The Char-Broil Oilless Turkey Fryer has revolutionized the way we cook turkey, offering a healthier and safer alternative to traditional deep frying. But did you know it’s also fantastic for cooking just a turkey breast? This method delivers incredibly juicy, flavorful results with a crispy skin, all without the mess and worry of hot oil. This comprehensive guide will walk you through every step, from choosing the right turkey breast to achieving that perfect golden-brown finish.
Choosing the Perfect Turkey Breast
The foundation of a delicious turkey breast starts with selecting a good quality cut. Whether you opt for bone-in or boneless, fresh or frozen, each choice has its advantages.
Bone-In vs. Boneless
A bone-in turkey breast generally retains more moisture during cooking, resulting in a richer, more flavorful final product. The bone also adds complexity to the cooking process, contributing to a more even distribution of heat. However, it takes slightly longer to cook and is a bit more challenging to carve.
Boneless turkey breasts are incredibly convenient. They cook faster and are exceptionally easy to slice. They are often pre-packaged and readily available. Be mindful that they can sometimes dry out more easily than bone-in options, so careful attention to cooking time and temperature is crucial.
Fresh vs. Frozen
Fresh turkey breasts are ideal for immediate cooking, offering the best flavor and texture. Always ensure they are properly refrigerated and cooked within a day or two of purchase.
Frozen turkey breasts are a great option for planning ahead. They can be stored for extended periods and thawed when you’re ready to cook. Proper thawing is essential. Place the frozen breast in the refrigerator for several days, allowing ample time for a complete thaw. Never thaw a turkey breast at room temperature.
Size Matters
Consider the number of people you’re serving when choosing the size of your turkey breast. A good rule of thumb is to estimate about 1 pound of bone-in turkey breast per person or ¾ pound of boneless turkey breast per person. This accounts for bone weight and potential shrinkage during cooking.
Preparing Your Turkey Breast for Frying
Proper preparation is paramount for achieving a succulent and flavorful turkey breast in your Char-Broil Oilless Fryer. This includes brining, seasoning, and ensuring the breast is properly thawed (if using a frozen one).
Thawing Safely
If you’re using a frozen turkey breast, ensure it is completely thawed before cooking. The safest way to thaw a turkey breast is in the refrigerator. Allow approximately 24 hours of thawing time for every 5 pounds of turkey. This may take several days for a large breast, so plan accordingly.
Once thawed, pat the turkey breast dry with paper towels. This helps the skin crisp up nicely in the fryer. Discard any excess moisture.
Brining for Added Moisture and Flavor
Brining is a fantastic technique to infuse your turkey breast with extra moisture and flavor. A brine is simply a saltwater solution, often enhanced with herbs, spices, and aromatics.
For a basic brine, combine 1 gallon of water with 1 cup of kosher salt and ½ cup of sugar. You can customize this with ingredients like peppercorns, bay leaves, rosemary, thyme, garlic cloves, and citrus zest.
Submerge the turkey breast in the brine solution in a non-reactive container (stainless steel or food-grade plastic). Refrigerate for at least 4 hours, or up to 12 hours for optimal flavor.
After brining, rinse the turkey breast thoroughly with cold water and pat it dry with paper towels. This removes excess salt from the surface.
Seasoning for Flavor Explosion
Seasoning is where you can truly personalize your turkey breast. Whether you prefer a simple salt and pepper rub or a more complex blend of spices, the key is to apply the seasoning evenly.
For a simple seasoning, combine salt, pepper, garlic powder, onion powder, and paprika. You can also add dried herbs like rosemary, thyme, and sage.
For a more adventurous flavor profile, consider using Cajun seasoning, Italian seasoning, or a blend of smoked paprika, chili powder, and cumin.
Rub the seasoning generously all over the turkey breast, including under the skin if possible. This ensures the flavor penetrates deep into the meat.
Cooking Your Turkey Breast in the Char-Broil Oilless Fryer
Now comes the exciting part – cooking your turkey breast to perfection in the Char-Broil Oilless Fryer. Following these steps will ensure a juicy, flavorful, and beautifully browned result.
Preheating and Preparing the Fryer
Preheat your Char-Broil Oilless Turkey Fryer according to the manufacturer’s instructions. Typically, this involves setting the temperature to medium-high heat (around 350°F or 175°C) and allowing it to preheat for about 10-15 minutes.
Ensure the fryer is placed on a level, non-flammable surface, away from any combustible materials. Never use the fryer indoors or in an enclosed space.
