Oil Less Fried Turkey Recipes

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.

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.