OT: Oiless turkey fryer ..

DAWGS1.sixpack · Nov 7, 2018

Since tis the season for frying turkeys, just had someone tell me about this new way of “frying” a turkey using an oiless, air turkey fryer. Love a good fried turkey for Thanksgiving but hate the costs of the oil and the cleanup later of doing one.
Anyone have one, are they really as good as the traditional fried turkey, cost effectiveness, and any brand consideration would be helpful.
Thanks Sixpackers!

msu86 · Nov 7, 2018

Bought my dad one for his birthday last year and they are pretty good. Nothing(in my opinion) will ever top a fried turkey but it was definitely cheaper and a lot less clean up. The turkey was really good and moist. No complaints

PBRME · Nov 7, 2018

I bought one a few years ago. Basically an infrared gas grill.

Wizard.sixpack · Nov 7, 2018

Which one did you get? I am looking at getting one

PBRME · Nov 7, 2018

https://m.lowes.com/pd/Char-Broil-The-Big-Easy-Oil-Less-Turkey-Fryer/1000273599

Not sure if anything has changed in 5-6 years but this is comparable to the one I bought.

johnson86-1 · Nov 7, 2018

I will say of the handful of people I know that have them, none of them seem to use them anymore. Maybe some of them still pull them out once or twice a year at the holidays.

Not sure if that's because they don't offer much or if people just are stuck in their habits.

JoMo MoJo · Nov 7, 2018

It’s because turkey is just not that good and one a year is more than enough, probably too much.

Dawgbite · Nov 7, 2018

I do not have one but a friend does and it cooks a great turkey, never know that it's not fried. That being said, if you ever grill or smoke a Butterball turkey roast, not a boneless turkey breast, they look similar in packaging, you will never cook a whole turkey again.

woozman · Nov 7, 2018

That’s the one I have and I have no complaints. Not quite as good as frying in oil, but worth not buying oil and cleanup.

dawgstudent · Nov 7, 2018

I got this one. Use it once a year. Works like a champ. I've brined mine in the past but a buddy at work injects his, rubs the outside down with butter and sprays it with cooking spray. He said it makes it taste more like a real fried turkey. I've asked for the detailed instructions this year and I am going to try his method this year.

https://www.homedepot.com/p/Butterb...2P-YvrSHGempZ9kv2KBoCv4sQAvD_BwE&gclsrc=aw.ds

Bulldog Bruce · Nov 7, 2018

I have had one for 5 years now and have used it each year. Like any turkey you should brine it and it comes out great. Not exactly like a fried turkey since that also has the hot oil in the cavity. Time is actually less than deep frying. Cleanup is way shorter. Cost is way less. It does keep you oven available for other things.

On the other poster about frequency I only used my deep frying pot and burner once or twice a year also.

notoriousD_O_G · Nov 7, 2018

JoMo MoJo said:
It’s because turkey is just not that good and one a year is more than enough, probably too much.

Turkey = Trash

DAWGS1.sixpack · Nov 7, 2018

Never brined one but always injected with Tony Cacheres creole butter and their seasoning rub for the outside. Assuming I can still do that with the infared cooker ?

Trojanbulldog19 · Nov 7, 2018

got one two years ago. I love using it because of the clean up and prep time is very easy. Too me it's different in taste and cook time. The oiless take little longer and to me it's not as crispy. i've had issues getting some of my birds done in the middle or they dry out leaving them in too long. oil turkey just can't beat that crispy juicy taste to me. i prefer the oil fryer, but prep and clean up is always better with oil less and can usually still get a good juicy flavor with it. It really depends on who i'm cooking for and how much time I have.

dawgstudent · Nov 7, 2018

These were his instructions...

Look for a turkey around 10-12 lbs. Larger than 12 usually doesn’t work well and smaller than about 9 is too little. Make sure you put the turkey in the refrigerator for about 2 days to thaw.

Dry turkey with paper towels
Evenly coat turkey with Tony’s Creole Seasoning (put it between the skin and meat if you want the meat seasoned a little more. I usually just rub the outside down good)
Inject the turkey with Cajun Butter by Tony Chachere’s (I usually use the whole bottle to make the meat more savory)
I spray the turkey with vegetable oil cooking spray (Canola also works. Olive oil will smoke up too much)
Put in fryer for 10 minutes per pound until the internal breast temp is between 160-165
Let it sit around 15 minutes before cutting

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Jeffreauxdawg · Nov 7, 2018

notoriousD_O_G said:
Turkey = Trash

I feel the same way, but this year we are going for the cthurkey to see if it will improve the experience.

View attachment 11704

patdog · Nov 7, 2018

A frozen turkey is going to take a lot longer than 2 days to thaw in a refrigerator. More like 4 days. Every instructions I've ever seen underestimate the time it will take to thaw a turkey.

