If you grew up in a Filipino household, chances are you’ve seen the turbo broiler—the bulky glass spaceship that your mom swore by for her Christmas chicken.
This retro relic may have been overshadowed by today’s shiny air fryers and sleek convection ovens, but don’t let its age fool you! The turbo broiler still knows how to do one thing very well: turbo roast chicken.
What is a turbo broiler?
The turbo broiler, or “turbo” for short, was the kitchen superhero of the 1980s. It’s a portable convection oven in the form of a wide glass bowl, with a heating element and a fan located on its lid. The heating element generates high temperatures, while the fan circulates hot air around the food, getting it crispy on the outside and tender on the inside.
Sounds familiar? The turbo broiler is the air fryer’s cool aunt.
The difference between a turbo broiler and an air fryer
Both appliances use hot air circulation to cook food. But they have some key differences:
The turbo broiler is bigger. Its large glass bowl can handle larger portions, fitting a whole chicken or a slab of pork belly with ease. Air fryers are more compact, making them great for individual meals or small portions, but it struggles with anything larger.
The turbo broiler cooks slower. More space means more hot air to go around. The turbo broiler cooks a bit slower than an air fryer, but delivers consistent, even results.
The turbo broiler is straightforward to use. None of the air fryer’s multiple buttons or preset programming here. You just plug the turbo broiler in, set the time and temperature, and walk away.
The turbo broiler lets you see your food. Arguably its best feature. The turbo’s glass bowl lets you see your food as it cooks—no need to open for a check-in.
The turbo broiler can do (and feed) more. Crispy pata. Lechon kawali. Cakes and bread! The turbo broiler shines in large roasts, bakes, and grills that can feed a crowd.
Why the turbo broiler makes great roast chicken
It’s all about airflow and heat. The turbo’s fan circulates heat evenly, allowing your chicken’s skin to get that crispy, golden brown glow while keeping its insides tender and moist. Unlike a standard oven, there’s no risk of hot spots or uneven cooking. And thanks to the glass bowl, you can monitor your chicken as it roasts uninterrupted.
Ingredients
Ingredients
- 1 cup toyo or soy sauce
- 3 tbsp oyster sauce
- 2 tbsp patis or fish sauce
- 2 tbsp calamansi juice
- 1 (about 1.2kg) whole chicken
- 4 stalks lemongrass, pounded
- 1 bulb garlic
- 1 medium onion
Make marinade: Combine toyo, oyster sauce, patis, and calamansi juice in a medium bowl. Whisk together until well combined. Set aside.
Prepare lemongrass: Cut lemongrass lengthwise. Pound stalks to get most of the flavor out, and until soft enough to tie into a knot. Insert knotted lemongrass into the chicken cavity.
Prepare aromatics: Slice whole bulb of garlic horizontally into two halves. Peel and slice onion into quarters. Stuff garlic and onion pieces into the chicken cavity.
Marinate chicken: Place stuffed chicken in a large bowl. Pour marinade mixture over the chicken. Use clean hands to massage the marinade into the meat.
Cover chicken and marinade with a large piece of paper towel. Let it soak the marinade to keep it in contact with the chicken. Cover bowl with cling wrap and store in the fridge to marinate overnight or up to 24 hours.
Roast chicken: Remove cling wrap and paper towel. Transfer marinated chicken into the turbo broiler. Roast chicken at 180C for 40 minutes.
To check for doneness, use a paring knife to make a small cut in the thickest part of the chicken thigh. If the juices run clear, the chicken is cooked. If not, add to the cooking time until chicken is cooked through and skin has bronzed to your desired color. Transfer chicken to a cutting board and let rest before slicing, at least 15 minutes.
Serve chicken: Serve chicken, either whole or carved, in a large serving platter while warm.
