The Big Easy® Fried Turkey

The Big Easy® Fried Turkey


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 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 crispy outside...

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For the Turkey
13-pound turkey
coarse salt
favorite rub, sans sugar
vegetable oil


Prep: 10 Minutes, Cook: 2 Hours & 10 Minutes

Make sure that the turkey is completely thawed.

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

Lightly apply vegetable oil to outside of turkey. Then apply coarse salt and your favorite rub.


Place the turkey in the basket, breast-side up. Turn on The Big Easy fryer and place the basket into the fryer.


After 30 to 40 minutes, place The Big Easy lid on the fryer.


Once the breast reaches 165°F, which should take roughly 2 hours and 10 minutes for a bird this size, remove from the heat.

Hot Tip: Measure the temperature in the thickest part of the breast.

Rest for 15 to 20 minutes allowing the juices to redistribute throughout the turkey. Slice and serve.

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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)
  • Roy | Dec 23, 2018

    after my turkey unthaw I season and inject it and put it in the refrigerator and let it rest a couple of days before cook it in the big easy, delicious!!!

    This was Helpful (0)
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