Burgers

DIRECTIONS

Cajun spices are the favorite flavors for fried turkey - and in the traditional "hot oil" frying these can only be injected or applied after the turkey is cooked.  With this method in The Big Easy, you can apply a cajun spice rub on the outside of your turkey, as well as stuff it with aromatic spices and inject it with marinade - for the complete "Louisianna Style" experience.

Preparation
Remove the giblets, neck, etc.
Remove any plastic or metal ties used to hold legs or cavity in place.
Brine overnight if desired
Remove from brine about 1 hour prior to cooking, rinse and pat dry with paper towels
Apply dry rub between skin and meat if desired, rub on the outside will flavor the skin and not the meat.
NOTE: At this time, you may also inject the turkey with the marinade.
Lightly spray or brush peanut oil on outside of turkey
Place turkey, legs down in the cooking basket.
NOTE: to help prevent sticking, oil the wire in the cooking basket before placing turkey in it.
Insert meat thermometer in the breast so that the tip does not touch bone and the dial is easily read when the basket is in the cooker

Method
Light the burner according to instructions in manual - no pre-heating required
Plan to cook the turkey for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned" 20 minutes begin.
When the thermometer registers about 5 degrees below the target temperature of 165F degrees - turn off the cooker and remove the cooking basket with the turkey in it. Place the basket in a shallow jelly roll pan and rest for about 15 minutes while the turkey continues to cook from internal heat.
Remove the turkey from the cooking basket.
Tip: You can use your hands to make sure the turkey doesn't get hung up while trying to remove...and invert the basket and allow the turkey to gently "fall" out.
After the turkey rests for about 20 - 30 minutes total it will be ready to carve.