Oil-Less vs Oil Turkey Fryer: Which Should You Buy? (November 2026)

On this page (10 sections)

1. Oil-less turkey fryer vs oil: which fits your cooking style?
2. How do taste and texture compare?
3. Which turkey fryer should you buy?
4. How do you choose the right turkey size?
5. Where can you set up each type?
6. What preparation prevents common cooking mistakes?
7. Which fryer makes cleanup easier?
8. What should you plan for beyond the cooker?
9. Make the oil-less turkey fryer vs oil decision by your next meal
10. Sources

Choose an oil-less turkey fryer for large cuts without immersion frying, or an oil fryer for traditional deep-fried turkey and other fried foods. The oil less turkey fryer vs oil decision comes down to the food you want, your cooking space and the cleanup you'll accept.

The Char-Broil Big Easy cooks with propane and infrared heat, while the GasOne uses a propane burner beneath a cooking pot. The Masterbuilt offers a third route: electric cooking that still uses oil when frying.

Start with your normal menu, then check bird size and setup. A cooker that fits Thanksgiving dinner but has nowhere safe to operate is the wrong purchase.

Oil-less turkey fryer vs oil: which fits your cooking style?

Pick oil-less for turkey and other large cuts; pick oil for immersion-fried food. Fuel and cooking method are separate choices, so an electric turkey fryer is not automatically oil-less.

The Big Easy heats food without submerging it in oil. Think of it as a dedicated outdoor cooker for whole birds and large cuts, rather than a replacement for every job a deep fryer can do.

A traditional fryer surrounds food with hot oil. That makes it the better match when your menu includes the familiar fried finish on turkey or battered foods cooked according to a suitable recipe.

A pot-and-burner setup also offers boiling uses. That matters if seafood gatherings are a regular event rather than a distant possibility.

For more detail on the cooking method, read how an oil-less turkey fryer works. Our overview of deep fryers and turkey fryers helps if you're also deciding between a whole-bird cooker and a fryer for smaller meals.

How do taste and texture compare?

Traditional frying is the closer match for classic deep-fried turkey; oil-less cooking produces its own browned finish. Choose the result you want instead of treating the two methods as interchangeable.

Hot oil transfers heat across the submerged food's surface. An infrared cooker uses a different heat source, so skin, seasoning and surface moisture behave differently.

Both approaches need a thawed bird and careful temperature checks. Neither method rescues an oversized turkey, poor preparation or cooking by the clock alone.

If your favorite part is the fried skin, choose an oil fryer. If you mainly want a browned turkey while keeping the oven free, oil-less cooking deserves a closer look.

Wet batter is another dividing line. Choose equipment and a recipe meant for immersion frying when you want a set fried coating; don't assume batter will behave the same way in an oil-less basket.

Avoid buying on speed promises alone. Bird size, starting temperature, weather and the cooking method all affect timing, so leave room in the meal schedule for temperature checks and resting.

Which turkey fryer should you buy?

Choose the Big Easy to avoid a pot of oil, the GasOne for outdoor frying and boils, or the Masterbuilt for electric cooking. Each solves a different setup problem.

Oil-less vs oil turkey fryers for large-cut meals

The Big Easy suits households that cook whole birds, roasts and pork shoulder but don't want to manage frying oil. Beyond its turkey capacity above, it accommodates an 8 lb roast or a 6 lb pork shoulder.

Its front-access grease tray gives drippings a collection point. You'll still clean grease and cooked-on residue, but you skip the separate job of handling a stockpot of used oil.

Choose it if holiday turkey and weekend meat dishes are the main goal. Skip it if battered fish, fries or seafood boils are the reason you're buying a cooker.

It also requires an outdoor propane location. Removing the oil doesn't turn it into an indoor appliance or remove the need to watch it while cooking.

GasOne for outdoor frying and seafood boils

The GasOne suits a cook who wants a pot-and-burner setup for more than a yearly turkey. Its perforated basket supports lifting and draining food during suitable frying or boiling tasks.

The set includes a thermometer, turkey holder, marinade injector, regulator and hose assembly. Those accessories help build the setup, though you must still confirm the instructions, food fit and safe fill before cooking.

