Cody Casey
Infrared turkey fryers are a popular choice for cooking a whole turkey, especially for those who don't own a pellet grill or a smoker, or who have limited outdoor space. The most popular infrared fryer on the market is The Big Easy oil-less turkey fryer, made by Char-Broil. This appliance uses infrared cooking technology powered by propane, which creates an even heat with no flare-ups. It is also said to be safer than traditional deep fryers, which require heating large amounts of oil. The Char-Broil Big Easy can cook a turkey of up to 16 pounds and results in a juicy and crispy bird. However, it is recommended that the turkey is not stuffed as it takes longer to heat the middle to a safe temperature.
Characteristics and Values of Cooking a Turkey in an Infrared Fryer
| Characteristics | Values |
|---|---|
| Name of Infrared Fryer | The Big Easy Oil-less Turkey Fryer |
| Manufacturer | Char-Broil |
| Power Source | Propane tank |
| Maximum Turkey Weight | 16 pounds |
| Assembly Difficulty | Medium |
| Assembly Time | 1 hour |
| Clean-up Difficulty | Easy |
| Cook Time | 10 minutes per pound |
| Ideal Internal Temperature | 165°F |
| Resulting Skin Texture | Crispy |
| Resulting Meat Texture | Juicy |
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What You'll Learn
Infrared fryer assembly
Unboxing and Layout:
Start by carefully unboxing your infrared fryer, laying out all the components on a clean, flat surface. This step ensures you have all the necessary parts and helps you familiarize yourself with the various pieces.
Legs and Base Assembly:
Infrared fryers typically require assembly of the legs and base. Carefully screw on the legs, ensuring they are tight and secure. Double-check that each leg is properly aligned and attached to the correct spot to prevent any wobbling or instability.
Handles and Attachments:
Proceed to attach the handles and any other external accessories, such as side handles or temperature gauges. These components usually require simple screwing or clipping mechanisms. Make sure all handles are securely attached for safe handling during cooking.
Inner Liner and Regulator:
The inner liner, which is heated by the propane tank, requires preseasoning. Follow the manufacturer's instructions to season the inner liner, similar to how you would season a cast-iron pan. This step is crucial for optimal cooking performance. Additionally, attach the regulator device, which controls the propane flow, ensuring a tight connection.
Propane Tank Connection:
Infrared fryers, like grills, use a propane tank for fuel. Carefully connect the propane tank to the fryer, following the instructions precisely. This step may require two people for accuracy and safety. Ensure all connections are secure and leak-free.
Testing and Seasoning:
Once the fryer is assembled, perform a test run to ensure it functions correctly. You may need to season the fryer, as mentioned earlier, by rubbing down the inner surfaces with vegetable oil and heating it until it stops smoking. This process prepares the cooking surface and helps prevent food from sticking.
Remember to refer to the instruction manual provided with your infrared fryer for specific assembly instructions unique to your model. Always exercise caution when handling propane tanks and assembling the fryer, and ensure proper ventilation during the seasoning process.
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Turkey preparation
Thawing and Cleaning: Start by ensuring your turkey is fully thawed and brought to room temperature. This step is crucial for food safety and even cooking. Depending on the size of the bird, thawing can take several days. Never cook a frozen or partially frozen turkey in an infrared fryer as it may result in uneven cooking or even pose a fire hazard. Once thawed, clean the turkey thoroughly by removing any unwanted parts from the inside, such as the neck, gizzard, etc.
Drying and Seasoning: After cleaning, pat the turkey dry with paper towels. This step helps ensure even cooking and a crispier skin. You can then season the turkey to your preference. Some people like to coat the outside of the turkey lightly with oil, such as peanut oil, to promote browning and crispness. Others prefer a simple dry rub of salt and pepper. If you're feeling adventurous, you can try a cajun spice blend or inject a cajun marinade into the turkey for a flavourful kick.
Trussing and Placement: Consider trussing the turkey, especially if it's on the smaller side. You can use metal pins or kitchen twine to secure the legs and wings close to the body, ensuring even cooking and a more compact shape. Place the prepared turkey into the frying basket, ensuring it is secure and won't tip over during cooking. The general rule is to place the turkey leg-side down, but always refer to your infrared fryer's instructions for specific placement guidelines.
Cooking Time and Temperature: Adjust the cooking time based on the size of your turkey. As a rule of thumb, allow approximately 10 minutes per pound of turkey. For example, a 16-pound turkey will likely take around 2 hours to cook. However, always use a reliable meat thermometer to check the internal temperature, which should reach at least 165°F to ensure it's safely cooked.
Remember, these are general guidelines, and you should always refer to the instructions and safety guidelines provided with your specific infrared fryer model.
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Cooking time and temperature
The cooking time and temperature for an infrared fryer turkey depend on the size of the bird. It is recommended to cook the turkey for about 10 minutes per pound. For example, a nine-and-a-half-pound turkey was cooked for 80 minutes and reached 165 degrees Fahrenheit. A larger, 16-pound turkey will take longer to cook and can take up to 5 and a half hours. It is important to note that the turkey should be fully defrosted and brought to room temperature before cooking to avoid fires.
The ideal internal temperature for a cooked turkey is 165°F. It is recommended to use an internal meat thermometer to check the doneness of the turkey before serving. The infrared fryer should be preheated before cooking, and the turkey should be placed in the fryer basket leg-side down. The cooking time may need to be adjusted based on the size of the turkey.
The Char-Broil Big Easy infrared fryer has a burner around the bottom of the unit, which ensures even cooking. The high temperatures created in the compact vessel, along with the heat bouncing off the reflective inner compartment, result in an environment where food can cook efficiently. The more intense heat is by the legs, which ensures that the breast meat does not overcook and become dry by the time the leg meat is cooked.
It is important to note that the infrared fryer should only be used outdoors, and the weather conditions may impact the cooking time and temperature. Additionally, it is not recommended to stuff a turkey cooked in an infrared fryer as it takes longer to heat the middle to the safe temperature of 165°F.
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Carving and serving
Once your turkey has been cooked to a minimum internal temperature of 165°F, you can begin the carving process.
Remove the turkey from the fryer and place it on a cutting board. Allow the turkey to rest for at least 20-30 minutes before carving, as this will give the juices a chance to redistribute, ensuring the meat is juicy and tender. Cover the turkey with foil to keep it warm while it rests.
When you're ready to carve, start by removing the legs. To do this, pull the leg away from the body and cut through the skin between the leg and the breast. Bend the leg back to pop the joint out of the socket, then cut through the joint to remove the entire leg. Repeat this process on the other side.
Next, remove the wings by cutting through the skin between the wing and the breast. You can then slice the meat off the wings, or leave them whole if you prefer.
To remove the breast meat, start by slicing down one side of the breastbone, as close to the bone as possible. Continue slicing along the rib cage until you've removed the entire breast. Repeat on the other side.
You can then slice the white meat as thickly or thinly as you like. Don't forget to remove the oysters (the dark, juicy meat found between the thigh and the back) as these are considered a delicacy.
Finally, arrange the carved meat on a platter, season with salt and pepper, and serve with your choice of sides and gravy. Enjoy!
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Clean-up
The Char-Broil Big Easy oil-less infrared fryer is known to be cleaner, easier to use, and safer than a traditional deep fryer. It also requires very little clean-up.
To clean the fryer, start by removing all the removable parts, such as the rack, baking pan, and crumb tray. These can be cleaned with steel wool, a scraper, and a lot of elbow grease. Be sure to dry these parts thoroughly before putting them away.
For the interior walls of the fryer, it is important to consult the manual for recommended cleaning products. Some sources suggest using an oven cleaner, like Easy Off with the blue cap, which is the gentle version. Be sure to wear rubber gloves and a mask when handling oven cleaners. Another option is to place the whole fryer in a large sealed plastic bag and open it outside to allow the fumes to disperse. You can also use a glass top oven range cleaner, which is a wipe-off version and does not require caustic oven cleaner sprays.
For a more natural approach, you can use vinegar and baking soda. While these are great for cleaning, they may require more time and effort. Another natural method is to use half an onion to scrub the grime off the fryer.
Always make sure the fryer is unplugged and completely cooled down before attempting any cleaning or maintenance.
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Frequently asked questions
First, ensure your turkey is fully defrosted and brought to room temperature. Clean the turkey and remove any unwanted parts from the inside, such as the neck and gizzard. Pat the turkey dry, then lightly coat the outside with peanut oil. Liberally inject the turkey with a cajun marinade, then season the outside with a cajun spice blend. Place the turkey leg-side down into the frying basket and adjust the cooking time based on the size of your turkey (approximately 10 minutes per pound or 2 hours for a 16-pound turkey). Ensure the internal temperature reaches at least 165°F, then serve.
Infrared fryers are safer, cleaner, and easier to use than traditional deep fryers, which require a vat of hot, flammable oil. They also require less cleanup and free up your oven for making sides. Infrared fryers are versatile and can be used to cook other meats such as chicken, ham, and ribs.
The Char-Broil Big Easy Oil-Less Infrared Turkey Fryer is a popular model that uses propane to power its infrared cooking technology. Other popular models include the Big Boss Air Fryer and the Halogen/Infrared Air Fryer, which can cook a 16-pound turkey.
