Oil Less Fried Turkey Recipes

OIL-LESS FRIED WHOLE TURKEY

Steps:

• Remove and giblets and neck bones from the turkey cavity (many times the giblet pack will be tucked under the skin by the neck). Pat the turkey dry.
• Tuck the butter slices and garlic in-between the skin and the turkey breasts. Season the turkey with salt and pepper.
• Oil the basket to help prevent any sticking. Place the turkey (legs side down) in the basket. Insert the meat thermometer into the breast so that the tip doesn't touch bone and the dial is easily read when the basket is in the cooker. Place the basket in the Oil-Less Deep Fryer.
• Turn on the cooker to medium high cooking and cook for about 10 minutes per pound (14lbs.= approx. 140 minutes or 2 hrs 20 minutes). Occasionally spray with oil for crispiest skin. (Cover with the wire mesh lid during the last 15 minutes for the crispiest skin, it reflects heat back intowards the turkey. But if used the whole cook time, this heat can burn food before it is fully cooked.)
• For the final 20 minutes start checking the turkey and keep an eye on the temperature to determine when the turkey is done. Our recommeneded internal temperature is 165°-170°F.
• Remove the basket from the cooker and let rest for about 15-20 minutes. Remove the turkey from the basket, carve and serve.

OIL-LESS FRIED TURKEY

Steps:

• 1. Completely wash the turkey inside and out. Remove giblet bag and neck bone of course. Do not discard. Use for your dressing and or gravy.
• 2. Pat dry.
• 3. Rub the olive oil on inside and outside of the bird. Coat the bird with your favorite rub recipe or just salt and pepper. You can also brine the bird with your favorite brine. But still pat dry and rub with olive oil liberally.
• 4. Inject your favorite poultry marinade.
• 5. After injecting refrigerate for 4 hours or overnight (overnight is best).
• 6. No preheating is needed for the oil less deep fryer. Follow instructions. Purchase a remote thermometer follow instructions place bird in the basket provided lower into the cooking unit turn it on and wait for your thermometer to beep or buzz.
• 7. Cover fryer for 15 to 20 mins with lid provided to perfectly brown and crisp the skin.
• 8. Remove, rest bird for 15 to 30 minutes.
• 9. Carve and enjoy with your next holiday feast.

SIMPLE DEEP FRIED TURKEY

Steps:

• Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
• Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
• Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
• Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.