Some models have a wood chip box for smoking the turkey. If yours does, add wood chips of your choice to the box. Hickory, mesquite, and applewood are all excellent options.
Placing the Turkey Breast in the Fryer
Once the fryer is preheated, carefully place the turkey breast in the cooking basket. Ensure it is positioned breast-side up for even cooking.
If your turkey breast is large, you may need to truss it with kitchen twine to ensure it cooks evenly. This involves tying the legs together and tucking the wings under the body.
Cooking Time and Temperature
The cooking time will vary depending on the size and type of turkey breast, as well as the specific model of your Char-Broil Oilless Fryer.
A general guideline is to cook the turkey breast for approximately 13 minutes per pound. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Check the temperature periodically throughout the cooking process. Start checking around the halfway point and continue to check every 15-20 minutes until the turkey breast reaches the desired temperature.
Achieving Crispy Skin
To achieve that desirable crispy skin, increase the temperature of the fryer during the last 15-20 minutes of cooking. Raise the temperature to high heat (around 400°F or 200°C) and monitor the turkey breast closely to prevent burning.
You can also brush the turkey breast with melted butter or oil during the last 15 minutes of cooking to enhance browning and crispness.
Resting is Key
Once the turkey breast reaches an internal temperature of 165°F (74°C), remove it from the fryer and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes before carving.
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey breast.
Carving and Serving Your Turkey Breast
Proper carving is essential for presenting your beautifully cooked turkey breast in the best possible light. Follow these steps for easy and efficient carving.
Removing the Breast from the Bone (if bone-in)
If you cooked a bone-in turkey breast, start by removing the breast from the bone. Using a sharp carving knife, carefully slice along the breastbone, following the contours of the bone.
Once the breast is detached from the bone, carefully slice it into even slices, about ¼ inch thick.
Slicing a Boneless Turkey Breast
Slicing a boneless turkey breast is much simpler. Simply place the breast on a cutting board and slice it into even slices, about ¼ inch thick.
Serving Suggestions
Serve your sliced turkey breast immediately with your favorite sides, such as mashed potatoes, stuffing, gravy, cranberry sauce, and green bean casserole.
The juicy and flavorful turkey breast is also delicious in sandwiches, salads, and wraps.
Troubleshooting Common Issues
Even with careful preparation, you might encounter some common issues while cooking a turkey breast in your Char-Broil Oilless Fryer. Here’s how to troubleshoot them:
Turkey Breast is Not Cooking Evenly
If your turkey breast is cooking unevenly, it could be due to several factors. Make sure the fryer is preheated properly and that the turkey breast is positioned breast-side up. Ensure the turkey breast is not touching the sides of the fryer.
If the top is browning too quickly, you can loosely cover it with aluminum foil to prevent burning.
Turkey Breast is Dry
A dry turkey breast is a common concern. To prevent this, ensure you brine the turkey breast before cooking. Do not overcook the turkey breast. Check the internal temperature frequently and remove it from the fryer as soon as it reaches 165°F (74°C).
Resting the turkey breast for at least 15-20 minutes before carving is also crucial for retaining moisture.
Skin is Not Crispy
If the skin is not crispy enough, increase the temperature of the fryer during the last 15-20 minutes of cooking. Brush the turkey breast with melted butter or oil to enhance browning and crispness.
Make sure the turkey breast is completely dry before placing it in the fryer. Moisture prevents the skin from crisping up.
Wood Chips are Not Smoking
If your wood chips are not smoking, ensure they are properly moistened before adding them to the chip box. Soak them in water for about 30 minutes, then drain them thoroughly.
Make sure the chip box is positioned correctly and that the heat is sufficient to ignite the chips.
Safety Precautions
Using a Char-Broil Oilless Turkey Fryer is generally safer than traditional deep frying, but it’s still essential to follow safety precautions:
Always use the fryer outdoors on a level, non-flammable surface, away from combustible materials.
Never leave the fryer unattended while it is in use.
Keep children and pets away from the fryer.
Use oven mitts or heat-resistant gloves when handling hot surfaces.
Use a meat thermometer to ensure the turkey breast is cooked to a safe internal temperature of 165°F (74°C).
Allow the fryer to cool completely before cleaning.
Never use water to extinguish a grease fire.
Cleaning and Maintenance
Proper cleaning and maintenance will prolong the life of your Char-Broil Oilless Turkey Fryer. Here are some tips:
Allow the fryer to cool completely before cleaning.
Remove the cooking basket and drip tray and wash them with hot, soapy water.
Clean the interior of the fryer with a damp cloth.
