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I think we can all agree that fried foods taste superior to other forms of cooking. You’d think that cooking meat such as Turkey in an oil-less fryer will taste bland in comparison but you’d be surprised at how little the difference is! Here’s how to cook Turkey in an Oil-less fryer masterfully- without any oil!
Some good tips to know:
Nothing is more succulent than the brown and crispy skin coating your tender and juicy fried turkey. Keep these helpful tips in mind for the best results.
- It is highly recommended that you brine your Turkey to ensure that it’s at its maximum moistness.
- Also, make sure that the Turkey has dried up properly after brining. You may use paper towels to pat the skin dry. Followed by refrigerating the turkey for a few hours so that any remaining moisture escapes. The reason for this is that the drier the meat is, the quicker its skin will turn to a crispy layer.
- Because stuffing the cavity of the bird is not recommended, we suggest using aromatics like onion, herbs, lemon and garlic to enhance the flavor.
- Basting will not be required while cooking so make sure that the outside of the turkey is nor rubbed with any sugars or sauces, which will simply caramelize and burn during cooking.
- Slather either olive oil or butter on your turkey prior to cooking.
- On the day you’ll be cooking, see to it that your oil-less fryer is on a level surface in an area that is away from the wind.
- There is always a chance that minor sticking around the edges may occur. Dip a paper towel in vegetable oil and grease the cooking basket lightly with it.
How to cook Turkey in an oil-less fryer:
- 1 whole turkey approximately 12-13 pounds
- Spices for rubbing
- Herbs & other aromatics to taste
- Place the Turkey – breast side facing upwards- in the cooking basket and place it inside the oil-less fryer. Turn the cooker on.
- It should take more or less 90 minutes to cook a bird weighing 12 pounds, just shy of 10 degrees from the desired temperature. Do use the provided meat thermometer or any other and let it stay in the bird while it’s cooking.
- Use the handle to take the basket out gently and place it on a baking sheet. While you’re at it, quickly probe different areas of the meat with an instant thermometer reader.
- For removing the bird, lift the cooking basket and dump the turkey on to a holding tray, using your hands to flip it so it lands with its breast side up and back down. Seal the turkey with aluminum foil, securing the edges, and top it off with a couple of additional towels for extra insulation. The meat will retain the moisture sealed in and keep cooking, resulting in juiciness.
- That’s it! You may carve the bird as you please and present it in a lovely way on a platter.