Garlic and Herb-Butter Turkey
For the Turkey
- 1 (10-13 pound) turkey
For the Rub
- 1 1/2 cups (3 sticks) softened butter
- 2 tablespoons fresh minced thyme
- 1 tablespoon sage
- 1 tablespoon lemon zest
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon fresh rosemary
- 3 garlic cloves, minced
For the Gravy
- 1/2 cup turkey drippings
- 1/2 cup flour
- 4 cups chicken broth
- 1 teaspoon ground black pepper
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 bird thoroughly with cool water and pat dry with paper towels.
In a medium-size bowl, combine butter, thyme, sage, lemon zest, salt, pepper, rosemary and garlic.
Loosen the turkey skin from the flesh by slipping your hand between the breast and the skin. Insert about 2 tablespoons of the seasoned butter under the skin of each breast. Then, cover the outside of the turkey with the remaining butter.
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 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 ½ 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 cooking chamber. If used throughout 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. Then, remove the turkey from the basket.
Pour drippings into a saucepan and slowly whisk in flour over medium-high heat until it becomes a brown roux. Gradually whisk in chicken broth; then add pepper. Simmer for 10 minutes.
Hot TipRun the turkey drippings through a fine mesh strainer to remove any chunks.
Slice and serve.
Hot TipCall 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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