Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
“Crazy good” are the first words that came to mind when I first tasted this buttermilk-marinated turkey. Cooked up on the Big Easy it was very, very tender and juicy and absolutely packed with flavor. Delicious. Every bite. I’ve cooked a lot of turkey on my Big Easy and I have to say I’ll probably never do breasts any other way. Sure I may mix up the seasonings I add, but the underlying recipe of marinating the breast for a few hours in buttermilk and lemon will stay the same – they are what make the meat so tender and juicy.
I cooked a 10 pound breast in almost exactly 100 minutes. It needed a little more time thanks to a cool light breeze. On a perfect day with perfect conditions 10 minutes per pound would’ve been all I would’ve needed.
Does it get any easier than that? I left the lid off my Big Easy for the first 30 minutes then added it to get more color on top. I probably could’ve used an extra 10 minutes with the lid on just to get the color a bit more even but hey, it was fantastic anyway!
The next question is: Can I use the same technique for cooking a whole turkey? I don’t see why not! As long as it’ll fit in a large turkey bag (I used a small one for just the bone-in breast) I suspect that this approach will be perfect for any bird.
Do not marinate for over eight hours. The lemon juice will start to break down the meat. Eight hours max is the rule you want to go by.
Also try my easy large turkey and my beer n’ butter turkey on the Char-Broil Big Easy
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Buttermilk-Marinated Turkey on the Char-Broil Big Easy
- 1 quart buttermilk
- 6 cloves garlic minced
- 1 lemon thinly sliced
- 2 sprigs rosemary
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 turkey breast 5 to 6 pounds, bone-in, skin on, rinsed
- Olive oil
- Combine buttermilk, garlic, lemon, rosemary, salt and pepper in a large bowl.
- Place turkey in a large resealable container or baggie.
- Pour in the buttermilk mixture. Seal the container and place in refrigerator for 8 hours, turning the breast every hour so that each side gets some time in the marinade.
- Fire up your Big Easy.
- Remove the turkey breast from the marinade, which you will discard.
- Pat the breast dry and rub a small amount of olive oil all over the turkey. Transfer to the Big Easy basket
- Transfer basket to the Big Easy and cook until the breast measures 165 F as tested in several locations. Use 10 minutes per pound as your starting point. My turkey, a 10 pounder, took 110 minutes.
- Remove the basket from the Big Easy. Let cool slightly before removing the breast to a cutting board. Let rest another 15 minutes before carving.
Nutritional values are approximate.