Frying High With Infrared
What’s better than an oven-roasted turkey with gravy on Thanksgiving Day? Cooking it in half the time, for starters. Char-Broil’s Big Easy Oil-less Turkey Fryer gets a 14-pound bird ready to eat in about 2 hours (8–10 minutes per pound) using infrared rays. A propane burner heats a stainless steel chamber, which radiates the thermal energy at infrared wavelengths, shooting the interior temperature as high as 500 degrees Fahrenheit to heat the bird evenly. The result is a crisp, brown skin that seals in juices and flavor. Stuffing is not recommended, but you can inject marinades and slather on the rubs, and a removable tray captures all the drippings. Although not quite as fast as deep-frying, it’s less dangerous and a whole lot less messy. $160.