I was going to call this The Big Easy® Cajun Turkey with Slider Stuffing, but technically, nothing was stuffed. The way The Big Easy® Oil-Less Turkey Fryer by Char-Broil® works, it will way overcook the stuffing while cooking the turkey to perfection for you this Thanksgiving.
You wouldn’t stuff the bird and then throw it in a deep fryer. Same deal here, except without the risk of burning down your house or the cost of oil. I’ve deep-fried exactly one turkey with oil. They recommend peanut oil. That stuff is $15 a gallon and I needed three gallons of oil I was never going to use again. Out with the turkey fryer and in with The Big Easy®. The results are the same without the cost of the oil, risk of explosion and the extra fat from said oil.
That being said, there are a couple things to keep in mind when doing a turkey in The Big Easy®. Don’t use any sugars. Not in a rub or a brine/marinade. I brined one turkey with sugar a few years ago, and it turned the skin black. I thought it was ruined. It tasted great, but the presentation was not so good. The other tip is that the breast needs to be up in the chamber, not down.
Here are my recipes for the Cajun Turkey and Slider Dressing. Both are extremely simple and top-notch. Enjoy, and Happy Thanksgiving!
Pro Tip ~ The turkey must be seasoned on both sides, but when doing that on a cutting board, a bunch of seasoning will stick to the wood and require a second application. Coat one side of the bird, then toss the turkey in the Big Easy basket and prop the basket up in the sink on its side and coat the other side.
A simple Cajun turkey for the Big Easy as well as a slider dressing recipe that will both be hits this Thanksgiving.
- 12 pound turkey
- Coarse salt
- Fresh cracked black pepper
- Fresh cracked white pepper
- Your favorite Cajun seasoning
- Garlic infused olive oil (optional)
- 10 sliders with no toppings, just bread and meat
- 1 1/2 cups of chopped celery
- 1 cup chopped pecans
- 1 cup chopped andouille sausage
- 1 1/2 teaspoons ground sage
- 1 1/2 teaspoons thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 5 ounces of crumbled cooked bacon
- 8 ounces chicken broth
- Coat both sides of the turkey with salt, pepper, and Cajun seasoning and put it in the Big Easy basket.
- Set Big Easy to high and place the turkey inside.
- Roast in the Big Easy for 10 minutes per pound.
- Once the turkey gets to 160 degrees internal temperature remove from the heat and allow to rest for at least 10 minutes before slicing.
- Tear the sliders into small bits and combine all ingredients in a mixing bowl. Mix ingredients together and combine well.
- Preheat the oven to 350 degrees.
- Bake for 30 minutes.
To kick it up even more, inject the breasts with Cajun seasoning or marinade