Let’s get one thing out of the way, cooking turkey with an oven is a thankless affair. Seriously. You’re damned if you do, damned if you don’t. Regardless of how great of a job you think you did, there’s always seems to be room for improvement. In many cases, too much room. Regardless of your turkey cooking mastery skill level, this has probably happened to you. You might be thinking that it may have happened to you one too many times.
Why is baking a great turkey so difficult?
If you’ve ever tried your hand at preparing the Thanksgiving turkey, you know that it’s a thankless task. On the one end, you would have relatives telling you that the skin is rubbery and it’s clammy and it’s kind of disgusting. Of course, you have to agree with them because there’s nothing more disgusting than a rubbery exterior skin of a turkey or a chicken. You probably had this happen to you when you’ve eaten at a substandard restaurant.
On the other end are relatives and family members who make a big deal of the fact that when they cut into the turkey, deep inside the turkey are raw parts. Where do you go? How do you deal with this situation? You’re kind of burned on both ends.
Well, thankfully the answer is simpler than you think. It’s actually quite basic. The solution is to get a turkey airfryer. Unlike an oven, a turkey airfryer uses supercharged heat along with a heating coil to cook the turkey both from within and from outside. This produces the holy grail effect of great poultry.
If you’ve ever eaten great tasting fried chicken, you like the chicken precisely because of its crispy exterior and its juicy and succulent interior. That is the holy grail of any kind of poultry. You want the best of both worlds and, thankfully, the turkey airfryer brings to the table precisely this amazing combination.
It’s able to do this because the heating element pumps a lot of heat where it needs to go. Not only is there a lot of ambient heat, there is also a lot of heat inside the core of the turkey. This two pronged heating process cooks the turkey on two different levels.
On the exterior, the skin of the turkey starts to melt. This happens because the turkey’s skin actually has several layers of fat. As heat is applied on that fat, it begins to melt and this grease aids in the cooking process. It actually increases the texture quality of the turkey. Instead of drying out the turkey, the grease ensures that the outside is crispy while the inside remains juicy and succulent.
The internal cooking process, on the other hand, locates the heat within the turkey and this is great news. Again, if you’ve ever tried your hand at cooking turkey, you know full well that there are certain parts of the turkey that the heat of your oven simply can’t reach.
Well, if you picked the right size or right weight turkey, all those problems simply evaporate. They really do. Why? The turkey airfryer gets that heated and charged air where it needs to go. It goes straight to the center of the turkey, and this cooks the turkey from within.
You don’t have to worry about cutting deep into the turkey only to see blood or cutting deep to see uncooked flesh. Those days are over with the turkey airfryer. You get a “butterball” type of turkey where it’s nice and crunchy on the outside and soft, juicy and succulent on the inside. What’s not to love?
Now, with that said, you have to understand that to get that kind of turkey, it’s not just a simple matter of buying the best oil less turkey fryer. You also have to set it right. A little bit of time spent reading the instruction manuals and making sure that the machine is configured properly can go a long way in ensuring that your turkey airfryer will deliver the kind of food that you expect.
Also, make sure that your expectations are realistic. There is no such thing as a turkey instant fryer. You may have a 10 pound turkey and it’s really completely unrealistic to expect a machine to fry that turkey in 30minutes flat. That’s simply not going to happen. While a turkey airfryer can speed up the cooking process, you also need to be realistic. You are dealing with a very heavy and compact piece of meat.
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