We both love a good deep-fried turkey, but dealing with the huge amounts of oil is never fun. It was okay when we were doing a turkey once every other month or so (or once a month at times) back in Jacksonville, but nowadays…it was just too much. So Tom got a Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. We had to do a test run before we hosted Thanksgiving, so the first one came out delicious…but the skin was NOT what I wanted at all (it was slightly crispy but very anemic looking). So we tried again, this time rubbing it with oil. And we got a much better result…
Proof I attacked the skin before dinner!
And then the prep to make stock for the gravy since I won’t have much drippings! (You actually get viable drippings from this fryer, but it was much easier to make the stock ahead of time.)
