How Does an Air Turkey Fryer Work?


If you buy the best oil less air turkey fryer, it’s very important to make sure that you know how it works because if you know how it works, then you would know how to prepare the turkey in such a way that maximizes its flavor.

A lot of people who are clueless regarding air turkey fryer operations think that, through some miraculous or magical process, they are going to get the exact same frying method as fried chicken. Well, nothing could be further from the truth.

When you fry chicken, you essentially start with a lot of boiling oil. You then dunk the pieces of the chicken inside the boiling oil. You wait for some time until the exterior is crispy enough. You then take out the chicken pieces. That’s how they get their nice crispy exterior and a juicy interior.

The problem is, you are, of course, dealing with fat. That fat has to go somewhere and, unfortunately, for the most part, it ends up in the interior lining of your arteries. Bad news.

So an air turkey fryer gives you that fried texture with none of the health risks. I know this sounds too good to be true, but it’s all true. Here’s how it works.

It’s All About Bouncing Hot Air

The first step to air turkey fryer operations is bouncing hot air. There is a heating element at the bottom of the typical air turkey fryer model. This element would then heat up the air to such a tremendous degree that heat starts bouncing off the walls of the heating chamber.

This is not some random heat distribution. The heating chamber has been designed to concentrate all the radiated heat into the center of the bird. This is why the air turkey fryer generally does a better job of cooking turkey compared to a conventional oven.

With a conventional oven, it’s anybody’s guess where the heat will go. It can be quite erratic and it can be quite uneven. The end result is all too predictable. You may be lucky enough to get a really nice and crispy exterior.

You can even carve into the flesh and out comes some nice, steaming, well-cooked slabs of turkey meat. However, when you carve down deep enough, you hit a red spot. This is always the danger with baking turkey with a conventional oven.

The air turkey fryer concentrates the heat core in the middle of the turkey so the turkey is essentially hit with three sources of heat. First, the heat bounces off the walls of the air fryer so that the skin is heated up. Once this happens, the fat layer underneath the skin starts to melt. This generates its own heat. That’s the second source of heat.

The good thing about this second source of heat is that it seals in the flavor and juice and succulent texture of the internal meat. Now, it’s really important to note that the internal meat is not just locked in. It’s also cooked.

This is really important because the typical oven-baked turkey has some uncooked parts. You can get a thoroughly cooked turkey from the best greaseless turkey fryer or air turkey fryer without having to worry about meat being all stringy, dry and bland.

The typical turkey sandwich that you can get from a corner grocery store or a supermarket is often dry because it’s been prepared in an oven. If you use an air turkey fryer, you get an internal heat source that thoroughly cooks the meat. This is the third heat source.

As a result, you get a nice crispy exterior, a juicy interior, and you wouldn’t have to worry about finding red spots, or even worse, blood in your turkey. How awesome is that? That’s how an air turkey fryer is able to deliver perfectly textured turkeys almost all the time.

Texture perfection versus taste perfection

Now for the not so great news. As mentioned above, air fryers can deliver solid texture. No doubt about that. The problem is: taste is not texture. While texture goes a long way in helping you enjoy the overall taste profile of an item you’re chewing, you still have to make sure you eat something tasty. Taste is an issue in of itself. Don’t just assume that since you’re preparing your bird in an air fryer, quality taste is a foregone conclusion. That’s too big of an assumption to casually make. Instead, you need to make sure your turkey has the right taste profile by rubbing it down with herbs and spices or maintaining it or even smoking it using wood chips. You need to be proactive when it comes to taste.

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