The Big Easy® Southern Thanksgiving Turkey Recipe

Nothing brings the family together like a delicious, golden-fried turkey for Thanksgiving. But without the proper equipment, your cooked bird may be all style, and no substance. Fried turkey has gained notice for its unique flavor profile and quick cooking process – but the gallons of peanut oil needed in the process have created some handling ch...

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Ingredients Serves 10-12 People
whole turkey, 12-13 pounds
tablespoon vegetable or peanut oil
cup herb seasoning or dry rub
Ingredient Tips
Types of Oil
It does not matter which of the two you use - vegetable or peanut. Both are mild in flavor and also have higher smoke points, making them excellent for deep frying. We do recommend avoiding heavier oils like olive. These tend to be richer in flavor and will affect the taste of food.

Prepare turkey for cooking - remove the giblets, neck, etc.


Remove any plastic or metal ties used to hold legs or cavity in place.


Rinse the turkey in tepid water and pat dry with paper towels.


Apply dry rub on outside of turkey - if your hands are small enough you can also work rub in between the skin and the meat on the breast and leg/thigh area.


Lightly spray or brush oil on outside of turkey.


Truss the legs and place turkey legs down in the cooking basket.

Hot Tip: To help prevent sticking, oil the wire in the cooking basket before placing turkey in it.
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.

Light the burner according to instructions in manual - no pre-heating required.


Plan to cook the turkey for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned" 20 minutes begin.


When the thermometer registers about 3 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 on a shallow sheet pan and allow to rest for about 15 minutes while the turkey continues to cook from internal heat.
Remove the turkey from the cooking basket.

Hot 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.

After the turkey rests for about 20 - 30 minutes total it will be ready to carve.

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Cooking Notes
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  • raven | Nov 21, 2017

    should the cover be closed , and at what heat level, low or high

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    • Char-Broil | Nov 22, 2017

      We recommend cooking with the mesh lid open until the final 15 minutes of the cook time. Closing it at this point will enhance the crispiness of the turkey's skin. Because it is an infrared cooker, there isn't a tremendous range of difference in temperature between low and high. Set to high but keep in mind, cooking time will vary depending on the size of a turkey and weather conditions.

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  • ebax | Nov 21, 2017

    Brine turkey in your favorite brine all day, 2 days before you plan to cook. The day before you cook, remove from brine and rinse, drying it with paper towels inside and out. Put it back in the refridgerator on a paper towel lined pan for 24 hours which will continue to dry the skin so the skin will crisp nicely. Don't go crazy with a rub, sprinkle evenly. Too much rub, (especially if it has sugar in it) will burn and you will end up with a black turkey. You will have crisp skin and juicy meat.

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  • benbusybee | Nov 23, 2017

    I made a chicken and put the cover on the last 15 minutes of cooking for a golden crispy skin.

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  • Tips | Nov 23, 2017

    Invest in a good remote 2 probe meat thermometer - one in the thigh, one in the breast. ONLY foolproof way to ensure great results every time.

    I use med-high setting. If the top is not browning, toward the of the cooking use cover to brown.

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  • Brine and Butterball Turkey | Nov 23, 2017

    Brining pork and fowl will always helps to assure they are juicey. Butterball and some other brands are already brined.

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  • Injecting | Nov 23, 2017

    I inject most fowl and pork loin with "Cajun Injector Creole Butter' (Bruce Food Corp). Excellent results!

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