Cody Casey
Cooking turkey in an oil-less fryer is a convenient and tasty alternative to deep-frying. The oil-less fryer uses hot air to cook the turkey, resulting in a crispy and crunchy exterior with a juicy and flavourful interior. This method is also safer than deep-frying, as it eliminates the risk of dealing with scalding oil. Additionally, it frees up oven space and is more energy-efficient. Before cooking, the turkey should be properly thawed, washed, and seasoned according to preference. The cooking time varies depending on the weight of the turkey, typically requiring around 10–15 minutes per pound. After cooking, it is essential to let the turkey rest before carving to ensure optimal juiciness.
Characteristics and Values Table for Oil Less Fryer for Turkey
| Characteristics | Values |
|---|---|
| Type of Fryer | Convection technology using circulating hot air from a halogen infrared light |
| Brand Names | Big Boss, Char-Broil Big Easy, Masterbuilt |
| Power Source | Propane tank |
| Place of Use | Outdoors |
| Clean-up | Easy |
| Capacity | 12-16 pounds of turkey |
| Time | 10 minutes per pound |
| Temperature | 350 degrees F |
| Result | Crispy skin, juicy meat |
| Accessories | Drip pan, wire mesh lid, thermometer |
| Pre-cooking Prep | Thawing, seasoning, oiling |
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$116.99 $179.99
$15.99 $19.99
What You'll Learn
Injecting turkey with flavourings
Injecting a turkey with flavourings is a great way to ensure your bird is juicy and full of flavour. This method can be used for turkeys you plan to roast, grill, smoke, or deep fry.
To inject flavourings, you will need an injector, which is a large syringe with a thick needle. You can inject small doses of the marinade deep into the meat, which will tenderize it and make it moist while slowly spreading the flavours through the bird. You can use any ingredients you like, as long as they are small enough to fit through the needle. If you want to use herbs or other chunky ingredients, try blending the sauce at high speed to guarantee a smooth liquid.
- A simple mixture of broth, butter, lemon, garlic, pepper, and salt. This will deliver moisture and flavour to the white meat and enhance the texture and taste of the dark meat.
- A spicy Cajun-inspired injection with lemon, onion powder, garlic powder, crab boil, olive oil, butter, Cajun seasoning, Tabasco, and cayenne.
- An Italian-inspired injection with red wine, pepper, balsamic vinegar, and herbs such as bay leaf, thyme, and sage. You can also add garlic powder, onion powder, and Worcestershire sauce.
- A sweet and savoury injection with butter, white wine, honey, cinnamon, salt, and white pepper.
- A simple mixture of butter, apple juice, broth, fresh herbs, spices, or a sweetener like honey.
- For a large bird, you can use about 2 cups of injectable marinade. You can also incorporate whiskey, bourbon, apple cider, cayenne pepper, or teriyaki sauce.
Some things to keep in mind:
- Keep the injection fluid warm so the butter doesn't solidify.
- You can inject the turkey up to 36 hours in advance and store it in the fridge until you're ready to cook.
- Don't save unused injection marinade. The needle has been in contact with raw poultry, so discard the remaining marinade and clean the injector well.
- Always cook your turkey to a safe internal temperature of 165 F.
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Preparing the oil less fryer
Preparing the oil-less fryer for cooking a turkey involves several steps to ensure the bird is cooked thoroughly and safely. Firstly, it is important to ensure the turkey is fully thawed; this is a crucial step, as a frozen turkey will not cook evenly and may result in raw meat. Once thawed, the turkey should be washed thoroughly, inside and out, and patted dry with paper towels.
The next step is to remove the giblets and neck bone from the turkey's cavity. These can be used later for gravy or dressing, so it is recommended to set them aside. Some cooks suggest pre-seasoning the turkey by injecting it with a variety of flavours, such as store-bought Creole butter, a Cajun injection, or a dry rub. Additionally, you can brush the skin with a small amount of olive oil or peanut oil for extra flavour and moisture.
When preparing the oil-less fryer, it is essential to follow the manufacturer's instructions for safety and optimal cooking results. Most models do not require preheating, but it is good practice to ensure all surfaces that will come into contact with the turkey are pre-seasoned with oil to prevent sticking and aid in cleanup. The fryer basket should be sprayed with a cooking spray or coated with oil, and the turkey should be placed in the basket breast-side up and legs down for more even cooking.
It is also recommended to use a remote thermometer to monitor the internal temperature of the turkey during cooking. The ideal temperature for cooked turkey is 165° F, and it is important to allow the meat to rest for at least 15 to 30 minutes after cooking to let the juices redistribute and ensure a juicy, tender bird.