Choose it for backyard meals where traditional frying and seafood boils both earn space in the schedule. Skip it if you have no suitable outdoor area or don't want to cool, store and eventually discard frying oil.

Don't read the pot's quart size as a turkey weight limit. A bird must fit with room for displacement and without exceeding the manufacturer's permitted fill.

Masterbuilt for electric frying, boiling and steaming

The Masterbuilt suits a household that prefers an electric appliance and will use its boiling or steaming modes between fried meals. It can accommodate a turkey up to 20 lb, subject to proper fit and fill.

It measures 16.5 in deep, 18.4 in wide and 14.8 in high. Allow additional working room for the lid, basket, food lifting and the clearances in its manual.

Its 1650 watt requirement makes electrical planning part of the purchase. The magnetic breakaway cord is a safety feature, but you still need to keep the cord out of walkways and use the required outlet arrangement.

Choose it when the approved location and electrical supply fit your home. Skip it if your goal is oil-free frying or your available counter cannot support a safe lifting and draining area.

How do you choose the right turkey size?

Use the cooker's food limit and physical fit, not pot volume alone. A bird's shape and the space it displaces matter alongside its weight.

Buy the turkey after choosing the cooker, rather than trying to force a holiday bird into equipment that cannot hold it. Allow room for the basket or holder and the clearances required during cooking.

For immersion frying, follow the manual's method for checking displacement before heating oil. If that involves water, complete the check while everything is cold and dry the pot and bird thoroughly afterward.

Never fill a pot to its total capacity and then add the turkey. The bird raises the liquid level, and excess oil can spill over toward the burner.

If the turkey won't fit safely, use a smaller bird or another cooking method. Our guide to how much oil a turkey fryer needs explains why the correct fill depends on more than the pot's size.

Where can you set up each type?

Propane cookers need an open outdoor location; electric cookers need a location their manufacturer permits. Choose the space before you choose the appliance.

For propane, use a stable, level, noncombustible surface with the required distance from buildings and other objects. A garage, enclosed porch or improvised covered corner is not a substitute for an approved outdoor setup.

Think through the route between the kitchen and cooker. You need room to carry the prepared bird, lower it without rushing and transfer the cooked food to a suitable tray.

Keep children, pets and guests outside the work area. Place tools and heat-resistant gloves where you can reach them without stepping over a hose or leaning across the cooker.

With an electric model, check outlet requirements and cord placement before cooking day. Don't improvise an extension-cord arrangement or assume a crowded counter becomes suitable because the appliance fits on it.

Read whether a turkey fryer can be used indoors when location is the main constraint. Use the turkey fryer safety checklist to plan your outdoor work area.

What preparation prevents common cooking mistakes?

Thaw fully, dry the bird and plan temperature checks before starting. Oil-less cooking removes immersion oil, but it doesn't remove poultry preparation or safe food handling.

Prepare the bird before heating the cooker

Remove packaging and anything inside the cavity, then follow the appliance's instructions for positioning and securing the turkey. Don't assume an oven bag, stuffing or accessory belongs in a fryer.

For oil frying, ice and excess water can cause violent bubbling and splashing. Pay attention to the cavity as well as the skin, and never lower a frozen or partly frozen turkey into hot oil.

Use seasoning suited to the method. Thick coatings, loose ingredients and sugary mixtures can behave differently under intense heat, so follow a recipe written for the kind of cooker you're using.

Measure doneness instead of guessing

A browned outside does not prove the turkey is ready. Use a food thermometer to confirm 165°F in the breast and the innermost thigh and wing, avoiding bone.

An oil thermometer and a meat thermometer serve different jobs. Monitoring the cooking liquid doesn't tell you the temperature inside the bird.

Follow the manual for preheating, lowering food and managing the burner. Keep an oil fryer attended, and never move it while the oil is hot.

Plan the lift and serving area

Have the correct lifting tool, gloves and a stable landing tray ready before the bird is done. A heavy turkey becomes harder to handle when you're improvising where to set it.

Let food drain as the instructions direct and keep the lifting path clear. Don't carry a dripping bird through a group of guests or balance it over an unstable surface.

