Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you want to use the Char-Broil Smoker-Roaster Grill, leave the lid off and set the temperature to High. You might also need to adjust the cooking time.
I’ve roasted a ton of turkeys in my Char-Broil Big Easy. It’s why I originally bought the oil-less fryer. I bought two more because I loved the first one so much. I kept one at my parents’ house for a great holiday turkey. This time I set out to keep the process as absolutely simple as possible. No brines. No fancy rubs. Just a 16 pound turkey, a little oil, and some seasoning and 10 minutes per pound.
Cooking a juicy, flavorful turkey for the holidays can seem daunting, but it doesn’t have to be with the Char-Broil Big Easy Oil-Less Turkey Fryer This handy gadget allows you to cook a turkey to crispy, golden perfection without the hassle or danger of dealing with gallons of hot oil
Overview of Cooking Time
The general rule of thumb when using the Big Easy is to cook a turkey for 10-15 minutes per pound. So for a 15 lb bird, you would cook it for 150-225 minutes, or 2 1/2 – 3 3/4 hours. Here are some more specific cooking times based on turkey weight:
- 8-12 lb turkey: 80-120 minutes (1 1/3 – 2 hours)
- 12-16 lb turkey: 120-160 minutes (2 – 2 2/3 hours)
- 16-20 lb turkey: 160-200 minutes (2 2/3 – 3 1/3 hours)
- 20-24 lb turkey: 200-240 minutes (3 1/3 – 4 hours)
These times are approximate, as the cooking time can vary a bit depending on the particular model of Big Easy you have, weather conditions, and how cold your turkey was before cooking. It’s always best to use a meat thermometer to confirm doneness rather than rely solely on time.
Factors That Affect Cook Time
There are a few factors that can increase or decrease the cooking time when using the Big Easy:
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Size of the turkey – Larger birds take longer to cook than smaller ones Plan for 10-15 minutes per pound
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Weather conditions – Wind, cold temperatures, rain or snow can lengthen the cook time. Having a covered area helps minimize this.
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Thawed vs. frozen – A frozen turkey will take 50% longer to cook than a thawed one. Make sure yours is completely thawed before cooking.
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Brined vs. unbrined – A brined turkey may cook slightly faster since it starts off moist. An unbrined turkey may require more time.
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Turkey breast size – Birds with a very large breast proportion may need a little extra time to fully cook the breast through.
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Using a lid – Covering the Big Easy with the mesh lid during cooking helps retain heat and can reduce cook time.
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Altitude – At higher altitudes above 3000 feet, turkey may cook faster. You may need to reduce time by 5-10%.
Ensuring Proper Doneness
Relying just on cook times when using the Big Easy can lead to underdone or overcooked turkey. The best way to confirm doneness is by using a meat thermometer. Turkey is safe to eat once it reaches the following minimum internal temperatures:
- 165°F in the thickest part of the breast
- 165°F in the innermost part of the thigh and wing
- 165°F in the thickest part of the drumstick
The thighs and breasts can cook at different rates, so be sure to check both areas with a thermometer before removing the turkey from the Big Easy. And let the turkey rest for 15-20 minutes before carving so the juices can redistribute.
For extra assurance, you can also monitor the pop-up indicator on the turkey. Once it pops up, that signals the turkey has reached at least 165°F internally. But always confirm with a thermometer too for safety.
Tips for the Juiciest Turkey
Here are some tips to ensure your Big Easy turkey turns out super juicy:
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Brine the turkey beforehand – this infuses flavor and moisture into the meat. Use a salt-sugar-water brine.
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Rub butter or oil under the skin – helps baste the meat from within.
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Cook breast-side up – allows juices to baste the breast meat.
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Avoid opening the lid – opening lets heat escape and can dry out the turkey.
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Let turkey rest before carving – gives juices time to redistribute through meat.
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Carve across the grain – cutting this way keeps turkey moist.
Don’t Forget the Crispy Skin
One of the best things about cooking turkey in the Big Easy is how amazingly crispy the skin gets. Here are some tips for Uber-crispy skin:
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Pat turkey dry before cooking – dry skin crisps up better than damp.
