I love my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I originally bought it just for turkey, but now use it for whole chickens and wings… regularly. It cooks all things perfectly, like this roasted turkey.
To make a turkey I inject it with a simple injection sauce (see below). Then I mix a few tablespoons of Todd’s Original Dirt with a little olive oil and rub the bird down good. I fire up the cooker and lower the turkey inside. Exactly two hours (10 minutes/pound) later, the turkey is done perfectly and has a great crispy skin! You don’t have to check on it, adjust the temperature, baste it, turn it, talk to it, hover over it…. nothing! And the meat is soooo tasty and soooo tender and juicy!
This is definitely the way I’m doing all future turkeys! Did I mention the easy cleanup? And the fact that it frees up your oven for making sides? You can fit up to a 16 pound turkey in this cooker. If you have a really big get-together, you’ll want to buy 2 of them! Actually I already own three. I keep one at my parents for the times we spend the holidays with them and I keep two here at home for those times when I need to cook more than just a single turkey at a time.
Serve your turkey with some of my fantastic maple cranberry sauce!Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Roasted Turkey on the Char-Broil Big Easy
For the injection sauce
- 1/4 cup butter melted
- 1 cup chicken broth warmed
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the rub
- 2 tablespoons Todd's Dirt any Italian-like seasoning will work
- 1 tablespoon vegetable oil
For the turkey
- 1 10-16 pound turkey rinsed, patted dry
- Injection sauce above
- Rub above
- Start up the Big Easy.
- Spray the turkey basket with non-stick spray.
- Mix the injection ingredients and inject the bird very 1/2"-1".
- Mix the rub ingredients. Rub mixture all over the outside and inside of the bird.
- Place turkey into cooking basket and place in cooker.
- Cook 10 minutes/pound. Check temperature in thighs and breasts to make sure the turkey is done.
- Let rest 10 minutes before carving.