Ella Walter
There are several ways to cook a turkey without using a vat of oil, including the Char-Broil Big Easy propane oil-less deep fryer, which connects to a propane tank and cooks with hot air. The Big Boss air fryer is another option, which uses circulating hot air from a halogen infrared light to cook the turkey. These oil-less fryers can produce a turkey that is crispy on the outside and juicy on the inside, without the mess and expense of deep-frying. The recommended internal temperature for a turkey is 165°-170°F.
| Characteristics | Values |
|---|---|
| Temperature | Medium-high cooking |
| Cooking time | 10 minutes per pound |
| Final internal temperature | 165°-170°F |
| Skin | Crispy |
| Meat | Tender and juicy |
| Type of fryer | Char Broil Big Easy propane oil-less deep fryer |
| Fuel | Propane |
| Location | Outdoors |
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What You'll Learn
Injecting the turkey with flavour
Cooking a turkey in an oilless fryer is a great way to get that deep-fried texture without the use of oil. The fryer uses circulating hot air to cook the turkey, resulting in juicy meat and a crispy skin. To ensure that your turkey is packed with flavour, injecting it with a marinade is a great option.
The injection method can be used to add flavour to the turkey before cooking it in an oilless fryer. This technique involves using an injector, which is a large syringe with a thick needle, to inject small doses of marinade deep into the meat. This process flavours the meat from the inside, making it moist and tender while slowly spreading the flavours throughout the bird.
You can inject a variety of liquids into the turkey, such as melted butter, apple juice, broth, or beer. You can also add fresh herbs, spices, or sweeteners like honey to the marinade. It is important to ensure that any herbs or spices are well-ground so that they can fit through the needle. You can also blend the marinade at high speed to guarantee a smooth liquid. Additionally, you can rub the outside of the turkey with butter, herbs, and spices, or a dry rub to add even more flavour.
Some popular injection recipes include a simple mixture of broth, butter, lemon, garlic, pepper, and salt, which adds moisture and flavour to both white and dark meat. For a spicy kick, you can try a Cajun-inspired injection with lemon, onion powder, garlic powder, crab boil, olive oil, butter, Cajun seasoning, Tabasco, and cayenne. If you prefer a non-spicy option, you can try a marinade with Italian seasoning, red wine, pepper, and balsamic vinegar. You can also add ground herbs like bay leaf, thyme, and sage, as well as garlic powder, onion powder, and Worcestershire sauce for a classic flavour profile.
It is recommended to keep the injection fluid warm so that the butter does not solidify. You can inject the turkey up to 36 hours in advance and store it in the fridge until you are ready to cook it. Always aim for an internal temperature of 165°F for your cooked turkey.
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How to get crispy skin
To get crispy skin on your turkey when using an oilless fryer, there are several steps you can take. Firstly, ensure your turkey is fully thawed before cooking, as this will affect the cooking time and temperature. It is also recommended to preheat the fryer for a minute to ensure it is hot before adding the turkey.
Secondly, consider injecting the turkey with your chosen flavourings, such as store-bought Creole butter, to enhance the taste. You can also rub the turkey with olive oil or peanut oil and your preferred seasonings, such as salt, pepper, or Creole seasoning. This will add flavour and help to crisp the skin.
Thirdly, insert a meat thermometer into the breast of the turkey, ensuring the tip does not touch the bone. Place the turkey in the basket of the fryer, legs up or legs side down, and put the basket into the cooker. Turn on the cooker to medium-high and cook for about 10 minutes per pound. For a 14-pound turkey, this will take approximately 2 hours and 20 minutes.
During the final 20 minutes of cooking, keep an eye on the temperature and the colour of the skin. The recommended internal temperature for a turkey is 165°-170°F. Covering the fryer with a wire mesh lid during the last 15 minutes can help to crisp the skin, but be careful as leaving the lid on for the entire cooking time may burn the turkey.
Finally, when the turkey is cooked, remove it from the cooker and let it rest for about 15-30 minutes before carving and serving.
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Temperature and cooking time
The temperature and cooking time for a turkey in an oilless fryer depend on the weight of the turkey and the temperature of your surroundings. It is recommended to cook the turkey for about 10 minutes per pound at a medium-high temperature setting. For example, a 14-pound turkey will take approximately 140 minutes or 2 hours and 20 minutes to cook through. It is important to note that the cooking time may vary depending on external factors such as wind and outdoor temperature.