Which fryer makes cleanup easier?

Oil-less cooking requires less liquid handling; oil frying adds cooling, filtering and storage decisions. Choose based on the full cleanup routine, including what happens after dinner.

The Big Easy's grease collection still needs attention. Let the cooker cool, remove residue as directed and clean the basket and grease-contact areas before putting it away.

With the GasOne, the stockpot holds the used frying oil. Leave it undisturbed in a protected area until it has cooled enough for safe handling, following the appliance instructions.

The Masterbuilt has a drain valve and dishwasher-safe components. Drain cooled liquid into a suitable container, and clean only the parts approved for dishwasher use rather than immersing the electrical appliance.

If you plan to reuse oil, filtering removes food debris but doesn't make worn-out oil fresh. Follow oil storage guidance, and discard oil that has developed an unpleasant smell or other signs of deterioration.

Our guide to filtering and reusing deep fryer oil explains the extra equipment and routine. Never pour cooking oil into a sink or household drain.

After washing, dry parts fully before reassembly or storage. This is especially useful for a cooker that sits unused between holidays, since leftover moisture and grease create extra work next time.

What should you plan for beyond the cooker?

Plan for fuel or electricity, safe food handling and storage space. The appliance is only one part of the setup.

A propane cooker needs a suitable fuel supply and hose placement. An electric appliance needs an appropriate outlet and a work area that can remain clear throughout cooking.

An oil fryer also needs enough suitable frying oil, a container for cooled used oil and a disposal plan. Those recurring tasks matter more if you only expect to fry once a year.

Check where the cooker will live between meals. A pot, basket, burner or large electric unit takes storage room even when the holiday table has been cleared.

For a broader check of capacity, fuel and accessories, use our guide to choosing a turkey fryer. Review the turkey fryer safety checklist before the first cooking day.

Make the oil-less turkey fryer vs oil decision by your next meal

Choose the Big Easy when large-cut cooking matters and oil handling is the chore you want to remove. It fits a turkey-centered menu with a suitable outdoor propane space.

Choose the GasOne when traditional fried food and seafood boils will keep a pot-and-burner set busy. Choose the Masterbuilt when an approved electric setup and regular frying, steaming or boiling fit your household.

If none fits your space, change the cooking plan before buying. In the oil-less turkey fryer vs oil decision, safe placement and a manageable routine should settle any close call.

Once you've chosen the cooking method, compare electric vs propane turkey fryers to settle the fuel choice.

Sources

Use the appliance manual for model-specific setup and USDA guidance for poultry preparation. These references cover the Big Easy's design and safe turkey thawing and cooking.

• Char-Broil The Big Easy
• USDA: Turkey Basics: Safe Thawing and Cooking

Frequently asked questions

Does an oil-less turkey fryer taste like a deep-fried turkey?

Expect a different result because an oil-less cooker heats the bird without immersing it in oil; both methods can brown the skin, but they do not create identical texture or flavor. Choose traditional frying if that specific fried finish matters more than avoiding oil handling.

Is an oil-less turkey fryer safer?

An oil-less fryer removes the large pot of hot oil and its overflow risk, but it still has hot surfaces, grease and a propane flame. Keep propane cookers outdoors with the required clearances; you still need a stable cooking area, close supervision and a safe way to lift the food.

Can you use an oil turkey fryer indoors?

Use an oil fryer indoors only when the manufacturer permits that location and you can meet its setup requirements. Propane turkey fryers belong outdoors, never in a garage or enclosed area; an electric model also needs an approved location, suitable electrical supply and enough room to lift food safely.

Which turkey fryer is easier to clean?

An oil-less cooker usually involves less liquid handling because there is no batch of frying oil to cool, filter or discard; you still need to remove grease and food residue. A drain valve can help empty an oil fryer, but it does not replace cleaning the cooking pot and basket.

Can an oil-less fryer cook more than turkey?

Yes, the Big Easy accommodates chicken and other large cuts, including roasts and pork shoulder within its size limits; it suits meals built around meat cooked without immersion in oil. Choose a pot fryer instead if your main plans include battered fish, other deep-fried foods or seafood boils.