The Big Easy® Southern Thanksgiving Turkey
recipe

The Big Easy® Southern Thanksgiving Turkey

5.0

Give your guests a taste of the South with this Southern Thanksgiving Turkey recipe. Thanksgiving is that special time of year when family and friends gather around a delicious, golden-fried turkey. This Thanksgiving, use The Big Easy to get the signature crispy, savory, taste of fried turkey without all that oil. Happy Thanksgiving Ya’ll!

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Ingredients

Serves 8-10
For the Turkey
1
(12-13 pound) whole turkey
2
tablespoons high temp cooking oil
For the Rub
6
tablespoons kosher salt
4
teaspoons dried thyme
4
teaspoons chopped, dried rosemary
4
teaspoons rubbed sage
3
teaspoons black pepper
2
teaspoons garlic powder

Ingredient Tips

THAWED Turkey
The turkey must be completely thawed with neck and giblets removed before cooking.
NO Stuffing
We don’t recommend stuffing the turkey because stuffing blocks airflow inside the bird’s cavity and prevents it from cooking evenly.
High-Temp Cooking Oil
High-temp cooking oil, such as peanut, canola and avocado oil, is oil that smokes at a higher temperature or smoke point, producing less smoke at lower temps.
NO Sugar
Your rub and/or marinade should contain NO sugar. Sugar will cause your food to burn.

Directions

Prep: 15 Minutes, Cook: 2 Hours
1

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.
2

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

3

Apply dry rub to the outside of turkey and between the skin and the meat on the breasts, legs and thighs.

4

Lightly spray or carefully brush oil, using a basting brush, all over the outside of the turkey.

5

Place turkey in the roaster basket with the legs down. 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.
6

Cook until the turkey’s internal temperature reaches 165°F, about 2 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.
7

Lift the roaster basket out of the cooking 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.

8

Carve and serve with all the holiday trimmings.

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).
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Cooking Notes
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Need help? Our Customer Support can help you with any prroduct-specific questions.
  • raven | Nov 21, 2017

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

    This was Helpful (0)
    • 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.

      This was Helpful (0)
  • 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.

    This was Helpful (0)
  • benbusybee | Nov 23, 2017

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

    This was Helpful (0)
  • 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.

    This was Helpful (0)
  • 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.

    This was Helpful (0)
  • Injecting | Nov 23, 2017

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

    This was Helpful (0)
  • Mike | Nov 10, 2018

    Any injection recipes for the b*g easy out there

    This was Helpful (0)
    • Char-Broil | Nov 16, 2018

      Hi Mike, we don't have a specific Big Easy marinade recipe, but we do like the flavor of the injection marinade for our Apple Sage Turkey recipe.

      This was Helpful (0)
  • litia | Nov 16, 2018

    does the breast go to the bottom of the basket or top?

    I am thinking it is bottom...

    thanks...litia

    This was Helpful (0)
    • Char-Broil | Nov 16, 2018

      Hi Litia, you want the breast to be facing up with the legs at the bottom of the basket and the wings at the top.

      This was Helpful (0)
  • firsttimeuser | Nov 17, 2018

    Do you cook on high temperature the whole time or do you set to medium temp?

    This was Helpful (0)
    • Char-Broil | Nov 19, 2018

      You can cook on the highest temperature for the entire cook. We suggest watching the turkey to ensure it is cooking how you want it to and removing when it reaches an internal temperature of 162-165F.

      This was Helpful (0)
  • Brine & rub question | Nov 19, 2018

    Question! If I use a brine, do I also need to use a rub? If so, when do I rub it on?

    This was Helpful (0)
    • Char-Broil | Nov 19, 2018

      Hi, we would suggest using a rub to add some extra flavor to the skin of your bird. Once you remove the turkey from the brine, you can pat it dry using paper towels and apply a dry rub to the surface of the bird.

      This was Helpful (0)
  • JT | Nov 19, 2018

    How long should I heat the unit before putting in the bird?

    This was Helpful (0)
    • Char-Broil | Dec 3, 2018

      Hi, you can add the bird from the start of turning on The Big Easy.

      This was Helpful (0)
  • Kdallen220 | Nov 20, 2018

    I use Tony Cachere's Cajun Marinade and Tony Cachere's Rub (no, I'm not advertising, I just love the product. Each to his own!). Leave it covered overnight in the fridge. Rub it down with peanut oil and lightly sprinkle the rub on and cook. I didnt receive a solid lid, only a mesh one but it turns out great anyway!

    This was Helpful (0)
  • Dave | Nov 21, 2018

    Can you use a "beer can" in the chest cavity of the bird? Yes, a literal beer can...some beer, some citrus and some spices. If you don't know what a beer can chicken/turkey is, look it up. Helps keep the bird juicy and flavorful.

    This was Helpful (0)
    • Char-Broil | Dec 3, 2018

      Hi, you can use a beer can while cooking the bird. For reference, check out our recipe for Beer Can Chicken.

      This was Helpful (0)
  • Do not use peanut oil or olive oil | Nov 21, 2018

    Unless you want a black skin on your turkey DO NOT use these oils. I learned by experience to uses good vegetable oil. It give the turkey a beautiful Golden Brown skin.

    This was Helpful (0)
  • Stuffed turkey | Nov 22, 2018

    Can I stuff a turkey while using the big easy? Or is it recommended not to?

    This was Helpful (0)
    • Char-Broil | Dec 3, 2018

      We recommend not stuffing the bird during cooking in The Big Easy.