To achieve the best results, it is recommended to use a meat thermometer to monitor the internal temperature of the turkey. The recommended internal temperature for a cooked turkey is 165°-170°F (74°-77°C). Insert the thermometer into the breast, ensuring that the tip does not touch the bone, and check the temperature periodically during the final 20 minutes of cooking.
Additionally, it is suggested to cover the fryer with a wire mesh lid during the last 15 minutes of cooking to achieve crispy skin. However, be cautious as leaving the lid on for too long can burn the food. To enhance the flavor and moisture of the meat, consider injecting the turkey with your preferred seasonings or brine.
For larger turkeys, such as those weighing 20 pounds, the cooking time can be around 3.5 hours. It is beneficial to let the turkey rest for about 15 to 30 minutes after cooking to ensure optimal juiciness. Remember to preheat your oilless fryer and follow the manufacturer's instructions for the best results.
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Pros and cons of oil-less fryers
Oil-less fryers circulate hot air around food to cook it, achieving much healthier and lower-calorie fried foods than those cooked in a traditional fryer. They are also faster than other cooking methods, as they have a quick preheating time. This makes them a healthier alternative to deep-frying, which has been linked to an increased risk of severe cardiovascular episodes, coronary disease, and heart failure.
However, air fryers may not be the best option for cooking large dishes, and they may not work well for all types of food. They also require counter space, which not all kitchens have. Additionally, while oil-less fryers can produce similar results to deep-fried foods, they cannot achieve the same super-crunchy texture that some people prefer.
When it comes to cooking a turkey, oil-less fryers offer a convenient way to achieve a whole turkey with a deep-fried texture without the use of oil. The CharBroil Big Easy propane oil-less deep fryer, for example, cooks the turkey with hot circulating air, resulting in juicy and delicious meat. The more intense heat is directed towards the legs, ensuring they are cooked perfectly while preventing the breast meat from drying out.
To cook a turkey in an oil-less fryer, it is recommended to cook it for about 10 minutes per pound at a medium-high temperature setting. For a 14-pound turkey, this would take approximately 2 hours and 20 minutes. It is important to monitor the internal temperature of the turkey, with the recommended internal temperature being 165°-170°F. To achieve crispy skin, the turkey can be sprayed with oil and covered with a wire mesh lid during the final 15 minutes of cooking.
Overall, oil-less fryers offer a convenient and healthier alternative to deep-frying, but they may not be suitable for all kitchens or types of food.
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Preparing the turkey
Once the turkey has been brined, it should be thoroughly rinsed with water to remove any excess brine or seasonings. At this stage, you can also inject the turkey with your choice of flavours to enhance the taste. Some popular options include store-bought Creole butter, olive oil, or other types of oil. Injecting the turkey with a flavourful liquid ensures that the meat is juicy and tender.
After brining and injecting, it is important to pat the turkey dry with paper towels. Removing any excess moisture will help the skin crisp up during cooking. You can also apply a dry rub or seasoning blend to the outside of the turkey for added flavour. Common seasonings include salt, pepper, paprika, garlic powder, or a blend of herbs.
Before placing the turkey into the oilless fryer, ensure that the bird is properly prepared. Remove any giblets, bags, or neck bones from the cavity. These can be used to make gravy or stuffing if desired. Place the turkey breast-side up in the fryer basket, ensuring that it is securely positioned. If using a meat thermometer, insert it into the thickest part of the breast, being careful not to touch the bone.
The oilless fryer should be preheated according to the manufacturer's instructions. Some models may have specific settings or temperature adjustments, so refer to the manual for the best results. Once the fryer is preheated, carefully place the basket with the turkey inside and set the timer. The cooking time will depend on the size of the turkey, typically requiring about 10-15 minutes per pound.
During the cooking process, it is important to monitor the temperature and adjust the settings as needed. For a crispy skin, some oilless fryers may require the use of a lid or mesh cover during the final stages of cooking. However, be cautious as excessive heat or prolonged exposure can burn the food. Always refer to the specific instructions provided with your oilless fryer for the best results.
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Frequently asked questions
The ideal internal temperature for a turkey is 165°-170°F. It is recommended to cook the turkey for about 10 minutes per pound.
Injecting the turkey with a store-bought Creole butter will help get flavour into the meat. You can also rub the turkey with olive oil and a little Creole seasoning.
Oil the basket to prevent sticking.
For the final 20 minutes, keep checking the turkey and keep an eye on the temperature to determine when the turkey is done.
Oilless fryers are safer than deep frying a turkey as they do not involve dangerous vats of scalding oil. They also free up your oven during big feasts and dinners.
