Cooking a turkey in an infrared cooker offers a distinct approach, providing faster cooking and crispy skin without oil. This technique uses radiant heat, differing from conventional ovens or deep fryers.
Infrared Cooking Explained
Infrared cooking technology works by emitting radiant heat that directly penetrates food, rather than heating the air around it. Unlike convection ovens or traditional deep fryers, infrared cookers like the Char-Broil Big Easy use infrared coils that hover above a heat source, distributing heat evenly. This method cooks food from the outside in, helping to seal in juices and create a crispy exterior. High temperatures within the compact cooking chamber allow for efficient cooking without the need for gallons of oil, providing a safer and less messy alternative.
Preparing Your Turkey
Careful preparation is important. Ensure the turkey is completely thawed; a partially frozen bird will significantly extend cooking time and can cook unevenly. Thaw in the refrigerator, allowing 24 hours per 4 to 5 pounds, in a container to catch drips. Brining enhances moisture and flavor, as the salt solution helps absorb moisture, making it more tender. Remove any giblets. While trussing is optional, it can promote more even cooking. Preheat your infrared cooker according to manufacturer’s instructions before placing the turkey inside.
Calculating Cooking Time
Determining the precise cooking time for a turkey in an infrared cooker depends on several factors, though a general guideline is approximately 10 minutes per pound. For example, a 14-pound turkey might take around 2 hours and 20 minutes. This is typically faster than conventional oven roasting, which can take about 13 minutes per pound. Factors such as the turkey’s initial temperature, whether it’s stuffed (not recommended for infrared cookers), the specific model of infrared cooker, and even the outdoor ambient temperature can influence the cooking time. Always consider these times as estimates, as the internal temperature remains the most reliable indicator of doneness.
Checking Doneness and Resting
Checking the turkey’s internal temperature is the only way to confirm it is safely cooked. The USDA recommends a minimum internal temperature of 165°F for poultry. Insert a meat thermometer into the thickest part of the thigh, the innermost part of the wing, and the thickest part of the breast, avoiding bones, to get an accurate reading. If the temperature is below the recommended level, continue cooking and recheck until it reaches 165°F.
After cooking, resting the turkey is an important step that significantly contributes to its juiciness and tenderness. During cooking, muscle fibers contract and push juices to the center of the meat. Resting allows these muscle fibers to relax and reabsorb the moisture, resulting in a more flavorful and less dry bird.
The internal temperature of the turkey can also continue to rise by 5-10°F during this resting period, a phenomenon known as carryover cooking. For a whole turkey, a resting period of 20 minutes to an hour is typically recommended, often loosely tented with foil to retain warmth without compromising crispy skin.