In today’s recipe we’re making a Apple-Cider Brined Turkey Breast in the Big Easy Oil-Less Fryer.
We will start by brining the turkey for moisture and flavor. The next day we’ll inject the turkey breast with Creole Butter. Then, cook the turkey in the Big Easy Oil-Less Fryer. Now, lets get started.
Choosing the perfect turkey for deep frying without oil
We don’t skimp on our turkeys. For a family-feast that only comes once a year, we like to get the best-tasting turkey that we can. Another important consideration is humanely raised turkeys. Our favorite brand is Diestel, a family-run, sustainable ranch in California.
Their sustainable practices have earned the company a 5+ welfare rating, the highest possible rating from the nonprofit Global Animal Partnership. You can find their turkeys at Whole Foods or on their website. The bird we used in the photos for deep frying turkey without oil is from Diestel – last year, they sent over a Pasture-Raised turkey and a fully cooked turkey for us to try. Since then, we’ve purchased a Diestel turkey from Whole Foods and plan on another one this Thanksgiving.
Also, if you’re not into cooking a whole turkey, they do sell already cooked whole turkey, that you can just warm up in the oven and serve.
In today’s recipe we’re making a Apple-Cider Brined Turkey Breast in the Big Easy Oil-Less Fryer.
We will start by brining the turkey for moisture and flavor. The next day we’ll inject the turkey breast with Creole Butter. Then, cook the turkey in the Big Easy Oil-Less Fryer. Now, lets get started.
A better way to ensure juicy turkey without brining
If you are making deep fried turkey without oil, a better way to create the most juicy and tender meat (and at same time, crispy skin), is to inject the turkey with the brine/marinade solution. Injecting deep into the meat of the turkey keeps the water AWAY from the skin.
We make a solution of water, salt, maple syrup, and just a splash of liquid smoke.
Whisk together until the salt dissolves:
1 cup hot water 1/4 cup kosher salt 2 tablespoons maple syrup 1 1/2 teaspoons liquid smoke
Then add in 1/2 cup of ice to cool the mixture down (and make it safe to inject into the turkey)
Liquid smoke is a natural seasoning that makes your food taste like it’s been smoked. Woods, such as hickory or mesquite, are burned. Smoke is collected, condensed, and cooled. Water is added and the liquid smoke is bottled.
Some brands add flavoring and artificial colors, so try to stay away from those. My favorite brand is Wrights Liquid Smoke. There are only 2 ingredients: water and hickory smoke concentrate.
I love this stuff, but only in very small amounts. If you think, “ewww…fake smoke?” Well, it’s made from real smoke, and chances are, if you enjoy bacon, smoked gouda cheese, beef jerky, smoked sausages….you’ve probably had liquid smoke.
Liquid smoke, just a tiny amount, gives the turkey the faintest hint of smokey flavor. This is definitely one of those ingredients that a little goes a long ways.
There’s a right way and wrong way to inject a turkey. Do not just go injection happy like a mad scientist and puncture the turkey all over the place! Do not puncture the turkey skin. Going through the skin will just cause the marinade to leak out onto the skin, which is what you want to avoid.
Instead, go under the skin, and inject the turkey.
Just find spots where you can inject without going through the skin.
After injecting, place the turkey, breast side up, in a large pot. It’s nice and plump, like turkey botox.
Refrigerate 2 hours (up to 24 hours) without covering. If you must cover, just use a sheet of tin foil and tent. This allows the skin to stay dry, which results in crispy skin.
FAQ
How long does it take to cook a turkey breast in a Big Easy?
How do you cook a boneless turkey breast in the Big Easy?
How do you cook a turkey in a Big Easy cooker?
How long does it take to cook a 14 lb turkey in a oilless fryer?