West Tn Dawg · Nov 7, 2018

This is the best cooker out there for a moist Turkey. I really don't like turkey but love it off this cooker. It's oil less too!
Orion Cooker

OneParticularHarbor · Nov 7, 2018

As I have gotten older, I prefer smoking the turkey the night before the holiday, as much for sitting outside on the porch and having a few too many adult beverages in nice cool weather as for the taste. I used to fry them on Thanksgiving morning but decided it's more work than it's worth. As an alternative to turkey, every year on either Thanksgiving or Christmas we do something different, like a low country boil. A couple of years ago I smoked chicken thighs and breasts instead of the turkey. I also smoke a standing rib roast occasionally.

13thEagle · Nov 7, 2018

dawgstudent said:
These were his instructions...

Look for a turkey around 10-12 lbs. Larger than 12 usually doesn’t work well and smaller than about 9 is too little. Make sure you put the turkey in the refrigerator for about 2 days to thaw.

Dry turkey with paper towels

Evenly coat turkey with Tony’s Creole Seasoning (put it between the skin and meat if you want the meat seasoned a little more. I usually just rub the outside down good)

Inject the turkey with Cajun Butter by Tony Chachere’s (I usually use the whole bottle to make the meat more savory)

I spray the turkey with vegetable oil cooking spray (Canola also works. Olive oil will smoke up too much)

Put in fryer for 10 minutes per pound until the internal breast temp is between 160-165

Let it sit around 15 minutes before cutting

I use peanut oil on the bird, and lemon pepper as a rub.

A couple times a year i will get 2 whole chickens, inject them and rub just like a turkey. Place them in the basket with the backs touching.

TrueMaroonGrind · Nov 7, 2018

dawgstudent said:
These were his instructions...

Look for a turkey around 10-12 lbs. Larger than 12 usually doesn’t work well and smaller than about 9 is too little. Make sure you put the turkey in the refrigerator for about 2 days to thaw.

Dry turkey with paper towels

Evenly coat turkey with Tony’s Creole Seasoning (put it between the skin and meat if you want the meat seasoned a little more. I usually just rub the outside down good)

Inject the turkey with Cajun Butter by Tony Chachere’s (I usually use the whole bottle to make the meat more savory)

I spray the turkey with vegetable oil cooking spray (Canola also works. Olive oil will smoke up too much)

Put in fryer for 10 minutes per pound until the internal breast temp is between 160-165

Let it sit around 15 minutes before cutting

My brother has used basically the same recipe for the last few years in an oil less fryer. Besides smoking a turkey, it is the best I've had.

DAWGS1.sixpack · Nov 7, 2018

Tell me about the smoked standing rib roast because I have always done mine in the oven.
AND by the method where you turn the oven off for about 3 hrs and let it “stand” then turn back on and cook about 45 min or so.
Always turns out perfectly but it’s a ***** to work around when you have other food items that requires oven time. Especially when the in-laws are coming over and wife is going nuts about everything being just being a certain way, even tho her extent of cooking during the Holidays is putting the rolls in 12 min prior to eating.

OneParticularHarbor · Nov 8, 2018

DAWGS1 said:
Tell me about the smoked standing rib roast because I have always done mine in the oven.
AND by the method where you turn the oven off for about 3 hrs and let it “stand” then turn back on and cook about 45 min or so.
Always turns out perfectly but it’s a ***** to work around when you have other food items that requires oven time. Especially when the in-laws are coming over and wife is going nuts about everything being just being a certain way, even tho her extent of cooking during the Holidays is putting the rolls in 12 min prior to eating.

I usually get one from Sam's, deboned and tied. The ones I get aren't huge, usually about 6 lbs. I rub it down with yellow mustard and then sea-salt generously and add ground pepper. That's all the seasoning I use.

I have a smoker with a digital control, using cherry and apple chips soaked in water for just a bit before starting. I set it for 225 and cook to internal temp of 120-125. It takes about 2 hours to finish. Take out and let it rest for an hour. I've always had good results- change your seasoning to your taste.

Eleven Bravo · Nov 8, 2018

My brother-in-law has one of these oil-less cookers and it does an okay turkey. We only eat turkey a few times a year and we only cook turkey breasts at Thanksgiving. Nobody eats the dark meat so my wife just cooks 3 turkey breasts in the oven for Thanksgiving. I do smoke several turkeys throughout the year to make sandwiches. We like the taste of the smoked turkey that we smoke ourselves with some green hickory off the farm here. I’ve smoked just the breasts and they are okay but it just smokes better when you smoke the whole bird. I actually don’t mind the dark meat if it’s been smoked. Not a huge fan of fried ones-with or without the oil.

drail14me · Nov 9, 2018

I’ve a Char Broil Big Easy for years and love it. I use it all the time not just forbThanksgiving turkey. Chicken year round, ribs are delicious, had fantastic burgers out of it and some of the best Ribeye steaks I’ve ever had!!! Love it.

msu86 · Nov 9, 2018

Wizard said:
Which one did you get? I am looking at getting one

Char broil

OneParticularHarbor · Nov 9, 2018

One point to clarify

When preparing the rib roast, we cover with mustard and salt/pepper, then Saran-wrap it and let it come to room temperature before smoking.

OT: Oiless turkey fryer ..

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