recipe

The Big Easy® Fried Turkey

5.0

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 those birds need a heavy dose of gravy. Cue The Big Easy® Oil-Less Turkey Fryer. With TRU-Infrared™ technology, this fryer delivers juicy results inside and cr...

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Ingredients

For the Turkey
1
13-pound turkey
 
coarse salt
 
favorite no sugar rub
 
vegetable oil

Ingredient Tips

No Sugar Rub
When preparing your turkey for The Big Easy Oil-less® Turkey Fryer, stay away from sugar. Sugar in the rub, marinade or brine for that matter, will burn and blacken the skin of your turkey.

Directions

10 Minutes for Prep, 2 Hours & 10 Minutes for Cook
1

Thaw your turkey in the fridge for several days. Make sure that the bird is completely thawed.

Hot Tip: Usually 2-3 days in the refrigerator will thaw the turkey completely, depending on size.
2

Coat the back of the turkey with coarse salt and your favorite rub. Place the turkey in the 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.

Hot Tip: Seasoning this way prevents the first layer, or seasoning on the back of the turkey from sticking to the cutting board. The basket elevates the turkey from the cutting board.
3

Turn on The Big Easy® fryer and place the turkey and basket in the unit.

4

After 30-40 minutes, drizzle oil over the turkey and put the lid of the fryer on.

5

Once the breast reaches 160-165 degrees Fahrenheit, a rough total of 2 hours and 10 minutes for a bird this size, remove from the heat. Rest for 15-20 minutes so that the the juices redistribute through the turkey. Slice and serve.

Hot Tip: Measure the temperature in the thickest part of the breast. Make sure not to touch bone.
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  • Richie359 | Nov 22, 2017

    i did a 14 pound turkey i injected 24 hours before with Italian salad and soy sauce it came out wonderful

    This was Helpful (0)
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