If you’re a first-time turkey cook, The Big Easy® Oil-Less Turkey Fryer will make your maiden voyage worry-free. It’s literally “set it and forget it.”
If you’ve ever fried a turkey the traditional way – using gallons of oil – you know how messy the process is. And what to do with all that oil once you’re done? With The Big Easy, you get the results of a fried turkey – incredibly crispy skin with a succulent, moist interior – without the mess and safety issues.
The Big Easy produces a moist, juicy bird with an incredibly crisp skin with set-it and forget-it technology.
- 1 12-pouns turkey
- 1 stick butter, room temperature
- 2 tablespoons minced fresh thyme
- 2 tablespoons minced fresh parsley
- 2 teaspoons minced shallots
- Vegetable oil
- Salt and pepper
- Remove the giblets from the turkey cavity. Remove the metal or plastic tie used to bind the legs (this will give the turkey stability in the cooker and help it cook evenly). Rinse the turkey under cold water. Pat dry.
- Use your fingers to separate the breast skin from the meat, slowly inching your way down the breast to avoid breaking the skin.
- Combine the butter, thyme, parsley and shallots in a small bowl, mixing thoroughly.
- Using your hands, spread the butter mixture under the breast skin. Press down on the skin as you go to move the butter down the breast.
- Brush the turkey with vegetable oil and liberally salt and pepper the bird.
- Remove the basket from the Big Easy and preheat the unit.
- Put the turkey in the basket, breast side up. Spread the turkey legs slightly.
- Insert a digital thermometer in the thickest part of the breast, but not touching any bone.
- Lower the basket into the Big Easy and cover with the wire mesh lid.
- When the internal temperature of the turkey reaches 165 degrees, remove the basket and let the turkey rest in the basket for about 10 minutes. Then turn the basket on its side and remove the turkey. Carve and enjoy.
A 12-pound turkey takes approximately 2 hours to cook. If your turkey is larger, it will take longer. Your guide is not the length of time, but the internal temperature of 165 degrees.
This is a quick and easy gravy recipe.
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup Madeira wine
- 2 cups chicken stock
- 1/4 cup heavy cream
- Salt and pepper to taste
- Melt the butter in a heavy saucepan.
- Add the flour and whisk constantly for several minutes to cook the raw taste out of the flour.
- Add the Madeira and whisk until incorporated.
- Add the chicken stock and continue whisking until the gravy thickens.
- Add the cream, whisking thoroughly, and then add salt and pepper to taste.
If you want to use the turkey drippings from the Big Easy, be sure to insert a disposable aluminum pan in the grease catcher. Then separate the fat from the drippings and heat them on a stove top to 180 degrees before adding them to the gravy. Reduce the chicken stock by the amount of drippings you have.