Marianne Martinez
Oil less turkey fryers are a great way to cook a whole turkey without the mess and danger of using a vat of hot oil. The turkey is cooked using infrared light or propane gas, which circulates hot air to cook the meat and seal in flavour and moisture. The result is a tender, juicy turkey with a crispy skin, without the greasy feel of a deep-fried turkey. Oil less fryers can also be used to cook other meats such as chicken, pork and ribs, and they free up oven space for cooking sides.
What can you cook in an oil-less turkey fryer?
| Characteristics | Values |
|---|---|
| Turkey | An oil-less fryer can cook a whole turkey with a crispy outside and a juicy inside. |
| Meat | Other meats can be cooked, such as ribs, pork butt, and whole chicken. |
| Gravy | Gravy can be made using the turkey drippings in the same vessel. |
| Sides | Using an oil-less fryer outdoors frees up the kitchen oven for cooking side dishes. |
| Fuel | Some oil-less fryers connect to a propane tank and are for outdoor use only. |
| Preheating | Preheating is not needed. |
| Clean-up | Clean-up is faster than with a traditional deep fryer as there are no organic drippings. |
| Safety | Oil-less fryers are safer than deep fryers as there are no vats of scalding oil. |
| Taste | The taste is close to a fried turkey without actually frying it. |
| Size | Oil-less fryers can cook turkeys ranging from 12 to 20 pounds. |
| Timing | Cooking time is roughly 15 minutes per pound. |
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What You'll Learn
Cooking times and temperatures
The cooking time for an oil-less turkey fryer varies depending on the weight of the turkey. A good rule of thumb is to cook the turkey for 10 minutes per pound. For example, a 14-pound turkey will take approximately 140 minutes (2 hours and 20 minutes) to cook, while a 15-pound turkey will take around 2 hours and 30 minutes.
It is important to note that the cooking time can be influenced by various factors such as outdoor temperature, wind, and elevation. Therefore, it is recommended to use an internal temperature gauge to determine when the turkey is done. The recommended internal temperature for a turkey is 165°-170°F.
When cooking a turkey in an oil-less fryer, it is essential to ensure that the turkey is fully thawed. If the turkey is not completely thawed, it will not cook properly. Additionally, the giblets and neck bones should be removed from the turkey cavity before cooking.
For optimal results, it is suggested to inject the turkey with a store-bought injection or a mixture of your choice and rub it with oil and seasonings of your choice. This helps to add flavour and moisture to the meat.
During the cooking process, it is recommended to cover the fryer with a wire mesh lid to reduce oil spatter and prevent foreign objects from getting into the fryer. The lid can also be used to reflect heat back towards the turkey during the last 15 minutes of cooking to achieve a crispy skin. However, caution should be exercised as leaving the lid on for too long can burn the food.
The oil-less turkey fryer is a convenient option for cooking a juicy and delicious turkey, especially during big feasts and dinners, as it frees up oven space.
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Seasoning and injecting for flavour
Seasoning and injecting your meat with flavour is a great way to ensure your dish is tasty. Here are some tips for seasoning and injecting for flavour when using an oil-less turkey fryer:
Injection
The injection is a great way to get flavour straight into the meat. You can use a store-bought injection or make your own. A simple injection recipe includes chicken stock as a base, adding moisture and a hint of chicken flavour. You can also add herbs to your injection, but be sure to add them only 20 minutes before the turkey is finished cooking so they don't burn.
Marinade
After injecting your turkey, you can let the marinade sit for up to 24 hours to really enhance the flavour.
Rub
Once your turkey is injected and marinated, you can rub the outside with olive oil and your chosen seasoning. You can use store-bought Cajun seasoning or make your own blend. Be sure to rub the seasoning into the turkey thoroughly.
Other tips
If you're cooking a large turkey, it's a good idea to use a thermometer and pull the turkey out when it reaches 160 degrees Fahrenheit. Let it rest for about 30 minutes before carving to ensure it stays juicy.
You can also add a turkey Himalayan salt egg to the chest cavity, which can help the bird cook faster and retain moisture.