      This was Helpful (0)
  • twosteppinKen | Nov 22, 2018

    I noted that you recommend breast up on the turkey. When we use the big easy it seems like we have had the Big Easy not cook the thigh meat adequately when the breast reaches temp. Any suggestions?

    This was Helpful (0)
    • Char-Broil | Dec 3, 2018

      Hi, we would suggest rotating the basket to help with even heat throughout.

      This was Helpful (0)
  • Wild Bill | Nov 22, 2018

    Do you put the thermometer in from the start.

    This was Helpful (0)
    • Char-Broil | Dec 3, 2018

      Yes, you can place the thermometer in from the start.

      This was Helpful (0)
  • Tommy | Nov 22, 2018

    Cook as directed and legs weren't done. Why?

    This was Helpful (0)
    • Char-Broil | Dec 3, 2018

      Hi, the legs can take longer to cook due to their higher fat content & density and will generally be the indicator of when the entire bird is done.

      This was Helpful (0)
  • Den | Nov 23, 2018

    Cooked a 12 lb turkey for 2.5 hrs. The inner breasts were still pink and not done. Temperature was 180 on top of turkey. I'm dumbfounded

    This was Helpful (0)
    • Char-Broil | Dec 3, 2018

      Hi, various factors could contribute to a longer cook time, such as temperature outside and for how long a turkey was thawed. If you are finding wide temperature variances in The Big Easy, we would suggest reaching out to customer support.

      1-866-239-6777
      (Mon-Fri: 9AM - 7PM EST Sat: 9AM - 3PM EST)

      This was Helpful (0)
  • Bosh | Dec 17, 2018

    Can I prepare this recepee using my 3 in 1 Big Easy infrared? Do I have to Mantain the lid open as in the Oiless versión?
    I will appreciate your support on this matter,
    Thanks

    This was Helpful (0)
    • Char-Broil | Dec 19, 2018

      Yes, you can follow the same instructions for this recipe in the Big Easy 3-in-1.

      This was Helpful (0)
  • What’s the easiest way to remove the cooked bird from the cage? | Sep 28, 2019

    ???

    This was Helpful (0)
    • Char-Broil | Sep 30, 2019

      Check for places where the skin may be sticking to the basket and needs to be released. Insert a butter knife into the bird's cavity. Tilt the basket on its side and guide the cooked bird onto a platter. Here's a video you can watch - https://cutt.ly/TetiUX5.

      This was Helpful (0)
  • kimmy | Nov 20, 2019

    has anyone stuffed the turkey before putting in air fryer?

    This was Helpful (0)
  • Bob | Nov 25, 2019

    Would a dry brine work with the Big Easy?

    This was Helpful (0)
    • Carly Dubay | Nov 27, 2019

      A dry rub or brine works in The Big Easy. We recommend not using recipes with a lot of sugar because sugar burns quickly in The Big Easy. Enjoy your turkey!

      This was Helpful (0)
  • Logan | Nov 26, 2019

    Are there any tips for cooking a turducken in the Big Easy? Specifically with a wild turkey and wild wood duck.

    This was Helpful (0)
    • Char-Broil | Dec 3, 2019

      Since turducken is more dense, without bones or an internal cavity, it will require a longer cook time. Depending on the turducken’s size, it can take a full hour or longer for the internal temperature to reach 165°F.

      This was Helpful (0)
  • Ross | Nov 27, 2019

    Has anyone cooked a turkey the day before and reheated it in a Big Easy? Does it stay moist and keep the skin crisp?

    This was Helpful (0)
  • Annie | Nov 27, 2019

    When trussing the legs together what’s best to use for that? Wire?

    This was Helpful (0)
    • Char-Broil | Dec 3, 2019

      We don’t recommend trussing the legs. Opening the legs will allow the turkey to cook evenly and maintain its position inside the basket. If you decide to truss the turkey’s legs, we would recommend using kitchen twine.

      This was Helpful (0)
  • christy | Nov 27, 2019

    follow this

    This was Helpful (0)
  • Badocat | Nov 28, 2019

    I do a 20lb Turkey all the time but the trick is I butterflied mines comes out great and less time too

    This was Helpful (0)
  • Karen | Nov 28, 2019

    This is the BEST turkey you’ll ever eat - if you do it right!!

    Take your time and prep your bird!

    1- Please use a meat thermometer to check fineness.

    2- The cook times are suggested, your cooking conditions may be very different than the Big Easy rest environment - wind, cold temps outside, did you run out of propane, etc.

    3- Use a calculator to ensure your math is right too (I undercut my cook time one year - it was not good). You don’t want Salmonella showing up at your table!

    This was Helpful (0)
  • Jennifer | Nov 28, 2019

    Can I coat the turkey with mustard before cooking?

    This was Helpful (0)
    • Char-Broil | Dec 3, 2019

      Sure you can. We recommend applying a light coating with no added sugar as sugar tends to burn.

      This was Helpful (0)
  • Frank | Nov 28, 2019

    Followed the directions, placed legs first. After 2 hours on high theBreast temp was just 130 degrees. The back was against the cage and the breast was leaning away from the cage. Adjusted to Place the breast against the cage closer to the heated wall. Finished cooking quickly.

    This was Helpful (0)
  • Margarita842 | Apr 28, 2020

    My 22ib turkey is too big for the Big Easy. My big idea is to cook the drumsticks and thighs separately. Any suggestions on this?

    This was Helpful (0)
    • Char-Broil | Apr 29, 2020

      Hi Margarita,

      Great idea and definitely doable! The Big Easy cooks so much more than just turkeys. Check our article, How Does The Big Easy Work? for more information and links to recipes and Big Easy accessories.

      This was Helpful (0)
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