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Definitely going to try it.
Don't be afraid to try one of the 'cajun' recipes with LOTS of pepper in the external dry rub. It doesn't transfer anywhere near as strong as you might think. Meanwhile, I just came back from the hardware store. Sitting right out front on display was an infrared "fryer". Looks like a propane type except it's electric and you don't use any oil. Seems to me that it would cook the bird similar to an oven, but I don't know. The advantage to oil is that it transfers heat from both inside and outside the bird. The liquid oil transfers heat much more effectively than air. I can't imagine an infrared unit would be anywhere near as effective as oil. As for oil absorption, it's critical you DO NOT let the oil go below 350F. Granted, you can't let it go over 400F either. It's best to get the oil up to about 375F prior to putting the room temp bird in it. That way the cooler temperature of the bird will only drop the oil temp back to around 350F. Then just maintain it there. That temp succeeds in "sealing" the outside of the bird against oil getting into it. It's not just the skin that protects the meat, it's about a eight of an inch layer of whatever's exposed to the oil. I find it's also useful to use a digital temp probe with a heat-proof wire. But I only put the probe into the turkey's breast meat at about 35 minutes into the cooking cycle (for a 15lb avg bird). Once it hits 155F I pull the bird and leave it out to rest for 15-30 minutes. Done right there really won't even be any oil dripped off the bird. In fact, Thursday's cooking shows hardly any drop in the oil level from when I started. Most of which was probably a bit that bubbled out during the cooking. -Bill Kearney |
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