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Using oil-less fryers outside
Oil-less fryers are designed for outdoor use only. They are fuelled by a propane tank and use infrared cooking technology to cook food with hot air. This makes them a safer alternative to deep fryers, which require a vat of hot oil and can be hazardous.
The CharBroil Big Easy is a popular oil-less fryer that can cook a 16-pound turkey in about 160 minutes (15 minutes per pound). It can also be used to cook other meats such as ribs, pork butt, and whole chickens. The Masterbuilt brand also offers an electric oil-less fryer for outdoor use.
When using an oil-less fryer, it is important to ensure that the turkey is fully defrosted and seasoned before cooking. The fryer should also be seasoned by rubbing the inside with vegetable or cooking oil and heating it until it stops smoking. This will help to create a patina of flavour that improves with age.
To add flavour to the turkey, it can be injected with marinade, rubbed with oil, and coated with seasoning. However, it is important to avoid seasonings with high sugar content as they may burn in the fryer. The turkey should be cooked for about 10-15 minutes per pound and allowed to rest for at least 20 minutes before serving.
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How to get crispy skin
To get crispy skin when cooking with an oil-less turkey fryer, there are several methods you can try. Firstly, ensure that your turkey is fully and properly thawed. A frozen turkey will not cook properly and may result in raw meat. It is recommended to let the turkey defrost in the fridge for a few days before cooking.
Secondly, consider brining the turkey. Brining can help to add moisture and flavour to the meat. However, if you do brine, make sure to pat the turkey dry just before cooking, as the moisture on the skin can prevent it from crisping.
Another crucial step is to oil the fryer basket generously to prevent the turkey from sticking. You can also try tucking butter slices and garlic between the skin and the breasts for added flavour and moisture. Season the turkey with salt and pepper, or your preferred dry rub, and be sure to cover all areas, including under the skin.
Place the turkey legs-side down in the basket and insert a meat thermometer into the breast, ensuring the tip doesn't touch the bone. Cover with a wire mesh lid and place the basket in the fryer. Cook for about 10 minutes per pound, occasionally spraying the turkey with oil for the crispiest skin. During the last 15 minutes of cooking, you can remove the lid to allow the heat to reflect back towards the turkey, creating a crispier skin.
Finally, when removing the turkey from the fryer, do not cover it. Allowing the skin to dry will help maintain its crispiness.
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Making gravy with the drippings
First, you need to separate the fat from the drippings. Pour the drippings through a strainer into a bowl and let the fat rise to the top. Skim this off with a spoon and reserve it. You will need 1/4 cup of fat, so if you don't have enough, you can add some vegetable oil or melted butter.
Next, heat the fat in a medium saucepan over medium-high heat. Whisk in 1/4 cup of all-purpose flour and cook until bubbling and slightly darkened. This mixture of fat and flour is called a roux and will thicken your gravy. You can add a splash of wine or sherry to the roux if you like.
Now, whisk in the remaining drippings and 1 teaspoon of fresh minced herbs, if you are using them. Cook, whisking often, until the mixture comes to a boil. If you want a thicker gravy, reduce the heat and simmer for a few minutes until you reach your desired consistency.
Finally, taste and season with salt and pepper as needed. Your gravy is now ready to serve! You can also garnish with freshly chopped sage or experiment with other herbs and spices such as cloves, thyme, or mace.
The gravy can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.
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Frequently asked questions
An oil-less turkey fryer is a fryer that cooks food in hot air instead of hot fat. It is usually used outdoors and connects to a propane tank.
You can cook a whole turkey in an oil-less turkey fryer. The turkey will have a crispy skin and be tender and juicy on the inside. You can also cook other meats such as chicken, pork butt, and ribs.
First, make sure your turkey is fully thawed. You can then choose to inject the turkey with a store-bought marinade or rub it with olive oil and seasoning. Place the turkey in the basket provided, cover with the lid, and cook for around 15 minutes per pound. Once the turkey is cooked, let it rest for 15 to 30 minutes before carving.
Oil-less turkey fryers are a safer option than traditional deep fryers as they do not require large vats of scalding oil. They are also more energy-efficient, free up oven space, and result in less greasy food.
