To make a turkey in an infrared fryer, season a thawed turkey, place it in the fryer basket with the breasts facing upward, turn the fryer on to high heat and place the turkey in the fryer. Cook the turkey for 10 minutes per pound.
For best results, select a turkey that weighs 16 pounds or less. Season it minimally with salt and pepper, or maximize the flavor by rubbing the outside with a dry rub. For example, make a wet herb rub by combining 1/4 cup of olive oil with 1 tablespoon of Worcestershire sauce, 1 tablespoon of white wine, and 1 tablespoon of balsamic vinegar. Add 4 teaspoons of thyme, 4 teaspoons of rosemary, 4 teaspoons of minced garlic, 4 teaspoons of minced onion and 2 teaspoons of salt.
Although infrared fryers do not need oil to fry the turkey, adding a small amount of oil after cooking the turkey for approximately 30 minutes can help create a crispier skin. If the fryer comes with a mesh lid, add it to the top of the unit to radiate more heat downward, which helps crisp the exterior.
According to FoodSafety.gov, turkey should be cooked to an internal temperature of 165 degrees Fahrenheit. Some recipes may call for the bird to be cooked until it reaches 160 F, and then let it rest for 30 minutes. While the turkey rests outside of the fryer, the internal temperature continues to rise to 165 F.