Cody Casey
Frying is a popular method for cooking a tasty turkey with moist, tender meat and crispy skin. However, traditional hot oil fryers can be dangerous, with hot oil that can splash, boil over, and catch fire. Oil-less fryers, such as the CharBroil Big Easy propane oil-less fryer, are safer, healthier, and easier to clean. They use convection technology with circulating hot air from a halogen infrared light to cook the turkey, resulting in juicy meat and a crispy exterior without the grease. This guide will explore the steps and tips for cooking a delicious turkey using an oil-less fryer.
| Characteristics | Values |
|---|---|
| Taste | Tender, juicy, and crispy skin |
| Texture | Similar to deep-fried turkey |
| Safety | Safer than traditional hot oil fryers |
| Clean-up | Easier to clean than traditional hot oil fryers |
| Space | Frees up oven space |
| Energy Efficiency | More energy-efficient than a traditional oven |
| Cooking Time | Cooks quicker than a traditional oven |
| Capacity | Can cook turkeys up to 16 pounds |
| Fuel | Propane or electric |
| Location | For outdoor use only |
| Pre-cooking | Turkey must be fully thawed |
| Cooking Method | Uses circulating hot air from a halogen infrared light |
| Accessories | Food-safe aluminum liner, wire mesh lid, infrared reflecting lid |
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What You'll Learn
Brining the turkey
Brining your turkey a day before you plan to cook it will ensure that it is moist and delicious. You can use a basic brine recipe or experiment with different flavours to inject your bird with marinade. While it may be tempting, do not stuff the turkey as this will prevent it from cooking evenly. Instead, you can add aromatics like herbs, onion, garlic, lemon or orange slices, and sprigs of rosemary to the inside cavity.
If you are using an oil-less fryer like The Big Easy® Oil-Less Turkey Fryer by Char-Broil®, it is recommended to inject the turkey with marinade and add some seasoning or peanut oil to the skin before cooking. You can also brush the wire cooking basket with PAM or a similar product to prevent the bird from sticking. Place the bird breast up and legs down for more even cooking, and consider raising it an inch or so off the bottom of the wire basket.
For outdoor cooking, The Big Easy® Oil-Less Turkey Fryer by Char-Broil® connects to a propane tank and uses infrared frying technology to cook the turkey with hot air. This method is safer, healthier, and easier to clean up than traditional oil fryers. It is important to note that the burner will be cold when starting up The Big Easy®, so you should wait for the flame to travel around the entire burner before placing the turkey in the cooker.
Additionally, the ambient or outside temperature will affect the cooking time of your turkey. If the temperature is below 30°F, your cook time will be longer. You can use the wire mesh lid when cooking in colder temperatures or on windy days, but be cautious as it can burn the outer layer of your food if left on for too long.
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Injecting the turkey with marinade
Injecting the turkey with a marinade is a great way to add flavour to the meat. You can use a store-bought marinade, like Creole butter, or make your own. If you're making your own, try mixing herbs, onion, garlic, lemon or orange slices, and sprigs of fresh rosemary. You can also add some peanut oil to the marinade for extra flavour and colour.
To inject the marinade, you'll need a meat injector. These can be found at most kitchen supply stores or online. Before injecting the turkey, make sure the bird is fully thawed. This will ensure that the marinade is evenly distributed throughout the meat.
Once you've gathered your ingredients and tools, here's a step-by-step guide to injecting the turkey:
- Remove the turkey from its packaging and pat it dry with paper towels.
- Identify the areas of the turkey where you'll be injecting the marinade. The breast, thighs, and legs are good places to start.
- Fill your meat injector with the marinade.
- Insert the needle into the thickest part of the breast, thigh, or leg, and slowly inject the marinade into the meat. Be sure to distribute the marinade evenly throughout the turkey.
- Once you've injected the marinade, massage the outside of the turkey to help distribute the marinade even further.
- Place the injected turkey in the fridge, preferably overnight, to allow the flavours to penetrate the meat.
By injecting the turkey with a marinade, you'll add moisture and flavour to the meat, resulting in a juicy and tasty bird. This technique is a great way to ensure your turkey is mouthwatering and memorable!
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Using an infrared fryer
Infrared turkey fryers, such as the Char-Broil Big Easy, use propane power and TRU-Infrared technology to distribute heat evenly, creating a stable and consistent cooking environment. The infrared coils hover above the heat source, ensuring even heat distribution without hot spots. This results in a juicy and tender turkey with a deliciously crisp skin, similar to the texture of a deep-fried turkey.
