Turkey in INFRARED oilless fryer

INFRARED.
Creole butter or make up your own and remove as soon as in meat thermo hits 165,no more. It does poultry,beef and pork great!!! Leave the turkey in the fridge 12/24 hours to dry out the skin, coat with a little oil salt and pepper and skin will crisp right up.

Yes no more than 165 in middle of the thigh, remove cover and let rest at least 10 minutes before carving.

I have one and when I use it it cooks fast so pay attention and keep a good thermometer handy.

I'm not using mine this year.

Just cooked 2 10lb birds a week ago in my Char Broil Big Easy. Inject with straight butter and use an herb or spice rub on the meat underneath the skin. Salt/dry brine the skin a day ahead if possible and put a LIGHT coat of oil on the skin immediately before cooking.

Cook to an internal temperature of 160ish degrees in the coldest part of the breast. Do not tie your bird up and don't stuff the bird. Let's the birds wings and legs open up for more even cooking.

It took me about 12 minutes/# and they came out great.



ETA: I cooked uncovered until the internal temp seemed to plateau at 130ish and then I closed the lid and it cooked pretty fast after that.

And I agree with Martini - if you're measuring temp in the thigh, go for 165. I measure in the breast and go for 160.