I just bought a CharBroil Oil less turkey fryer. I had been told that they cooked great and wanted to try it for Thanksgiving. I love fried turkey but the cost of peanut oil (the ONLY oil for frying) has gotten exorbitant. I cooked a whole chicken this afternoon and it is great. Better than rotisserie because the skin is crisp. It takes about 10-12 minutes per pound (check with thermometer) and is completely done but still juicy. Now I'm going to try a pork loin and make sure I've got all the bugs worked out before I try the turkey.
Andy
We do it with the entire extended family such that all the men bring their turkeys/chickens - whatever to one location and they're all fried in one morning. It minimizes the cost of the oil when spread over 6-10 families. After that much frying in one morning, the residual oil is then discarded.
It's only done once or twice a year - pretty efficient.
HOw does it fry it without oil? Is it just roasting it or broiling it? (maybe I can look it up....you just have me curious). it sounds like it might be healthier than frying in oil.
Are you looking for "healthy" or are you looking for "tastes good?"
In Louisiana we are interested in the latter. The former not so much ...
From the original post, "...I cooked a whole chicken this afternoon and it is great." which implies that tastes good an healthy aren't mutually exclusive terms.
But from my experience, you are correct in not being able to have both.
It uses propane to heat the unit and uses "infrared" heat for cooking. I haven't tried the turkey yet but the chicken is great. I did use some "Tony Chachere's" Creole injection in the chicken. So far I give it a five out of five. Looking at it and tasting it I give it a five out of five.
Andy
:good:
Cool...thanks for the post...I might have to get me one of those.
The secret is in the rub, injection and keeping the unit closed.
The thing will make an old bird taste like a young fryer.
:good:
Just be 100% certain that the bird is not frozen when you put it in the oil.
Look up frying a frozen turkey on Youtube and you'll see what I mean. Frozen bird lowered into hot oil = really big boom.
I like some of you guys enough to not want that to happen to any of you. 😉
Larry P
That's the good thing
about the oil less "fryer" no "explosion" and no flaming oil. You still have to thaw the meat though. It won't cook correctly if it frozen.
Andy
Andy,
I agree with Cliff... down here healthy and good may be at other ends of the spectrum. I also agree with the injection reply. The injectable marinades are the way to go and are very easy.
I have not cook on one of the oil-less turkey cookers but I have heard nothing but good about them. A few die-hard deep-fryers say they are going to get one of the units. It is funny that you mentioned the pork loins because a had a friend this weekend who tried it and said it turned out perfect. He also injected this dish before cooking and yes... more important... was not frozen. The only thing he said about the pork loin was that he had a hard time mounting it so it would be suspended in the cooker and not directly touch the sides. Maybe the rack for the turkey did not do well with the loin.
I am also interested in one of these. You can find them easily in most of the hardware stores no it seems.
That's the good thing
> about the oil less "fryer" no "explosion" and no flaming oil. You still have to thaw the meat though. It won't cook correctly if it frozen.
>
> Andy
More and more I'm starting to realize that reading comprehension and understanding is a useful skill. I totally missed where you said "oil less" in the first message. Duh Larry Duh.
Oh well, stay safe any way you can man. Glad to know those things work well. May have to look into one.
Larry P
