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 golden brown and delicious, but so often are overcooked and dry on the inside. This turkey is marinated in a buttery chicken stock with a splash of bourbon and seasoned with a spicy dry rub. The Big Eas...
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 golden brown and delicious, but so often are overcooked and dry on the inside. This turkey is marinated in a buttery chicken stock with a splash of bourbon and seasoned with a spicy dry rub. The Big Easy, with TRU-Infrared™ technology, delivers juicy results inside and crispy skin outside every time.
The Big Easy® Oil-Less Turkey Fryer is powered by TRU-Infrared™ technology and requires no oil to operate. You get all the benefits of fried turkey, without waiting for the oil to heat or hassling with disposal.
The turkey must be completely thawed with neck and giblets removed before cooking.
We don’t recommend stuffing the turkey because stuffing blocks airflow inside the bird’s cavity and prevents it from cooking evenly.
Your rub and/or marinade should contain NO sugar. Sugar will cause your food to burn.
There are a number of varieties of paprika and they range in flavor from sweet and mild to pungent and hot. Most grocery stores carry mild paprika. You’ll find the more pungent variety at ethnic and gourmet markets.
Prep: 15 minutes, Cook: 2 Hours, 30 Minutes
Power up The Big Easy Oil-less Turkey Fryer.
Hot Tip:The Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). All recipes for The Big Easy are based on operating the fryer at full power.
Rinse the bird thoroughly and pat dry with paper towels.
Brush the skin of the turkey with canola oil, using a basting brush.
Combine melted butter, chicken stock and bourbon in a medium-size bowl. Fill a marinade injector with the mixture and inject both breasts and both legs.
Combine paprika, ancho chili powder, onion powder, cayenne pepper, thyme, garlic powder, pepper, salt and bay leaves. Apply liberally to all sides of the turkey.
Place the bird in the roaster basket, breast side up. Then, lower the basket into the cooking chamber. Insert a meat thermometer into the thickest part of the breast so that the tip does not touch bone and the dial is easy to read when the basket is in the cooker.
Hot Tip:To minimize sticking, coat the wire frame of the cooking basket with oil before inserting turkey.
Cook until the internal temperature reaches 165°F, about 2 ½ hours. Cook time varies based on weather conditions and the size of your turkey.
Hot Tip:Cover the fryer with the wire mesh lid during the last 15 minutes of the cook for crispy skin, using infrared heat reflected back into cooking chamber. If used throughout cook, this heat can burn food before it is fully cooked.
Lift the roaster basket out of the chamber and set it on a shallow sheet pan. Allow the turkey to rest for 10 to 15 minutes. Then, remove the turkey from the basket.
Slice and serve with all your special holiday dishes.
Hot Tip:Call our Turkey Hotline at 1-800-526-1065 with any questions you may have about cooking with The Big Easy. It’s available year-round, including Thanksgiving Day (8 am-4 pm EST).