As someone who loves hosting Friendsgiving and Thanksgiving dinner every year I’m always looking for ways to cook the perfect turkey. Crispy golden skin with tender, juicy meat is the goal. Recently, I discovered oilless turkey fryers and decided to give this method a try. In this article, I’ll share how long to cook a turkey in an oilless fryer along with tips for success and frequently asked questions about this cooking technique.
What is an Oilless Turkey Fryer?
An oilless turkey fryer cooks the turkey using radiant heat rather than submerging it in gallons of hot oil like a traditional deep fryer. It uses an infrared cooker or propane burner to heat a circular ring around the turkey. Popular brands include the Char-Broil Big Easy and the Masterbuilt Butterball Electric Turkey Fryer.
Oilless fryers provide crispy skin and moist meat similar to deep-frying but without the risks, mess, smell, and unhealthy oil. They offer a safer and healthier way to cook turkey with great results.
How Long Does it Take to Cook a Turkey in an Oilless Fryer?
Cooking time depends on the size of your turkey:
- 12 lb turkey: Approximately 2 to 2 1/2 hours
- 16 lb turkey: Approximately 2 1/2 to 3 hours
- 20 lb turkey: Approximately 3 to 3 1/2 hours
The internal temperature should reach 165°F in the breast and 180°F in the thickest part of the thigh before removing from the fryer. Always use a meat thermometer for accuracy.
For frozen turkeys, add 30-60 extra minutes to compensate for thawing. Unstuffed turkeys also require slightly longer than stuffed.
Tips for Perfectly Cooked Turkey
Follow these tips when using an oilless turkey fryer:
- Completely thaw turkey before cooking
- Pat skin dry and rub with oil to get ultra crispy skin
- Generously season under and on top of skin
- Use a rack to lift turkey off direct heat, allowing air circulation
- Maintain consistent heat by monitoring propane
- Rotate turkey periodically for even cooking
- Cook to proper internal temperature measured by meat thermometer
- Let turkey rest 15+ minutes before slicing for juicier meat
Delicious Oilless Turkey Fryer Recipe Ideas
An oilless fryer allows you to get creative with seasonings and flavors. Try these tasty recipes:
- Cajun – coat in Cajun seasoning
- Jerk – marinate in a Jamaican jerk wet rub
- Herb – stuff garlic under skin and coat in herb blend
- Buffalo – brush with buffalo wing sauce at end
- BBQ – baste with favorite barbecue sauce
- Mustard – coat with spicy brown mustard
Don’t be afraid to experiment with marinades, rubs, and basting sauces. The possibilities are endless!
Frequently Asked Questions
What size turkey can I cook?
Most models accommodate up to a 20 lb turkey. Verify capacity.
Can I stuff the turkey?
Yes, but cooking time may increase slightly. Ensure internal stuffing temp reaches 165°F.
Do I need to inject marinades?
No, oilless frying retains moisture well. Brushing on marinades works great.
Does it make the house smell?
No, oilless frying produces very little odor compared to deep frying.
What oil do you recommend?
Oilless fryers do not require any oil. The turkey cooks from radiant heat.
Is it healthy?
Yes, oilless frying eliminates much of the fat and calories from deep frying.
Get Perfectly Cooked Birds with No Mess or Fuss
Oilless turkey fryers provide the best of both worlds – crispy, juicy fried flavor without the hassle, smell or health risks of deep frying. Following proper cook times and preparation tips will lead to mouthwatering holiday turkeys. Give this cooking method a try and take your Thanksgiving centerpiece to the next level!
Char-Broil Big Easy: 3
Masterbuilt Butterball Electric Turkey Fryer: 1
oilless turkey fryer(s): 9
deep fryer(s): 3
frozen turkey/turkeys: 2
thawed turkey: 1
unstuffed turkey: 1
12 lb turkey: 1
16 lb turkey: 1
20 lb turkey: 1
meat thermometer: 2
propane: 1
marinade(s): 3
Cajun seasoning: 1
Jamaican jerk wet rub: 1
herb blend: 1
buffalo wing sauce: 1
barbecue sauce: 1
spicy brown mustard: 1
Trying Out the Char-Broil Oil-Less Infrared Turkey Fryer
The other day I watched Andrew putting the finishing touches on the fried turkeys we were planning to take along to a gathering at a friends house. About 12 pound each, they had soaked in brine for two days then been injected with an emulsion involving cognac, Tabasco and butter. Andrew has fried many turkeys and they are always a big hit but these were different: He had cooked them in a Char-Broil Big Easy oil-less infrared turkey fryer, a contraption he had eyed with suspicion until some total stranger he met at Lowes raved on and on about his, effectively persuading Andrew to lurk in wait until they went on sale soon after Thanksgiving.
The “fryer” (which is to be used outdoors only) is powered by propane, the flame enclosed within the double-walled heating chamber (output, 18,000 BTUs). Upon ignition infrared waves emanate inward from the walls of the chamber, creating a blazing hot cooking environment. The infrared rays push the air out, resulting in meat that does not dry out as it does when roasted. Turkeys (or any other foods) cooked using infrared rays are not technically “fried” as they are when prepared in 5 gallons of scalding peanut oil, but the results closely resemble those fried the old fashioned way.
The Turkey Frying Master is now a convert. The turkeys were juicy, crisp, and delicious. The only oil used (other than the butter in the injection marinade), was the tablespoon or so used to rub the exterior of each bird before placing it in the so-called fryer. Other advantages to this thing are that whatever is being cooked (leg of lamb, ribs, chicken, beef, whatever) can be rubbed with spices or slathered with sauces before cooking, its much safer than the flaming pot of oil needed for traditional frying and there is very little clean-up required. According to Andrew, the infrared fryer has already paid for itself ($70 on sale, regularly $100 to $130) based on savings enjoyed in the cost of oil alone, and cooking with it involves close to zero supervision. He stuck a digital thermometer probe in the turkey, set the alert to go off when the internal temperature reached 165ºF and walked away. One living on a parade route could feasibly toss in a turkey, head out to a parade, and lead a group back for fried bird upon return.
Those are the advantages. There were a few disadvantages:
- Traditionally fried turkeys cook at 3 minutes per pound as opposed to the 10 minutes per pound required with infrared, so an assembly line like the one we put together the day before Thanksgiving whereby we injected and fried 10 turkeys with two fryers going in one afternoon (we handed them out to friends and neighbors) is not a possibility;
- The basket the turkey sits in leaves marks and impressions on the final product so those seeking a flawless, pristine bird will be disappointed. We can live with this;
- Though the manual does not instruct you to do so, when cooking something as large as a turkey the bird must be rotated from time to time or it will cook unevenly. Andrew failed to do this and one of the turkeys we brought for dinner required a trip to the oven.