Air Fried Turkey in Char Broil

Ingredients

• 1 whole turkey (12–14 lbs recommended, up to 16 lbs)
• 1 cuphot water
• 1/4 cupkosher salt
• 2 tablespoonsmaple syrup
• 1 1/2 teaspoonsliquid smoke
• 1 tablespoonpaprika
• 1 tablespoonchili powder
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 1 teaspoondried thyme
• to tastefreshly ground black pepper
• as neededcooking oil (for brushing skin and oiling basket)

Directions

1. 1

   Make the injection marinade: whisk together 1 cup hot water, 1/4 cup kosher salt, and 2 tablespoons maple syrup until the salt dissolves. Stir in 1 1/2 teaspoons liquid smoke.

2. 2

   Inject the turkey under the skin (not through it) in multiple spots — breast, thighs, and drumsticks — using a meat injector. Avoid puncturing the skin so the marinade stays in the meat.

3. 3

   Place the injected turkey breast side up in a large pot or on a rack. Refrigerate uncovered for at least 2 hours, or up to 24 hours, to allow the skin to dry and the marinade to settle into the meat.

4. 4

   When ready to cook, remove the turkey from the refrigerator and pat it dry thoroughly, inside and outside.

5. 5

   Brush the turkey skin all over with a small amount of cooking oil.

6. 6

   Mix together the dry rub: 1 tablespoon paprika, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, and freshly ground black pepper. Season the turkey all over with the rub (go easy on salt if the rub contains any, as the injection already contains salt). Avoid rubs with high sugar content, as sugar can cause the skin to burn.

7. 7

   Oil the wire basket of the Char-Broil Big Easy Oil-Less Turkey Fryer by rubbing a paper towel soaked in cooking oil over the basket wires to prevent sticking.

8. 8

   Tuck in the wing tips and drumsticks snugly, then place the turkey breast-side up into the basket.

9. 9

   Connect the fryer to a propane tank (ensure at least a half-full large tank). Preheat the Char-Broil Big Easy for about 1 minute until it is lit and hot.

10. 10

    Lower the turkey in the basket into the fryer. Cook at approximately 9–10 minutes per pound (add about 1 extra minute per pound in cold or windy weather). For a 14-pound turkey, estimate about 140 minutes total cooking time.

11. 11

    During the last 15 minutes of cooking, place the mesh lid on the fryer to reflect heat back and help further brown and crisp the skin.

12. 12

    Begin checking the internal temperature with an instant-read thermometer at around the estimated time. Pull the turkey when the deepest part of the breast registers 150°F–155°F; the turkey will continue to cook while resting.

13. 13

    Carefully remove the basket from the fryer and bring the turkey inside on a large cutting board. Allow the turkey to rest for at least 20 minutes before removing from the basket and carving. The turkey should release easily from the oiled basket.