Make sure your turkey is fully thawed on the inside. If not, it won’t cook properly. Cooking times will vary depending on size of turkey. Whole, thawed turkey usually cooks at a rate of 10 min./lb in the Char-Broil Oil Less Deep Fryer.
Remove and giblets and neck bones from the turkey cavity (many times the giblet pack will be tucked under the skin by the neck). Pat the turkey dry.
Tuck the butter slices and garlic in-between the skin and the turkey breasts. Season the turkey with salt and pepper.
Oil the basket to help prevent any sticking. Place the turkey legs down in the basket. Insert the meat thermometer into the breast so that the tip doesn't touch bone and the dial is easily read when the basket is in the cooker. Place the basket in the Oil-Less Deep Fryer.
Turn on the cooker to medium high cooking and cook for about 10 minutes per pound (14lbs.= approx. 140 minutes or 2 hrs 20 minutes).
For the final 20 minutes start checking the turkey and keep an eye on the temperature to determine when the turkey is done. Our recommeneded internal temperature is 170°F.
Remove the basket from the cooker and let rest for about 15-20 minutes. Remove the turkey from the basket, carve and serve.