Do not use abrasive cleaners or scouring pads, as they can damage the surface of the fryer.
Check the burner and gas connections regularly for any leaks or damage.
Store the fryer in a dry, protected location.
Cooking a turkey breast in your Char-Broil Oilless Turkey Fryer is a simple, safe, and delicious way to enjoy this holiday favorite year-round. By following these tips and techniques, you can achieve a juicy, flavorful, and perfectly cooked turkey breast every time. Enjoy!
What kind of turkey breast works best in an oilless fryer?
Boneless, skinless turkey breasts work exceptionally well in an oilless turkey fryer because they cook more evenly and quickly. A bone-in turkey breast can also be used, but you’ll need to adjust the cooking time accordingly, typically adding about 15-20 minutes per pound. Regardless of the type you choose, ensure the breast fits comfortably inside the fryer without touching the heating element or the sides.
Frozen turkey breasts must be completely thawed before cooking to ensure even cooking and food safety. The thawing process can take several days in the refrigerator, so plan ahead. Consider brining the turkey breast after thawing to enhance flavor and moisture retention, resulting in a juicier final product.
How do I season a turkey breast for oilless frying?
Dry rubs are an excellent option for seasoning a turkey breast intended for oilless frying. Combine your favorite herbs and spices, such as paprika, garlic powder, onion powder, salt, pepper, and herbs like rosemary or thyme. Generously apply the rub all over the turkey breast, ensuring it coats every surface.
For deeper flavor penetration, consider applying the dry rub several hours or even a day before cooking. You can also inject the turkey breast with a marinade or broth to add moisture and flavor from the inside out. Using a meat thermometer is essential to ensure the turkey reaches a safe internal temperature.
What temperature and time should I cook a turkey breast in an oilless fryer?
Typically, a turkey breast cooks best in an oilless fryer at around 350 degrees Fahrenheit. This temperature allows for even cooking without overly browning the skin or drying out the meat. The cooking time will vary depending on the size of the breast.
As a general guideline, plan for approximately 10-12 minutes per pound of turkey breast. Always use a meat thermometer to ensure the turkey reaches an internal temperature of 165 degrees Fahrenheit in the thickest part of the breast. Letting the turkey rest for 10-15 minutes after cooking is crucial for retaining moisture.
How do I prevent the turkey breast from drying out?
Brining the turkey breast before cooking is an effective method to prevent dryness. A brine is a saltwater solution that the turkey soaks in, allowing it to absorb moisture and flavor. This results in a more succulent final product.
Another technique is to periodically baste the turkey breast with melted butter or olive oil during the cooking process. This adds moisture and helps to keep the skin from drying out. Remember to use a meat thermometer to avoid overcooking, which is the primary cause of dryness.
Can I add wood chips to my oilless fryer for a smoky flavor?
Yes, you can absolutely add wood chips to many oilless turkey fryers to impart a smoky flavor to your turkey breast. Check your fryer’s manual for specific instructions on how and where to add wood chips. Typically, there’s a designated tray or box for them.
Pre-soaking the wood chips in water for about 30 minutes before adding them to the fryer can help them smolder and produce smoke for a longer period. Apple, hickory, or mesquite wood chips are popular choices for adding a delicious smoky flavor to turkey. Experiment with different types to find your favorite.
What do I do if the turkey breast is browning too quickly?
If the turkey breast starts to brown too quickly before reaching the desired internal temperature, there are a few solutions. One option is to reduce the temperature of the oilless fryer slightly, perhaps by 25 degrees Fahrenheit. This will slow down the browning process.
Another approach is to tent the turkey breast loosely with aluminum foil. This will shield the skin from direct heat, preventing it from burning while allowing the turkey to continue cooking evenly. Be sure to remove the foil during the last 15-20 minutes of cooking to allow the skin to crisp up.
How can I tell when the turkey breast is fully cooked?
The most reliable way to determine if a turkey breast is fully cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the breast, being careful not to touch any bones. The internal temperature should reach 165 degrees Fahrenheit.
Once the thermometer reads 165 degrees Fahrenheit, remove the turkey breast from the fryer and let it rest for 10-15 minutes before carving. During this resting period, the internal temperature will continue to rise slightly, and the juices will redistribute throughout the meat, resulting in a more tender and flavorful turkey breast.
Alden Pierce is a passionate home cook and the creator of Cooking Again. He loves sharing easy recipes, practical cooking tips, and honest kitchen gear reviews to help others enjoy cooking with confidence and creativity. When he’s not in the kitchen, Alden enjoys exploring new cuisines and finding inspiration in everyday meals.