Description
This Dry Brined-Fried Turkey without Oil recipe offers a flavorful, crispy, and juicy turkey without the use of deep frying oil. The turkey is first dry brined with kosher salt to enhance moisture and flavor, then seasoned with Cajun spices and cooked in an oil-less air fryer, producing a delicious, healthier alternative to traditional fried turkey.
Ingredients
Scale
Turkey and Brine
- 10 lbs whole turkey (Not kosher, not self-basting, no added salt)
- 2 Tbsp kosher salt (1 Tbsp per 4-5 lbs turkey)
Seasoning and Oil
- 2-3 Tbsp peanut oil (for brushing)
- 1 Tbsp Cajun or Creole seasoning (e.g. Zatarain’s Creole Seasoning)
Instructions
- Prepare the Turkey: Remove giblets, neck, plastic holders, and pop-up thermometers from inside the turkey cavity.
- Rinse and Dry: Rinse the turkey well and pat dry inside and out with paper towels.
- Apply Salt for Dry Brine: Sprinkle 1 teaspoon kosher salt inside the cavity and evenly distribute the remaining salt over the entire bird, including under the skin wherever possible.
- Refrigerate for Dry Brining: Place the turkey breast-side up on a wire rack in a rimmed baking sheet or roasting pan. Refrigerate uncovered for at least 24 hours, ideally 3 days. No rinsing or drying is needed before cooking.
- Brush Peanut Oil: Prior to cooking, brush 2-3 tablespoons of peanut oil evenly all over the turkey skin.
- Season Turkey: Sprinkle 1 tablespoon of Cajun or Creole seasoning evenly over the whole turkey.
- Place in Air Fryer: Put the turkey breast side up in the basket of an oil-less air fryer. No preheating is necessary.
- Cook the Turkey: Cook uncovered at recommended settings, approximately 9-10 minutes per pound. Use an instant-read thermometer to check doneness; the turkey is done at 160°F in the thickest part of the breast without touching bone.
- Brown Turkey: Cover with the wire mesh lid during the last 15 minutes of cooking to encourage browning of the skin.
- Rest and Carve: Remove the turkey from the fryer, loosely cover with foil, and let rest for at least 30 minutes. The internal temperature will rise to 165°F during resting. Then carve and serve.
Notes
- Do not use table salt for dry brining; use kosher salt.
- Dry brining enhances moisture and flavor without adding water.
- Use an instant-read thermometer to prevent overcooking as air fryers vary.
- Resting the turkey after cooking is important to redistribute juices.
- Removing plastic parts and giblets before cooking is essential for safety and texture.
- You can prepare the turkey up to 3 days ahead by dry brining and refrigerating uncovered for better flavor and crispy skin.
