Thanksgiving Turkey with Cherry Shallot Sauce

Thanksgiving Turkey with Cherry Shallot Sauce


Serve your Thanksgiving Turkey with Cherry Shallot Sauce to give it a hint of fruity sweetness. It’s an easy sauce to make that won’t overpower the turkey and makes your turkey a truly holiday-worthy entrée. For a healthier way to give thanks, try this fried turkey recipe using The Big Easy Oil-Less Turkey Fryer.

The Big Easy® Oil-Less Turkey Fryer ...

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Serves 10-12
For the Turkey
(10-13 pound) turkey
tablespoons canola oil
For the Seasoning
tablespoon paprika
tablespoon salt
teaspoons fresh chopped thyme
teaspoon garlic powder
teaspoon fresh chopped sage
teaspoon black pepper
teaspoon fresh rosemary
For the Cherry Shallot Sauce
shallots, minced
teaspoons olive oil
salt, to taste
pepper, to taste
cup pomegranate juice
cup cherry jam


Prep: 15 Minutes, Cook: 2-3 Hours

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.

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


Using a basting brush, brush the entire turkey with canola oil.


Combine paprika, salt, thyme, garlic powder, sage, pepper and rosemary in a medium-size bowl. Generously apply to all sides of the turkey.


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.

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.

Sauté shallots in olive oil for 2 minutes. Add salt and pepper. Then deglaze the pan with pomegranate juice, scraping up the brown bits and add the cherry jam. Boil for 5 minutes. Set aside at room temperature until the turkey is ready to serve.


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.

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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