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Rub skin with oil or butter – helps promote browning and crisping.
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Use baking powder rub – alkaline baking powder aids crisping.
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Cook breast-side up – allows skin to crisp directly under heating element.
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Use lid at end – putting the mesh lid on for the last 15-30 minutes helps reflect heat back to the skin.
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Let turkey rest before carving – this sets the crispness so skin doesn’t get soggy.
With these handy tips on cook times, doneness, and getting juicy meat with crispy skin, you can feel confident about cooking a fantastic Big Easy turkey this holiday season!
Easy Every Single Time
There’s really nothing easier than cooking poultry on the Big Easy. It really is as easy as fire it up, put it in, walk away and come back later. Unless the weather conditions are really adverse, you can count on 10 minutes per pound for a turkey.
I cooked a nice big 16 pound turkey in exactly 160 minutes. That’s in 30 degree weather with a very light breeze. I didn’t put the lid on the Big Easy until the last 30 minutes, when I added some color.
I started with a pre-brined turkey. You can certainly get a natural, un-brined turkey and go thru that process, and I have. But for this cook, it was about making things easy, which for them meant getting a turkey that was already brined. You can also inject your turkey for even more flavor, like my Cajun-injected bird on the Big Easy. Or try my buttermilk-marinated turkey.
The basket that comes with your Big Easy can be used, but I must say it’s a bit hard to get a big bird in and out of it. You should get at least the hinged basket shown above if you’re going to cook on the Big Easy. It really makes getting the turkey in or out very simple indeed. See my thoughts on the accessories for the Big Easy here.
If you love your Big Easy as much as I do, check out my page for Big Easy Add-Ons and my free Big Easy eCookbook.
How to Cook Turkey in the Big Easy Fryer
FAQ
How long does a turkey take to cook in the Big Easy?
How many minutes per pound is Big Easy?
How many minutes per pound to cook a turkey?
How long do you cook a Turkey in a Big Easy?
Season the turkey liberally inside and out. Place the turkey into the Big Easy basket and lower into the cooker. Cook for 10 minutes per pound. Check for doneness, 180°F in the thighs and legs, and 170°F in the breast. Always check in multiple locations. Remove the basket from the Big Easy and let the turkey rest for 15 minutes before carving.
How long do you cook a Turkey at 325?
Carefully lower the basket into The Big Easy Cooker and set the timer based on the weight of your turkey. As a rough guideline, cook the turkey for about 10-12 minutes per pound at 325°F (163°C). For a more precise cooking time, refer to the instructions that come with The Big Easy Cooker.
How long does it take to cook a 8 pound turkey?
Poultry in the Big Easy normally takes 10 minutes per pound and this was no exception. Just shoot up the breast with a simple, spicy marinade, drop it in a lit Big Easy, and 80 minutes later (for my 8 pound breast) you have a perfectly cooked turkey that is incredibly juicy.
How do you cook a Turkey in a Big Easy cooker?
Cooking the turkey Drop the turkey and basket into the cooker. Make sure your propane is on, turn the cooker to “on”, then turn the rotary igniter to light The Big Easy burner. That’s it! Now you just have to wait. The Big Easy cooker comes with a wire mesh lid.
How long do you cook a Turkey in a Big Easy Fryer?
Preheat the Big Easy Oil-Less Fryer on high for 15 minutes. Place the turkey in the Big Easy Oil-Less fryer until it reaches 165 degrees F. For this turkey the cook time was 1 hour 45 minutes. Let the turkey rest for 15 minutes. Should I brine the turkey for Big Easy? Brining your Big Easy-bound bird ensures it will be as moist as it is delicious.
What temperature should a Big Easy Turkey be cooked at?
As a general guideline, the average Big Easy cooking times for whole turkeys are: These times are based on cooking at a temperature of 325°F. Larger turkeys over 20 lbs often require using a lower temp of 275°F to prevent overcooking the outer areas before the inside is done.