Louisiana-Style Fried Turkey

Louisiana-Style Fried Turkey
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The Big Easy isn’t just the name of Char-Broil’s signature radiant-heat turkey fryer – it’s a signature phrase for New Orleans, and for many, conjures images of Mardi Gras, Bourbon Street – and spicy, Cajun-style culinary treats that send your palette soaring.

That’s why we asked our chefs to come up with the perfect match – a Cajun-spiced fried turkey that not only evokes Nawlins, but is oh-so-simple to prepare in The Big Easy. While impossible to achieve through traditional “hot oil” frying, 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 “Louisiana Style” experience.

This turkey will have the saints marching into your house for more!

Fried Turkey "Louisiana-Style " in The Big Easy

Prep Time: 15 minutes

Cook Time: 2 hours, 5 minutes

Total Time: 2 hours, 20 minutes

Yield: 8 servings

Serving Size: -

Calories per serving: -

Fat per serving: -

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 "Louisiana Style" experience.


  • Whole turkey (see product manual for size recommendation)
  • 3 tablespoons Peanut oil
  • Creaole Seasoning dry rub (Lower sugar contents)
  • Optional Inject turkey with Cajun-style seas


  1. Remove the giblets, neck, etc.
  2. Remove any plastic or metal ties used to hold legs or cavity in place.
  3. Brine overnight if desired.
  4. Remove from brine about 1 hour prior to cooking, rinse and pat dry with paper towels.
  5. Apply dry rub between skin and meat if desired, rub on the outside will flavor the skin and not the meat.
  6. NOTE:_At this time, you may also inject the turkey with the marinade._
  7. Lightly spray or brush peanut oil on outside of turkey.
  8. Place turkey, legs down in the cooking basket.
  9. NOTE:_To help prevent sticking, oil the wire in the cooking basket before placing turkey in it._
  10. 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.
  11. Light the burner according to instructions in manual - no pre-heating required.
  12. Plan to cook the turkey for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned" 20 minutes begin.
  13. 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.
  14. Remove the turkey from the cooking basket.
  15. 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.
  16. After the turkey rests for about 20 - 30 minutes total it will be ready to carve.


*Cooking times are approximate. The actual cook time will depend on the size of your turkey.


43 thoughts on “Louisiana-Style Fried Turkey

  1. You say to place the legs down in the big easy, yet your picture shows wings wings are down….I presume the picture is incorrect?

  2. Bob – The turkey will cook either way, but we recommend you cook with the breast up for easier access to the breast to use your thermometer. You can also monitor the darkness of the skin on the breast when you have it breast up. It’s really up to you. Hope this helps!

    Thanks! – Michael

    1. Liz – You can fit up to a 17lb turkey in the Original Big Easy Oil-less fryer or the Electric 2-in-1 and up to a 25lb turkey in The Big Easy Smoker, Roaster, & Grill.


  3. I am going to use cajun injectiors do I need to brine if so what do I need to do. I cook on last year and did not brine and My dad thought it was really moist?

    1. Well Brandy – I think you just answered your own question! 🙂 If your dad thought it was really moist, no need to brine! The big easy does such a great job you don’t have to brine your turkey just to get the moist turkey you are looking for. Just inject it with what ever you want to use then drop it right on in the Big Easy. Thanks for the question and happy Thanksgiving!


  4. I cooked the turke as recommended and when thr breast meat reached he 165 degree I tookit out but thr drumsticks, which were on the bittom were only at 135 degrees. Is there a way to correct this?

    1. Mark- Sorry to hear about this. The Big Easy can sometimes take a little bit to get used to, but once you’ve got the hang of it it will provide amazing flavors every time. When using your Big Easy, was the mesh lid left on the top the entire time? If so, this will trap heat around the top of the cooking chamber and actually cause the top of the food to finish before the bottom. To obtain a thorough cook and crispy skin, only put the top lid on for about the last 20 to 30 minutes. – Dustin

  5. I have cooked an load of birds/turkeys in this thing. BRINE BRINE BRINE!!!!! I use 1 gallon vegtable stock, 1 and 1/2 cup zaterans seafood/crawdad seasoning.3 gloves smashed garlic, bring to very light simmer and stir. Let cool down. Clean bird. Put in 5 gallon bucket breast down. Pour in stock and add water to cover. Let sit 45 to 1 hour per pound. Pull out rinse,and throw in big easy. They will call you the turkey king and will come out of the woodwork to get more next year.

  6. I didn’t see what setting to put the big easy on. Do you need to put your infrared on high?? Medium???? Low???? while you are cooking this turkey??????

  7. Got a Big Easy and tried it out with a 6lb. chicken. outside was crisp and delicious but thigh meat was still a bit near the bone. Did not use cover. Seems I need to cook at lower flame setting for longer and then turn it up to high near the end with cover on. No instructions or recommendation are given for setting the flame, so I assume The Big Easy is made to run on high. Could it be that there are variances in the pressure regulators? As of right now I am not too impressed with the Big Easy.