To use an infrared fryer, follow these steps:
- Ensure your turkey is completely thawed to prevent ice and water from causing flare-ups.
- Season the turkey generously with salt and pepper, or inject it with your desired seasonings to enhance the flavor.
- Place the turkey into the fry basket, breast side down.
- Lower the basket into the belly of the fryer, ensuring it is securely attached.
- Turn on the fryer and set the temperature to 350°F.
- Cook the turkey for about 10 minutes per pound. For example, if you have a 15-pound turkey, cook it for approximately 150 minutes (2 hours and 30 minutes).
- Use a meat thermometer to check the internal temperature of the turkey. The USDA recommends cooking turkey to a minimum internal temperature of 165°F.
- Once the turkey reaches the desired temperature, turn off the fryer and carefully remove the basket.
- Allow the turkey to rest for at least 15 minutes before carving to let the juices redistribute and ensure a juicy final product.
Infrared fryers are a great option for those who want to cook a whole turkey outdoors, especially if you have limited space or want to avoid filling your home with cooking odors. Keep in mind that infrared fryers are best suited for turkeys up to 16 pounds, and cooking a stuffed turkey in them is not recommended due to longer heating times.
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Cooking time and temperature
The cooking time and temperature for a turkey in an oiless fryer will depend on the weight of the bird, the ambient temperature, and the type of oiless fryer being used.
The Char-Broil Big Easy propane oil-less fryer is a popular choice for cooking a turkey. It is recommended that you cook a 12-16 pound turkey in this fryer. The ambient temperature will also affect the cooking time; if it is below 30°F, the cooking time will be longer.
The Char-Broil Big Easy is an infrared fryer that cooks with hot air. It is important to note that this type of fryer should be used outdoors. When using this fryer, it is recommended to wait for the flame to travel around the entire burner before placing the turkey in the cooker. This usually takes a couple of minutes but can take up to 5 minutes.
The cooking time for a turkey in the Char-Broil Big Easy will depend on the weight of the bird. A 16-pound turkey will take around 10-12 minutes per pound to cook, while a smaller bird will take less time. It is important to cook the turkey to the recommended internal temperature of 165°F.
It is worth noting that the infrared reflecting lid on the Char-Broil Big Easy is not designed to hold in heat. This helps keep the bird juicy and prevents it from drying out. However, it is important not to leave the lid on for too long, as it can cause the skin of the turkey to become too dark.
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Preparing the drippings
Once the basket and turkey are removed, the drippings must be heated on a stovetop to the proper temperature for doneness, which is 180°F. This is a crucial step to ensure food safety. While the drippings are heating, you can begin carving the turkey. The drippings can then be used to make gravy, adding flavour and moisture to your dish.
If you want to add extra flavour to your turkey, consider injecting it with marinade before cooking. You can also boost the flavour by rubbing the outside of the turkey with olive oil and your choice of seasoning. Additionally, you can add aromatics like herbs, onion, garlic, lemon or orange slices, and sprigs of fresh rosemary to the turkey's cavity. These ingredients will enhance the flavour without affecting the cooking time.
Brining the turkey a day before cooking is another way to ensure a moist and delicious bird. However, if you plan to inject the turkey with marinade, you may want to skip the brining process as you don't want to overwhelm the meat with too much liquid. Instead, you can dust the turkey with seasoning and cover it lightly with foil before placing it in the fridge overnight.
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Frequently asked questions
Oil-less fryers are safer, healthier, and easier to clean than traditional hot oil fryers. They also free up oven space and cook the turkey faster.
Oil-less fryers use circulating hot air to cook the turkey. The CharBroil Big Easy, for example, uses a propane tank and infrared light to cook the turkey to perfection.
It is important to ensure that the turkey is fully thawed before cooking. Brining the turkey a day before cooking will make it more moist and tender. You can also inject the turkey with marinade and add seasonings for extra flavour.
Make sure the burner is fully heated before placing the turkey in the cooker. Place the cooker on level ground, away from wind or adverse weather conditions. Insert a food-safe aluminium liner into the grease tray to catch the drippings, which can be used to make gravy.
After cooking, set the basket and turkey on a tray and let it rest for 10-15 minutes. Then, gently separate the turkey from the basket using a butter knife and tilt the basket to guide the bird onto a platter.
