Oil less turkey fryer

Just purchased one and love it.

What does it use in place of oil? <img src="http://www.traveltalkonline.com/forums/images/graemlins/hungry.gif" alt="" />

Huh? How can you "fry" without oil?

Presume this is one like they are talking about:

Oil less Turkey Fryer

Interesting product but without oil I still don't see how it's fried & not roasted.

Seems like it would be the same as in the oven?

I'm thinking that because this uses infra-red technology, the temperature is much higher than you can achieve in your oven, and because you use this outdoors, you don't have to worry about the turkey fat smoking, which it likely would. Still, I wouldn't call it fried either.

Did not think about the turkey fat smoking - yes that would make a difference, but not sure that buy it based on that. But then it is the season for all of those great products "only on seen on TV" that you can purchase! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I injected it before cooking. Moist on the inside. Crispy outside. No Eric, bought at Lowes.

You need to remember, I could open a catering company with all the kitchen junk I buy.

This may not be fried, it is my latest hyped up cooking gadget. Just call me SUCKER.

Judy, if it gives you that crispy outside, moist inside, and flavor without the added fat and fire danger, then go for it!

What did you inject it with?

If you're injecting it, I suppose it's sorta frying from the inside out! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

geez.....went to the Lowes website to check this thing out. 5 star reviews across the board! I just might buy one for my hubby for Xmas. He's hard to buy for! Was raised on my grandmas turkey recipe but for the past few years we have fried ours. Like everyone says, you just can't believe how good they are until you try it! This one sounds great too....and you can fit a 16 lb. turkey which is a little bigger than our fryer can hold. Thanks for the suggestion Judy <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Glad to help and hope he likes it. This is the first year our turkey didn't have the legs fall off when we put it on a platter. Let me know what you think.

Oops, forgot to log in.

Hi Judy! Opened the "Big Easy" a few days before Christmas and followed instructions to pre-season the "fryer". We took a chance on it being as simple and as great as you and other reviewers had said and my 16 lb turkey turned out absolutely wonderful!! Golden brown and crispy on the outside and SO moist on the inside! I just used my regular method of cleaning the turkey the night before and squeezing a couple of lemons and an orange into and onto the outside, then putting on my seasoning rub. Took it out of the fridge an hour or so before plopping it into the cooker out on our patio. 10 minutes per pound and it looked like a magazine cover turkey! Really a great product. Supposedly, it is on sale at Lowes until sometime in March. Paid $75. Easy clean up as well.....my kitchen was left to the many other things in my oven! Thanks again Judy.... Hsppy New Year everyone!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

I just ordered one of these for pickup at my local Lowe's. Much cheaper there than anywhere else I saw it online. I hope it's as good as everyone says it is! I have to bring three or four different meats to a family Christmas celebration (40 people) on January 5, so this will allow me to cook at least one of them somewhere besides in my kitchen.

I know you will be impressed by the ease of a great tasting turkey. I, too, have an army to feed at holiday time. I don't want to sound like a lazy cook, but just one who tries to keep my cooking (and kitchen) as easy, carefree and "clean" as possible because we use my center island as the buffet table and everyone circles the kitchen. I HATE having every square inch of my counter tops and stove covered in dirty pots and pans. I also make at least 1 prime rib to go along with our turkeys. One of my FAVORITE tools is my Ronco Digital Rotisserie. I have had it for probably a dozen years.....I can trust it to cook my roasts perfectly EVERY TIME. We call it my "set it and forget it" cooker. It also goes outside on the patio. I press Montreal Seasoning all over the roast, stick it onto the skewer, close the door and set it for 18 minutes per pound for medium. (I usually get a rib eye, bone-in as they are on sale at holiday time) People can't believe how tender and great they taste. Nice crust on the outside and the smell outside is unbelieveable! They go outside to watch it as it has interior lights. Again...easy clean up....the next day! You can check it out online from Home Depot for $129. Got my mom one, I have hers now, <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" /> and my daughter wanted one also. Ours all came from QVC. Can't beat it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Fortunately this event will be held at my mother-in-law's church, so I won't have 40 people in my home, which would totally freak me out! On the downside, I have to prepare everything and take it to the church, so a lot will be served at room temp...

What do you use for your rub? I was thinking of getting the Montreal poultry (it might say chicken) seasoning?

Georgia, I really like Montreal Seasoning on turkey!

Brian, do you use the Montreal Steak seasoning, or the one made for poultry?

The only one I have in the pantry is the Steak Seasoning... so that's what I use...
it's still really good on turkey & chicken... even on some fish, like cod or flounder...

I bought the chicken seasoning today to try it; just seemed like it would be better on poultry. I sure hope this thing comes out ok! I bought a 17-pound turkey, and then read on the package that the cooker holds up to a 16-pound bird. I guess I can cram it in there!

Give us your review Georgia!

OK, I cooked a chicken in the oil less fryer today, just to test it before I cook a turkey for our family event. Unfortunately my chicken wasn't completely thawed, and I didn't trust my meat thermometer, so it wasn't completely done when I took it out. I just cut the breast meat off and nuked it for a minute to finish the cooking, and it was still tender and juicy when it was done; however, the skin wasn't as crispy as I had hoped.

With the experienced I gained from that, I think I'll be successful with the turkey.

Reporting back as promised. The turkey was delicious!

I rubbed it with a little canola oil and a fair amount of McCormick's Montreal Chicken seasoning. It was a 17-pound turkey and it was done in slightly less than 3 hours. It was about an hour and a half after it was done that we served it, and it was still warm, with crispy skin and juicy meat. The meat did dry out a bit as it sat on the buffet table, but it was still tender and flavorful. I think for a dinner where it's being served right after carving it would be perfect.

Thanks Judy, for the tip about the oil less fryer! I was skeptical at first, but am sold!