    1. John – The Big Easy has so much to offer and we definitely want to make sure that you are able to take advantage of everything. When cooking was the breast up or down? We recommend the breast be facing up. About how long did it take for the chicken to cook? It normally takes about ten to twelve minutes per pound for food to cook completely through. The lid can be used the last twenty to thirty minutes of the cook to help brown up the skin. The Big Easy is designed to run on the high setting. Is your Big Easy connected to a 20 lb propane tank? If you are experiencing low temperatures from it the regulator may need to be reset. Please follow this link for reset information (http://www.charbroil.com/troubleshooting/my-grill-has-low-flames.html). We’re sorry to hear of the initial issues. Please give us a call if you have any questions or experience further issues. Our phone number is 1-800-241-7548 and one of our knowledgeable grill service specialists will be more than happy to best assist. – Dustin

      1. Dustin,
        Thanks for the reply and concern. Breast was up, cooking time was hour and ten minutes. Like I said outside was crispy and delicious and starting to be a bit overdone. Don’t have low flame, if anything I have too much flame. Outside is getting done and inside is not completely done without lid being on. I also think breast would be better down like your turkey in above picture. Reason I say this is breast would be closer to dead zone so it would not be dried out. I am going to give it some more tries.

  8. Hello. We just received our outdoor Char-Broil® Big Easy, Fryer, Roaster, Grill… and all that good stuff. We have never used one before. We have about 20-25 people coming for Thanksgiving. Any recommendations on using the Big Easy for the first time? We are hoping to have time try a small turkey or chicken as a trial run before TDay.

    Thanks, Marie

    1. Marie – Congrats on the new Big Easy! The Big Easy uses infrared cooking to deliver delicious flavors without all of the clean up and hassle of oil. The best thing to do is to just sit back and let this oil-less turkey fryer take care of business once the food has been placed in it. Trying it out before the big day is definitely a great idea. If you have any questions please give us a call and we will be more than happy to best assist. Our phone number is 1-800-241-7548. – Dustin

  9. I have cooked 2 Boston butts since I got my Big Easy and this weekend cooked a turkey, so that I would see how well I did. I do the turkey for the family Thanksgiving and generally fry them, so I wanted to make sure nobody would be disappointed if I did it differently this tear. I brined the turkey in an Igloo water keg for 24 hrs (15 lb bird)then patted it dry and injected with creole butter and let it sit for about 5 hours in the refrigerator. I then cooked it for 2.5 hours using the lid only for the last 15 minutes or so. When I cut into the breast, saw the moisture, and tasted it I was sold. The only problem is that I need to cook 2 turkeys for Thanksgiving and since it takes 2+ hrs., any suggestions on keeping the first bird warm and moist?

    1. Mike – It’s great you asked! You can use these same instructions omitting Step 1 and Step 2 and also, in Step 7, you will not have the legs to put down in the cooking basket. You will want to place the turkey breast side up, bone side down, or if you’re using a boneless turkey breast, the thickest part up. We have an accessory available that will allow you to create layers for the inside of the basket. Follow this link… http://www.charbroil.com/grilling-smoking-accessories/the-big-easy-accessories/easy-out-cooking-rack-for-the-big-easy.html …to check it out! – Mandy

  10. I’ve had my fryer for 2 years now and cooked everything from turkeys, chickens, boston butts etc. Every thing I cook is brined before but it isn’t mandetory. Everything comes out great each time. Most people want to cook by time, but temperature is the key. In order to get the temperature right make sure the termometer is inserted in the correct location. That is why some of the meat is done and some not. The Big Easy is one of the best products made since sliced bread. Thanks Charbroil.

    1. Thanks for the kind words Paul. We always love to hear how happy members of the Char-Broil family are with their products. I do have to agree that the Big Easy is definitely one of the best products made since sliced bread! Definitely my favorite product at Char-Broil!


  11. I bought my turkey before I bought the big easy and it is too big for the cooker. The store clerk said I could use a turkey hook from a turkey fryer so I bought one. Can I cook a 20 pound turkey on the turkey hook and stand and still get the same result.

    1. Mary – Do you have a Big Easy or a Big Easy Smoker, Roaster & Grill? The standard Big Easy Oil-less Turkey Fryer can safely cook a turkey up to 16 pounds. The Big Easy Smoker, Roaster & Grill is able to cook a turkey up to 25 pounds. – Dustin

      1. I have the big easy turkey oil less turkey fryer. It says up to a 16 pound turkey. Mine is 20 pounds and I know it won’t fit in the basket. I have a turkey hook with the stand that is used in an oil turkey fryer and wondered if I could use it instead of the basket so that I can cook my bigger turkey. Has anyone tried this.

