Tiffany Haney
The Big Easy® Fryer is a popular choice for cooking turkey, especially for Thanksgiving. It is an oil-less fryer that can be used outdoors and is powered by a propane tank. The Big Easy® Fryer is designed to be used with the power setting on full, and the fryer should be covered with a wire mesh lid during the last 15 minutes of cooking to create a crispy skin. Before cooking, the turkey should be thoroughly rinsed and dried, and a dry rub can be applied to the outside and between the skin and meat. The turkey is then placed in the roaster basket, with the legs down, and a meat thermometer inserted into the thickest part of the breast. The basket is then lowered into the cooking chamber, and the turkey is cooked until it reaches an internal temperature of 165°F, which takes about 2 hours.
Explore related products
$116.99 $179.99
$144.08 $209.98
What You'll Learn
Preparing the turkey
Next, it's time to season the turkey. You can apply a dry rub between the skin and meat, and on the outside. A dry rub can be a combination of spices such as paprika, ancho chilli powder, onion powder, cayenne pepper, thyme, garlic powder, pepper, salt, and bay leaves. Alternatively, you can inject the turkey with a marinade made of melted butter, chicken stock, and bourbon. You can also brush the skin with oil, such as canola or peanut oil, to help achieve a crispy skin.
Before placing the turkey in the fryer, it's important to prepare the cooking basket. Coat the wire frame of the basket with oil to prevent sticking. Place the turkey in the basket, with the legs down and the breast side up. The bird should be as close to the centre of the basket as possible to ensure even cooking. