Ella Walter
Cooking a turkey without oil may seem impossible, but oil-less fryers have made it a reality. Oil-less turkey fryers, such as The Big Easy, use infrared cooking technology to create an even heat with no flare-ups, resulting in a tender, juicy, and flavourful turkey with a deliciously crisp skin. This method of cooking a turkey is also said to be quicker than roasting it in an oven and is a great option for those without a pellet grill or smoker.
Characteristics and Values Table for Cooking a Turkey in an Oil-Less Fryer:
| Characteristics | Values |
|---|---|
| Type of Oil-Less Fryer | Air Fryer with Convection Technology, Infrared Fryer, Propane Fryer |
| Benefits | Crispy Skin, Juicy Meat, Tender, Moist, Flavorful, Faster Cooking, Energy Efficient, No Preheating Needed |
| Preparation | Thaw Turkey, Remove Giblets, Rinse and Pat Dry, Inject Flavor, Season, Preheat (optional) |
| Cooking Time | Approximately 10-15 Minutes per Pound, Until Internal Temperature Reaches 162° F, Rest for 10-30 Minutes |
| Clean-up | Clean While Still Hot, Use Clean Cooking Oil to Prevent Drippings |
| Other Uses | Ribs, Whole Chicken, Roast Beef |
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What You'll Learn
Turkey prep
To cook a turkey in an oil-less fryer, you'll first need to prepare the turkey. This includes removing the giblets and neck bone and rinsing the turkey inside and out. You can use the giblets and neck for gravy or dressing. You should then pat the turkey dry with paper towels.
Next, you'll want to season the turkey. You can inject the turkey with a store-bought flavouring, such as Creole butter, or make your own. You can also rub the outside of the turkey with olive oil and seasoning. It's important to remember to choose a seasoning with little to no salt or sugar, as salt will dry out the meat and sugar will burn the skin.
Once you've prepared and seasoned the turkey, it's time to place it in the fryer basket. Make sure the turkey is legs up and that the wing tips and drumsticks are tucked in. Place the basket in the fryer, preferably outdoors, and light the burner.
Cooking time is approximately 10 minutes per pound, and you should cook the turkey until it reaches an internal temperature of 162° F. You can use a meat thermometer to check this, making sure the tip doesn't touch the bone. Once the turkey reaches the right temperature, remove it from the cooker and let it rest in the basket for at least 10 minutes. The turkey will continue to cook, reaching an internal temperature of 165° F. Finally, carefully remove the turkey from the basket and let it sit for another 30 minutes before carving.
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Cooking time
The cooking time for a turkey in an oil-less fryer depends on the size of the bird and the weather conditions. A good rule of thumb is to cook the turkey for about 10 minutes per pound. For example, a 14-pound turkey will take approximately 140 minutes or 2 hours and 20 minutes to cook.
However, it's important to note that the cooking time may vary depending on the intensity of the heat, which is influenced by factors such as outdoor temperature and wind speed. Therefore, it's recommended to use a meat thermometer to determine when the turkey is done, as the internal temperature of the turkey is a more accurate indicator of doneness than the cooking time. The recommended internal temperature for a fully cooked turkey is 165°-170°F.
To achieve the crispiest skin, it is suggested to cover the fryer with a wire mesh lid during the last 15 minutes of cooking. This helps reflect infrared heat back into the cooking chamber, resulting in crispy skin. However, if the wire mesh lid is used for the entire cooking time, the heat may burn the food before it is fully cooked.
Additionally, it's worth noting that the CharBroil Big Easy propane oil-less fryer is designed to be powered on and off by turning the dial all the way to the left or right, respectively. All recipes for this fryer are based on operating the appliance at full power.
Furthermore, it is recommended to preheat the oil-less fryer for 10-15 minutes before placing the turkey inside. This ensures that the oil reaches its smoke point and dissipates, creating an optimal cooking environment.
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Injecting flavour
If you are making your own injection mixture, it is important to sanitise your syringe and work with sterile equipment to avoid contaminating the meat. You should also keep the turkey refrigerated while injecting to maintain food safety.
There are many different injection recipes to choose from, depending on your taste preferences. For example, a Cajun-style injection would include ingredients like cayenne pepper, paprika, garlic, and Worcestershire sauce. You can also add some citrus juice, such as lemon or lime, to brighten the flavours and help tenderise the meat.
When injecting the turkey, you should aim for the thickest parts of the meat, such as the breast and thighs. Make sure to distribute the injections evenly throughout the bird, and use a gentle, fanning motion to disperse the marinade as you go.
After injecting, let the turkey sit for a few hours, or even overnight in the refrigerator, to allow the flavours to develop and permeate the meat. You can also rub the outside of the turkey with oil and seasonings to further enhance the flavour and help achieve that crispy, golden skin.
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Using the fryer outdoors
The Big Easy fryer cooks a bird of up to 16 pounds without oil and faster than your oven. It uses infrared cooking technology, powered by propane, to create an even heat with no flare-ups. It is important to note that the outdoor temperature and wind can affect the cooking time, so it is best to go by internal temperature.
Before cooking, ensure that you have thoroughly washed the turkey inside and out and removed the giblet bag and neck bone. You can use these for your dressing and gravy. Some people recommend injecting the turkey to enhance the flavor and moisture of the meat. You can also rub the outside of the turkey with oil and seasonings to add flavor and color.
When you are ready to cook, place the turkey legs up in the basket of the fryer and lower it into the cooking unit. Turn on the fryer and wait for your thermometer to beep or buzz, indicating that the turkey is cooked. Cover the fryer for 15 to 20 minutes with the provided lid to brown and crisp the skin. Then, remove the basket and let the turkey rest for 15 to 30 minutes before carving.
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Carving and serving
Once your turkey is cooked, remove the basket and let the bird sit in the basket for 10 minutes. It will continue cooking and reach a temperature of 165° F from the internal heat. Then, take the turkey out of the basket and let it sit for 30 more minutes before carving. This will give you the perfect temperature for carving and serving.
While the turkey is resting, you can make the gravy using the giblets, neck bone, and juices from the cooked bird. You can also use this time to prepare any side dishes that you will be serving with the turkey.
When you are ready to carve, use a sharp knife to slice the turkey into even pieces. Start by removing the legs and thighs, then the wings, and finally, the breast. Be sure to slice against the grain of the meat to ensure tenderness.
For serving, arrange the carved turkey on a platter, garnished with fresh herbs if desired. Surround it with any sides and accompaniments, such as stuffing, cranberry sauce, roasted vegetables, or potatoes. Don't forget to take pictures of your handiwork before everyone digs in!
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Frequently asked questions
There are a few different options for cooking a turkey in an oil-less fryer. The Big Easy by Char-Broil is a popular option, using infrared cooking technology. You can also use a basket-style oil-less fryer, placing the turkey inside breast up/legs down, and cooking for approximately 10 minutes per pound.
It is recommended to inject the turkey to get flavour into the meat. You can also brine the turkey, or rub the outside with oil and seasoning.
Cooking time depends on the weight of the turkey. A basket-style oil-less fryer cooks the turkey for approximately 10 minutes per pound. The Big Easy cooks a bird up to 16 pounds without oil and is said to be faster than a traditional oven.