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Cooking times and temperatures
The cooking time for a turkey in an oil-less fryer depends on the weight of the bird. A good rule of thumb is to cook the turkey for 10–15 minutes per pound. For example, a 15-pound turkey will take around 2.5 hours to cook, while a 20-pound bird will take around 3.5 hours. However, it's important to note that the cooking time can be affected by outdoor temperature and wind speed, so it's best to use a thermometer to check the internal temperature of the turkey. The turkey is cooked when it reaches an internal temperature of 162° F. After removing it from the fryer, let it rest for 10 minutes, during which time the temperature will rise to 165° F. Then, let it sit for another 30 minutes before carving.
Some sources suggest preheating the oil-less fryer to 350° F before placing the turkey inside. It's also recommended to preseason the fryer with peanut oil by wiping down the surfaces that will come into contact with the turkey. Turn on the fryer for 10–15 minutes, until the oil reaches its smoke point and dissipates.
The CharBroil Big Easy propane oil-less fryer uses a propane tank and cooks with hot air. It has a ring of flames at the base that lead into a hollow-walled chamber, creating intense heat by the legs, which lessens by the time it reaches the breasts. This helps to prevent the breast meat from drying out.
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Making gravy with drippings
First, carefully lift the cooked turkey from the roasting pan and place it on a cutting board to rest. This will allow the juices on the inside of the bird to run out into the pan, creating more drippings. If you have less than 2 cups of drippings, make up the difference with low-sodium broth.
Next, remove as much grease or fat as possible from the pan using a spoon, ladle, or gravy separator. Reserve 1/4 cup of fat and place the roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding 1/2 cup of water or other liquid (wine, turkey stock, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen any browned bits. Pour the liquid from the roasting pan into a measuring cup or directly into a saucepan.
Now it's time to make the roux, which is a mixture of fat and flour used to thicken the gravy. Heat the 1/4 cup of fat in a medium saucepan over medium-high heat until hot. Whisk in 1/4 cup of all-purpose flour and cook until bubbling and slightly darkened in colour, about 1 1/2 to 2 minutes. If desired, you can also whisk in a splash of wine or sherry at this point.
The next step is to add the drippings. Pour the drippings into the saucepan and whisk to combine. If desired, you can also add 1 teaspoon of fresh minced herbs, such as rosemary, thyme, or sage. Cook, whisking often, until the mixture comes to a boil.
If you prefer a thicker gravy, reduce the heat to a simmer and cook for a few minutes until the desired consistency is reached. Taste the gravy and season with salt and pepper as needed.
Your gravy is now ready to serve! It can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
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Pros and cons of oil less fryers
Oil-less fryers, also known as air fryers, are kitchen appliances that use convection technology to circulate hot air and cook food. They have gained popularity in recent times due to their ability to fry food with minimal or no oil, resulting in healthier and lower-calorie fried foods compared to traditional frying methods.
Pros of Oil-Less Fryers:
One of the biggest advantages of oil-less fryers is the health benefits they offer. Frying food in oil at high temperatures has been linked to severe heart diseases and an increased risk of cardiovascular episodes, as per studies. Oil-less fryers eliminate or significantly reduce the amount of oil used, providing a healthier alternative without compromising on taste and texture.
Oil-less fryers are also convenient and efficient. They have a relatively quick preheating time and can cook food faster than traditional ovens. Additionally, they free up oven space, especially during large feasts or dinners, and are ideal for cooking smaller batches of food. The cleanup process is also faster and easier as there is no need to deal with large amounts of oil or grease.
Cons of Oil-Less Fryers:
One of the main drawbacks of oil-less fryers is the limitation on cooking large dishes, making them impractical for larger groups. They may not be suitable for cooking food that requires a lot of oil for taste or texture, such as achieving a super crunchy texture.
Oil-less fryers can also be bulky and take up considerable counter or storage space. They are typically designed for outdoor use, especially those powered by propane tanks, which limits their usage during inclement weather. Additionally, oil-less fryers may require specific techniques or adjustments, such as cooking times and temperatures, to ensure optimal results.
In conclusion, oil-less fryers offer health benefits, convenience, and efficiency but may have limitations in terms of batch size and specific cooking requirements. The decision to adopt oil-less fryers depends on individual needs, cooking habits, and available kitchen space.
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Frequently asked questions
First, ensure your turkey is fully thawed and then wash it inside and out. Remove the giblets and neck bone and pat the turkey dry. You can use the giblets and neck bone for gravy. Some people recommend injecting the turkey with a store-bought creole butter and rubbing the turkey with olive oil and seasoning. Place the turkey in the basket of the fryer, breast up/legs down, and cover the fryer with the lid provided. Once the turkey is cooked, remove the basket and allow the turkey to rest in the basket for 10 minutes. Remove the turkey from the basket and let it sit for another 30 minutes before carving.
It takes approximately 10-15 minutes per pound to cook a turkey in an oil-less fryer. The temperature should reach 162° F and then be removed and allowed to rest until it reaches 165° F.
Oil-less fryers are safer than deep frying a turkey as they do not require vats of scalding oil. They are also more energy-efficient, free up oven space, and produce a turkey with a crispy skin that is tender and juicy on the inside.
