Big Easy Turkey with Blood Orange Honey & Thyme Sauce
For the Turkey
- 1 (10-12 pound) whole turkey
For the Dry Rub
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon ground thyme
For the Blood Orange Honey & Thyme Sauce
- 1/2 cup butter
- 1/2 cup flour
- 3/4 cup blood orange juice
- 1/3 cup honey
- 8 sprigs fresh thyme
- 1 teaspoon ground black pepper
- 1/2 cup turkey drippings, fat skimmed off
- 3 cups chicken broth
The turkey must be completely thawed with neck and giblets removed before cooking.
We don’t recommend stuffing the turkey because stuffing blocks airflow inside the bird’s cavity and prevents it from cooking evenly.
Your rub and/or marinade should contain NO sugar. Sugar will cause your food to burn.
Power up The Big Easy® Oil-Less Turkey Fryer.
Hot TipThe 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 turkey and pat dry with paper towels.
In a small bowl, combine salt, pepper, garlic powder and ground thyme. Mix with fingers to break up any lumps.
Season turkey on all sides with the dry rub.
Place the turkey in the roaster basket and lower the basket into the cooking chamber. Insert a meat thermomete into the thickest part of the breast so that the tip does not touch any bone and the dial is easy to read when the basket is in the cooker.
Hot TipTo minimize sticking, coat the wire frame of the cooking basket with oil before inserting turkey.
Cook until the internal temperature of the bird reaches 165°F, about 2 1/2 hours. Cook time varies based on weather conditions and the size of your turkey.
Hot TipCover the fryer with the wire mesh lid during the last 15 minutes of the cook for crispy skin, using infrared heat reflected back into the cooking chamber. If used throughout the cook, this heat can burn food before it is fully cooked.
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. Remove the turkey from the basket.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
In a preheated saucepan, melt the butter then whisk in the flour to make a roux. Gradually whisk in the blood orange juice, honey, chicken broth and turkey drippings. Add the fresh thyme and ground black pepper and simmer for 10 minutes.
Slice the turkey and serve with blood orange honey and thyme sauce.
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