Lemon Pepper Thanksgiving Turkey with Cranberry Sauce
recipe

Lemon Pepper Thanksgiving Turkey with Cranberry Sauce

5.0

Infused with lemon zest, topped with rich, homemade cranberry sauce and fried to crispy goodness, this Lemon Pepper Thanksgiving Turkey with Cranberry Sauce recipe is a game-changer.

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...

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Ingredients

Serves 10-12
For the Turkey
1
(10-13 pound) turkey
For the Seasoned Butter
1
stick unsalted butter, softened
1
tablespoon black pepper
2
teaspoons salt
1/2
tablespoon fresh chopped thyme
1
garlic clove, minced
1
tablespoon lemon zest
 
juice from 1/2 lemon
For the Cranberry Sauce
12
ounces cranberries
1
cup sugar
1
cup water
1
pinch of salt
1
pinch of ground cinnamon
1/2
tablespoon orange zest

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.
NO Sugar
Your rub and/or marinade should contain NO sugar. Sugar will cause your food to burn.

Directions

Prep: 15 Minutes, Cook: 2-3 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 bird thoroughly in cool water and pat dry with paper towels.

3

Combine butter, pepper, salt, thyme, garlic, lemon zest and lemon juice  in a medium-size bowl.

4

Loosen turkey skin by working your hand between the breast and the skin. Place 2 tablespoons of seasoned butter under the skin of each breast and spread remaining butter on the outside of the turkey.

5

Place the turkey in the roaster basket and 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 internal temperature reaches 165°F, about 2 to 3 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

Combine cranberries, sugar, water, salt, cinnamon and orange zest in a sauce pan. Boil for 15 minutes. Set aside at room temperature until turkey is ready to serve.

8

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.

9

Eat. Drink. Be Merry.

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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