Savory Turkey on the Char-Broil Big Easy

I think that like most people, I purchased my Char-Broil Big Easy for making Thanksgiving turkey. And I’ve sure made my share of fantastic turkeys using it, too. From spicy to savory, the Big Easy does turkey amazing, each and every time. This recipe produces a tremendous bird, filled with the flavors of Thanksgiving. It looks fantastic, tastes delicious, and is so moist and tender. All that and so very easy to make, you can’t beat the Big Easy time and time again.

Savory Turkey on the Char-Broil Big Easy

When injecting the turkey it’s important to be consistent. You don’t want to bite into huge pockets of injection in one bite, only to get nothing in the next. Don’t rush the process. Take your time and get the injection in everywhere, from just under the skin, to deep inside the breast meat.

I use a heavy duty injector that has larger holes for injecting liquids that have big chunks of ingredients. Even so, it can be challenging and sometimes clogs. I recommend grinding your spice ingredients first so they are fine enough to easily flow through the injector.

Also try my beer-and-butter Big Easy turkey!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Savory Turkey on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Resting time 30 minutes
Servings 10 servings
Author Mike

Ingredients

For the turkey

  • 9 pound bone-in turkey breast
  • olive oil

For the injection

  • 1/4 cup olive oil
  • 1/4 cup water
  • 3 tablespoons Worcestershire sauce
  • 1/2 seasoning from below

For the seasoning

  • 2 tablespoons kosher salt
  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 2 teaspoons ground bay leaf
  • 2 teaspoons ground thyme
  • 2 teaspoons ground sage
  • 2 teaspoons finely ground black pepper

Instructions

For the seasoning

  • Combine all ingredients. If your injector does not have large holes you will want to grind the mixture first, using either a mortar and pestle or spice grinder. Half of the mixture will be used for the injection, while the remaining seasoning will be using as a rub for the outside of the turkey.

For the injection

  • Combine all ingredients with half of the seasoning mix. Whisk well to dissolve the salt.

For the turkey

  • Inject the injection mixture evenly into the turkey. Get it everywhere.
  • Lightly rub the outside of the turkey with oil. Sprinkle with the remaining seasoning.
  • Fire up your Big Easy. Add the turkey to the Big Easy basket and lower into the cooker.
  • Cook for approximately 20 minutes per pound. Let the turkey reach 165 F for white meat, 175 F for dark meat. Remove from the cooker and let rest 15-20 minutes before slicing.

Notes

This recipe is for a 9-pound bone-in turkey breast. Larger breasts or whole turkeys may require that you double the amount of seasoning and injection ingredients. The cook time will also be longer. You can usually plan on 20 minutes per pound with the Big Easy.
You will need a good injector for this recipe. One with larger holes, preferably.

Easy Large Turkey on the Char-Broil Big Easy

I’ve roasted a ton of turkeys in my Char-Broil Big Easy. It’s why I originally bought the oil-less fryer. I loved it so much the first time that I bought two more, keeping one at my parents house for a fantastic 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.
Easy Large Turkey on the Char-Broil Big EasyThere’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 kept the lid off the Big Easy until the last 30 minutes to then add a little 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 easy, and easy means getting a turkey that’s already in a solution that brined the bird for me. 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.

You can use the basket that comes with your Big Easy, but I admit it’s a bit challenging getting a big bird in/out of it. If you’re going to do any amount of cooking on the Big Easy (and you should) I recommend that you at least get the hinged basket like you see in the picture above. It really makes getting the turkey in or out very simple indeed. See my thoughts on the accessories for the Big Easy here.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Easy Large Turkey on the Char-Broil Big Easy

I used a pre-brined turkey. You can easily identify a bird that is already in a brine solution by looking for the words 'Contains up to 8% of a solution of water, salt, spices, and natural flavor' or something similar on the packaging.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 1 big turkey
Author Mike

Ingredients

  • 1 large turkey up to 16 pounds (completely thawed if frozen)
  • Vegetable or canola oil
  • Your favorite seasoning salt and pepper are just fine too! DO NOT use a seasoning mix that contains sugar as it might burn under high temperatures.

Instructions

  • Fire up your Big Easy.
  • Remove the turkey from the packaging along with any turkey neck and giblets that might be there.
  • Rinse the turkey in cold water and dab dry with paper towels.
  • Very lightly coat the turkey (inside and out) with the oil. You only want enough to help the seasoning adhere and to help crisp the skin.
  • 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.

Roasted Turkey on the Char-Broil Big Easy

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.

Roasted Turkey on the Char-Broil Big EasyTo 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

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 -10
Author Mike

Ingredients

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

Instructions

  • 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.