How long to cook turkey in oil less fryer?

Thanksgiving is a time for family, friends, and delicious food. And what’s more central to a Thanksgiving feast than a perfectly cooked turkey? While traditional deep-frying methods have been popular, they come with certain risks and inconveniences. Enter the oil-less fryer, a healthier and safer alternative that delivers a crispy and juicy turkey without the mess.

Benefits of Using an Oil-Less Fryer

  • Healthier: Oil-less fryers use little to no oil, reducing fat and calorie intake compared to traditional deep-frying.
  • Safer: Eliminates the risk of oil splatters and potential fires associated with deep-frying.
  • Convenience: No need for large pots of hot oil or extensive cleanup.

Step-by-Step Guide to Cooking a Turkey in an Oil-Less Fryer

Ingredients and Equipment:

  • Whole turkey (size of your choice)
  • Marinade or seasoning rub
  • Oil-less fryer
  • Aluminum foil
  • Meat thermometer


  1. Thawing: Thaw the turkey completely before cooking to ensure even cooking and eliminate food safety risks.
  2. Seasoning: Season the turkey with your favorite marinade or rub, coating it evenly inside and out.
  3. Preheating: Preheat the oil-less fryer according to the manufacturer’s instructions, typically around 400°F (200°C).


  1. Positioning: Carefully place the turkey in the fryer basket, breast-side up. Avoid overcrowding.
  2. Cooking Time: Cook the turkey for approximately 10-12 minutes per pound, adjusting the time based on the weight of your turkey.
  3. Temperature Monitoring: Use a meat thermometer to monitor the internal temperature, ensuring it reaches a safe minimum of 165°F (74°C) in the thickest part of the thigh.


  1. Removal: Once the desired temperature is reached, carefully remove the basket from the fryer.
  2. Resting: Let the turkey rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in tender and flavorful meat.

Tips for Success

  • Size: Use a turkey no larger than 14 pounds to ensure proper cooking in an oil-less fryer.
  • Marinade: Marinating enhances flavor and tenderness, but it’s not necessary.
  • Preheat: Preheating ensures even cooking and reduces cooking time.
  • Temperature: Use a meat thermometer to accurately determine when the turkey is cooked through.
  • Resting: Allow the turkey to rest before carving to prevent dry meat.

Choosing the perfect turkey for deep frying without oil

We don’t skimp on our turkeys. For a family-feast that only comes once a year, we like to get the best-tasting turkey that we can. Another important consideration is humanely raised turkeys. Our favorite brand is Diestel, a family-run, sustainable ranch in California.

Their sustainable practices have earned the company a 5+ welfare rating, the highest possible rating from the nonprofit Global Animal Partnership. You can find their turkeys at Whole Foods or on their website. The bird we used in the photos for deep frying turkey without oil is from Diestel – last year, they sent over a Pasture-Raised turkey and a fully cooked turkey for us to try. Since then, we’ve purchased a Diestel turkey from Whole Foods and plan on another one this Thanksgiving.

Also, if you’re not into cooking a whole turkey, they do sell already cooked whole turkey, that you can just warm up in the oven and serve.

A better way to ensure juicy turkey without brining

A better method for producing the most juicy and tender meat (and at the same time, crispy skin) when making deep-fried turkey without oil is to inject the bird with the brine/marinade solution. The water is kept AWAY from the skin of the turkey by injecting deeply into the meat.

We combine water, salt, maple syrup, and a tiny amount of liquid smoke to create a solution.

Whisk together until the salt dissolves:

2 tablespoons maple syrup, 1 1/2 teaspoons liquid smoke, and 1 cup hot water.

To cool the mixture down and make it safe to inject into the turkey, add 1/2 cup of ice.

Using liquid smoke, a natural seasoning, gives your food a smoked flavor Woods, such as hickory or mesquite, are burned. Smoke is collected, condensed, and cooled. Water is added and the liquid smoke is bottled.

Some brands add flavoring and artificial colors, so try to stay away from those. My favorite brand is Wrights Liquid Smoke. There are only 2 ingredients: water and hickory smoke concentrate.

I love this stuff, but only in very small amounts. It’s made from real smoke, so if you’re thinking, “Ewww…fake smoke,” you probably enjoy bacon, smoked gouda cheese, beef jerky, and smoked sausages. you’ve probably had liquid smoke.

The turkey has the tiniest hint of smoke flavor thanks to liquid smoke. One of those ingredients where a little goes a long way is unquestionably this one.

There are proper and improper ways to inject a turkey. The skin of the turkey should not be punctured arbitrarily, like a mad scientist, with injections. You want to avoid going through the skin because doing so will only result in the marinade leaking out onto the skin.

Instead, go under the skin, and inject the turkey.

Simply locate areas where you can inject without penetrating the skin.

Place the turkey in a large pot, breast side up, after injecting. It’s nice and plump, like turkey botox.

Refrigerate 2 hours (up to 24 hours) without covering. If you must cover, simply tent with a sheet of tin foil. As a result, the skin can stay dry and develop crispy skin.

How to Cook Turkey In Char Broil Big Easy Turkey Fryer


How long does it take to cook a turkey in an oilless deep fryer?

Generally, you can expect it to take approximately 10 minutes per pound. Cook times are included as a general guideline. Meat doneness is ALWAYS determined by the meat’s internal temperature, not time elapsed. For larger birds and cuts of meat, use a meat thermometer.

What size turkey will fit in an oil-less fryer?

Large capacity cooking basket allows you to safely fry whole turkeys up to 16 pounds, in as little as 8-10 minutes per pound.

How long to cook a 14 pound turkey in a big easy?

Compared to oven-roasting, using the Big Easy saves us so much time. Oven: 4 hours Big Easy: 2 hours (10 minutes per pound). Fast heat up and cool down time: 60 seconds to heat up and the machine is already cool by the time dinner is over.

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