        1. Mary – We appreciate you asking about this but using the turkey hook with the stand you mentioned is something we cannot recommend to use. The unit was designed and tested to be used with the basket that was made for it and also designed and tested to work with a turkey up to 20 pounds. I’m very sorry for any inconvenience this may cause you but I do wish you luck with getting that 20 pound bird cooked! – Mandy

    1. Raymond – Cooking pizza in the Big Easy is definitely an option and we actually have two options that can allow your basket to accommodate holding a small pizza. One is the Leg Racks – http://www.charbroil.com/grilling-smoking-accessories/the-big-easy-accessories/leg-racks-for-the-big-easy.html – and the other would be the Easy Out Cookng Rack – http://www.charbroil.com/grilling-smoking-accessories/the-big-easy-accessories/easy-out-cooking-rack-for-the-big-easy.html – Either way, you will have a flat surface to place the pizza and keep in mind that when cooking pizza, just look for the cheese in the middle to be melted and a good, golden brown crust all around. Good luck to you! – Mandy

  12. The weatherman says the temperature here will be around 20 degrees F on Thanksgiving day. Any recommendations to cooking a 16 pound bird?

    1. Clay – The Big Easy Oil-less Turkey Fryer generally takes about eight to ten minutes per pound to cook through. However, this can be affected by ambient temperatures. With the colder temperatures this could push the cook time back to about 10 to 12 minutes per pound. An internal meat thermometer will be able to best tell when your turkey reaches 165 degrees Fahrenheit. Let us know how the cook goes. Happy grilling! – Dustin

  13. I just received the Big Easy Smoker, Roaster, & Grill and wanted to find out if I can cook 2 turkeys at the same time. Each are close to 20 lbs. Is there a recommended technique (dial on high/med/low) or is it just a matter of time (20 min/lb instead of 10)?

    1. Wayne – Congrats on your new Big Easy Smoker, Roaster & Grill. The Big Easy Smoker, Roaster & Grill is able to cook a turkey that is up to 25 lbs. So two 20 lb turkeys may not be able to fit. However, when cooking multiple things at once the same ten minutes per pound is still suggested. We also recommend occasionally checking the bottom turkey to ensure that it is not cooking faster than the top. – Dustin

  14. I’ve used the big easy for a couple of years & always seem to struggle with the skin getting over done. i was just reading some comments & it seems that i don’t need to leave the cover on until near the end. is that correct? any other suggestions for a perfect skin?

    1. Chad – I’m sorry to hear of the issues encountered with your Big Easy. Leaving the lid on the entire time can be the main cause of the skin or top of the turkey being burnt. The lid only needs to be left on around the last 30 minutes of the cook. If a brine or marinade with a high sugar content is being used this could also cause the skin to burn. Keep us updated and let us know how your turkey turns out. Happy grilling! – Dustin

  15. What setting should I use to cook a 16lb turkey on my Big Easy Smoker Roaster Grill? It has high and low, not just on and off.

    1. Tim – When cooking a turkey in the Big Easy SRG the setting can be turned to high. However, if you are using wood chips the temperature setting can be turned down to low so that that food takes longer and is able to absorb more of the smoky flavor. – Dustin

  16. Well in a snow storm here in Rochester NY, figured no way better to enjoy it but to fry a 15lb turkey in my big easy!! 1st one I did came out awesome! Better than traditional oil. Just read all the above tips and have a pretty good game plan on timing and what to expect with the low temperatures.. Never done a brine so sticking to the injection and rub. Will post the outcome! Thanks Char-Broil® for actually caring about the results of your customers!!

  17. Can you roast corn and potatoes together (on the extra rack) above a chicken? In the book that came with the Big Easy, it suggests that corn should be cooked vertically. Will the corn still cook properly if layed horizontally on the rack?

    1. Mike – When using the Big Easy 3-in-1, it is best advised to keep the lid open unless you are smoking with wood chips/chunks or grilling with the cooking grate. Cooking turkey or other poultry items will take about 10-15 minutes per pound, which can vary depending upon outdoor temperatures. Be sure to also cook to an internal temperature of 165 degrees Fahrenheit. I hope this helps! Feel free to visit http://www.charbroil.com and feel free to chat with one of our knowledgeable grilling experts. They’re available 9am-9pm EST Sunday-Saturday. You can also reach back out to us here as well! We’ll be glad to help! Happy Holidays and Happy Grilling! – Mandy

  18. I am cooking 2 whole chickens in my Big Easy fryer. Do I combine the weight of the 2 chickens to determine how long to cook them?

    1. Nick – You’ve already answered your own question! The more meat you’re preparing, the more time you should add for the total weight. I’d expect about 10-15 minutes per pound and definitely make sure to check the internal temperature in a few areas to make sure everything is done. Let us know if we can be of any further assistance and we’ll be glad to help! Thanks and Happy Grilling! – Mandy

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