Whole dry-brined turkey in an oil-less infrared fryer

Mix a dry rub of thyme, rosemary, chipotle chili powder, black pepper, garlic powder, onion powder and smoked paprika.

Dry the whole brined turkey well, coat lightly with oil and season generously on both sides.

Tie string around the wing tips and bring them together with a knot, then tie the legs, so it cooks evenly.

For an oil fryer, measure displacement first: put the turkey in the empty fryer, cover with water to the right level, remove the turkey and mark the line; fill the oil only to that mark.

Spray the basket with non-stick spray, put the turkey in feet first and lower it into the oil-less fryer.

Cook maybe an hour and a half, adding the hat for about the last 15 minutes.

Cut the string and rest a little before carving.