Every year on a particular Thursday in late November, thousands – if not millions – of turkeys dry out in ovens all over the United States. They look so golden brown and delicious, but so often those birds need a heavy dose of gravy to be edible. Cue the Big Easy Oil-Less Turkey Fryer. The TRU Infrared technology of the Big Easy cooks with radiant heat rather than convection (which is hot drying air). It’s the foolproof way to make the perfect turkey as long as you follow a few simple rules.
First, when preparing the turkey, NO SUGAR. No sugar in the rub or even in a marinade or a brine. Even turbinado sugar (sugar in the raw) in a rub will burn and blacken. Sugars in a marinade or a brine, even if washed off prior to placing the bird in the Big Easy, will blacken the skin. It will taste fine, but it will look terrible. I know from experience.
Second, a slathering of a wet marinade on the skin, other than oil or butter, is not a good idea either. You won’t get that crisp skin you crave.
Third, don’t stuff the bird before placing it in the Big Easy. Make the stuffing separate in the oven.
The final rule for a turkey is 10 minutes per pound.
So let’s get to that Big Easy turkey recipe:
1 13-pound turkey
Favorite no-sugar rub
I have not included any amounts here in the ingredients except for the size of the turkey. This is so simple that you won’t need any.
First, defrost the turkey properly according the directions on the package. Usually 2-3 days in a refrigerator will thaw it completely depending on size.
Now, coat the back of the turkey with coarse salt and your favorite rub:
Then place it inside the Big Easy basket, breast up:
Why didn’t I season the front of the bird? If I seasoned the back with the salt and the rub, then flipped it over to season the front, guess what happens to the first layer of seasoning? It all sticks to the cutting board and I’m seasoning the turkey a third time.
So season the back, put it in the basket and then tilt the basket on its side so the front of the turkey is up. The basket will keep the skin off the cutting board:
Now she goes into this bad boy:
Turn the Big Easy on and drop the turkey in:
Back inside, it’s pie time:
After about 30-40 minutes, I drizzled the turkey with some vegetable oil to help it brown and crisp the skin and then put the lid on. You can see the little pool of oil near the neck:
Back inside, pies are out of the oven:
After about an hour and a half, the bird is starting to brown nicely:
Right around the two-hour and twenty-minute mark, the turkey was at 162 degrees internal temperature (measured with a digital thermometer in the thickest part of the breast but not touching the bone) . I pulled the turkey to let it rest so the juices redistribute throughout the meat, making sure every bite is moist and delicious:
The old saying goes that the proof is in the pudding. Well, the proof of a juicy turkey is in the breast. Esteemed members of the jury, what is your verdict?
This turkey is guilty of being super juicy and uber tasty! The skin is so crisp people will swear you deep fried it in oil.
The simplest recipe there is for the most perfect turkey done in a Char-Broil Big Easy.
- 1 13-pound turkey
- Coarse salt
- Favorite no-sugar rub
- Vegetable oil
- Thaw the turkey in the fridge for several days.
- Coat the back of the turkey with coarse salt and your favorite rub.
- Place the turkey in the Big Easy basket, breast-side up
- Set the basket on its side so the front of the turkey is up and season with coarse salt and the rub.
- Turn on the Big Easy and place the turkey (in the basket) in the unit.
- After 30-40 minutes, drizzle the oil over the turkey and put the lid on
- Once the breast reaches 160-165 degrees (about 2 hours and 10 minutes for a bird this size, remove from the heat and allow to rest for 15-20 minutes to let the juices redistribute through the turkey.
- Slice and serve.