How to Get Great Taste from a Turkey Cooker No Oil Required

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Let us get one thing out of the way. It is very easy to get excited about using a turkey cooker no oil required. Can you imagine frying a turkey with no oil? Usually, when people talk about frying, they are talking about dunking a piece of meat several inches beneath boiling oil. When you do this, you create a nice exterior texture which is very crunchy and you pair it with a succulent meaty interior. Provided that the meat is marinated properly, you are in for a tremendous explosion of both flavor and texture in your mouth. What is not to fall in love with?

This is the reason why a lot of people have gotten turned on to frying. Whatever it is that you are preparing, whether we are talking about tofu, chicken, pork, beef or even rabbit, when you dunk it in deep fat, out comes a nice, crunchy and chewy piece of heaven. The problem with deep fat frying should be obvious. It is a pretty big downside. You are using a lot of oil, and fat has been linked to increased rates of cardiovascular disease and other health issues.

This is why a turkey cooker with no oil required is such a big deal. A lot of people would love to get that fried texture and sealed-in flavor combination and not have to dunk meat under several inches of boiling fat. A turkey cooker enables you to do that. All it does is it move hot air throughout the meat. This hot air and radiated heat essentially melt the fat underneath the skin of your turkey.

Your turkey then cooks on two levels. First, it cooks on the outside. The heated air heats up the surface of the turkey skin which blisters it and releasing all sorts of fat. This fat then boils and heats up the rest of the skin and cooks it before dripping down. On the inside, the heat that makes it all the way through the skin subsequently radiates out from the center of the bird. If you are using a properly designed turkey cooker, you end up cooking your fowl from two different angles: from the outside in and from the inside out.

Given this amazing combination of a nice crunchy exterior that is quite crispy yet not quite dry and a succulent interior, you’d think that all your turkey problems are gone. Well, you can’t be faulted for thinking that but unfortunately, this is just the bare minimum. Seriously. All you have addressed are the traditional texture-based problems of turkey. Crispiness and succulence are pretty much all about texture. Sadly, texture is not taste. That’s a whole other ball of wax. While you have gone quite far, it is not far enough if you are serious about delivering a truly solid Thanksgiving bird to the table of your feast participants. You want them to talk about the turkey you are serving. You want them to think that your turkey is memorable. You want to hear the sweetest words to ever hit the ears of any Thanksgiving turkey host: this was the best turkey I have ever had for thanksgiving. Sadly, your Turkey cooker no oil setting is not enough. You have to do something more. You have to roll up your sleeves and get serious about taste.

Interestingly enough, when it comes to the taste of the bird you are preparing, you have to do pretty much everything before you put in the bird in the turbo roaster. If you were to worry about doing something about the bird’s taste after you take it out of the air fryer or best turkey oilless fryer review, you’re doing it wrong. Talk about too little too late.

How to Get Great Taste

Make no mistake about it. If you use a well-designed turkey cooker, you are almost guaranteed that your turkey will be thoroughly cooked. By completely cooked, I am not talking about dry and stringy inside while rubbery and nasty outside. No, I am talking about getting that nice combination of a crispy exterior and a juicy interior.

The problem is it might not still taste like much of anything because, after all, let us face it, turkey is known to be a bland-tasting meat. If you want to get a great taste, you have to spice things up. How do you do this? Well, you can rub down your bird with all sorts of spices, or you can also use garlic oil to coat your fowl. My favorite is to use simply liquid smoke in marinating the bird.

The great thing about liquid smoke is you get that nice smoky flavor without having to burn smoke chips actually in your cooker. Whatever the case may be, by simply being more proactive, you can take the taste of capabilities of your turkey cooker to a much higher level with no oil involved. How is that for amazing?

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