If you are using an airfryer, I have to congratulate you. Really, I do. You have done a great thing because, as you know, when you dump a piece of meat in a tub of fat or oil, you put your health at risk. It is only a matter of time until all that cholesterol and saturated fat get to you. It is really scary seeing the effect of a high-fat diet on the inside lining of human blood vessels. It is indeed terrifying considering that if any of the plaque gets knocked loose, you have yourself a heart attack or stroke. Bad news.
Not surprisingly, a lot of people are looking for healthier ways to cook meat. The problem is very few, almost none of the other cooking methods out there come close to the amazing blend of texture and taste deep fat frying brings to the table. You know exactly what I am talking about. When you fry chicken, you get that nice, crispy exterior and that juicy, succulent, locked-in tenderness in the interior of the meat.
Nothing comes close to deep fat frying until the rise of the turkey air fryer. Using hot air and a heating coil, a turkey airfryer can make your turkey nice, crispy and crunchy on the outside and tender, juicy and succulent in the inside. To top it all off, you can say goodbye to the most common problem turkey cooks have faced since time immemorial.
I am, of course, talking about the fact that since turkeys tend to be so big, when you carve through the bird, there will be parts that are red or even bloody. Talk about nasty. To make matters worse, if you try to stuff your bird back in the oven, out comes a rubbery and dry and almost chalky and stringy meat. Bad news. Well, the turkey airfryer has done away with all these problems. However, it also brings its own set of problems.
The Problem of Conventional Taste
Make no mistake about it. Your turkey, when cooked properly, is going to taste like a piece of heaven. Seriously. I mean, who can argue with a nice, crunchy exterior texture paired with sealed-in juicy tenderness inside your turkey? The problem is one of repetition. Sure, you are excited the first time you are able to achieve the Holy Grail of turkey baking but, after a while, it gets old. I mean how many turkey sandwiches can you eat? How many turkey salads can you suffer through?
The good news is you can spice up your bird’s taste using the best oil less turkey airfryer by simply adding sauce to the turkey after you carve it up. I am not talking about cranberry sauce. I am not talking about the typical Thanksgiving turkey spread that you are used to. Let us go international here.
Use Mole Sauce for a Little Mexican Exotic Flavor
If you really want to spice up your bird’s taste, you only need to head south to the border. That is right; I am talking about Mexican cuisine. Mexican cuisine is famous for their mole sauces. These are chili-infused sauces that can really cause the hair on your chest to stand up because they bring a lot of heat, but they also bring a lot of flavor. You could dial down the heat quite a bit by cutting out some of the chili content, but believe me; a bit of mole can go a long way in transforming what would otherwise be a well-cooked yet predictably flavored turkey dinner into something completely different. You are going to take a nice trip to the south of the border by simply adding mole.
If you want to take things up a notch or two, add chocolate to your mole. Mole was originally formulated with chocolate in it. Mexico, after all, is the home of chocolate. That is where all chocolate originally came from. So, do yourself a big favor and play around with a bit of mole because when turkey meat, as awesome as it is, gets spiced up with mole, it would really knock your socks off. Your dinner guests would love you for it.
You can also try experimenting with dips. You would be surprised at just how versatile and nimble the taste of Sriracha hot sauce can be. It is sweet enough to add body to the flavor of your turkey. Keep experimenting and truly make your turkey’s taste come to life. A little bit of experimentation can go a long way.