oil burns off and stops smoking. The stainless-steel cooking chamber should turn from a shiny finish to a brown or bronze color.

Additional Tips for Using the Char-Broil Oil-Less Turkey Fryer

• Preheat the fryer for 5 to 10 minutes to avoid cold port lifting, which can result in longer cook times.
• Use a meat thermometer to ensure that your turkey is cooked to the safe internal temperature.
• Do not stuff your turkey with anything other than fruit and herbs, as stuffing can block airflow and prevent even cooking.
• Do not use sugar in your dry rub or marinade, as it will cause your food to burn.
• Use high-temp cooking oils such as peanut, canola, or avocado oil, which have higher smoke points and produce less smoke.
• Use the wire mesh lid only during the first or last 15 minutes of cooking, unless it is extremely windy or cold outside.
• You can use the drippings to make gravy, but be sure to heat them to a safe temperature (180°F) before stirring in other ingredients.
• Always clean your food thermometers with hot, soapy water before and after each use.

How to prepare the turkey

Before you cook your turkey, you must season the cooking chamber. To do this, coat all interior surfaces with vegetable oil. Then, power up your fryer and keep it at full power until the oil burns off and stops smoking. The stainless-steel cooking chamber should be a brown or bronze colour after seasoning.

Now it's time to prepare your turkey. Rinse the turkey thoroughly in cool water and pat dry with paper towels. Then, cover the turkey with a light coating of high-temp cooking oil and/or a dry rub or marinade. Remember, your rub and/or marinade should not contain sugar, as this will burn in the fryer.

Next, place the turkey inside the roaster basket with the legs down and the breast up. Insert a meat thermometer into the thickest part of the meat, ensuring that the tip does not touch the bone. Then, lower the basket into the cooking chamber.

Finally, cover the fryer with the wire mesh lid during the last 15 minutes of cooking for crispy skin.

How to cook the turkey

To cook a turkey using the Char-Broil Big Easy Oil-Less Turkey Fryer, you'll first need to season the cooking chamber by coating its interior surfaces with vegetable oil and heating it until the oil burns off and the chamber turns a dark colour.

Next, prepare your turkey by covering it with a light coating of high-temperature cooking oil and/or a dry rub or marinade that does not contain sugar. You can also inject the turkey with a brine/marinade solution to ensure juicy and tender meat and crispy skin.

Place the turkey inside the fryer basket, breast-side up, and lower the basket into the cooking chamber. Insert a meat thermometer into the thickest part of the breast, ensuring the tip does not touch the bone. Cover the fryer with the wire mesh lid during the first or last 15 minutes of cooking for extra browning.

Cook the turkey for approximately 10 minutes per pound, or until the internal temperature reaches 165°F. The cooking time may vary depending on the outdoor weather conditions and the size of your turkey, so it's best to rely on the internal temperature rather than the time elapsed.

Once the turkey is cooked, lift the basket out of the cooking chamber and set it on a pan or platter to cool. After a few minutes, remove the turkey from the basket and let it rest for about 15 minutes before carving and serving.

How to check if the turkey is cooked

Checking if your turkey is cooked through is an important step in the cooking process, as it ensures that any bacteria that could cause food poisoning is killed. There are several ways to check if your turkey is cooked:

Using a Meat Thermometer

The most reliable way to check if your turkey is cooked is by using a meat thermometer. To do this, insert the thermometer into the thickest part of the bird. For a whole turkey, this is between the breast and the leg. If you are cooking a turkey crown or a boned and rolled turkey, the thickest part will be the centre of the joint. The turkey is fully cooked when the internal temperature reaches 75°C or 165°F.

Visual Checks

If you don't have a meat thermometer, there are some visual checks you can do to determine if your turkey is cooked. Pierce the thickest part of the meat with a fork or skewer and check that:

• The juices run clear and are not reddish or pink in colour.
• The meat is piping hot all the way through (it should be steaming).
• There is no pink meat left.

It is important to note that these visual checks may not be as reliable as using a meat thermometer, and it is recommended to check the doneness of the turkey in multiple areas of the bird to ensure it is fully cooked.

How to clean the Char-Broil oil-less turkey fryer

To clean the Char-Broil oil-less turkey fryer, you should first keep the unit on full power with the wire mesh lid on for about 15 minutes after removing food. This will burn off any excess grease and debris remaining on the roaster basket and cooking chamber.

Once the unit has cooled, lift the basket and cooking chamber out of the unit. Loosen any remaining material with a grill brush.

The wire basket can be washed in the sink or the dishwasher. The cooking chamber, grease tray, and exterior surfaces of the fryer can be cleaned with soap and water but are not dishwasher-safe.

To clean the drip catch, where the fat and grease drain into, you can purchase additional disposable drip pans.

It is recommended to clean the fryer as soon as possible after use, as letting food and grease sit overnight will make the cleaning process longer.

Frequently asked questions