Vertical Roaster Air Fried Turkey
Serves 4-6 people
1 12-16 pound Turkey
1 cup of Creole Butter Marinade and Injector -Optional
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
¼ teaspoon cayenne pepper – Optional
Rinse turkey and pat dry with paper towels.
If you are going to use the Creole Butter Marinade, which I highly recommend, you should inject the turkey 12 hours out for best results. You can buy the marinade with its injectors in most grocery stores Amazon carries a variety of them. https://www.amazon.com/Tony-Chacheres-Butter-Injector-17oz/dp/B00G069GBC/ref=sr_1_9?keywords=creole+butter+and+injector&qid=1578751119&sr=8-9 For best results, follow the instructions on the jar as to how to inject, or there are tons of videos on YouTube.
When you are ready to roast, rub the turkey inside and out with oil then sprinkle with the salt and pepper and cayenne.
Place the drip pan into the roaster.
Spray the vertical roasting rack with nonstick spray then slide the turkey drumsticks down onto the roaster. Pin the wings back and slide the roaster down onto the drip pan.
Cover the roaster with the lid.
Make sure the center of heat is on then select high, set the timer for 5 minutes per pound so that a 12-pound turkey will be 1 hour, a 16-pound turkey will be 80 minutes.
When the cooking time is complete, let the turkey rest for 10 minutes.
Using the hook, remove the turkey from the roaster.
I like to carve from the vertical roaster by removing the legs first, then cutting off the wings. Last I run the knife against the breast bone to remove the breast filets.
|1 12-16 pound Turkey|
|1 cup of Creole Butter Marinade and Injector -Optional|
|1 teaspoon kosher salt|
|1 teaspoon fresh ground pepper|
|¼ teaspoon cayenne pepper – Optional|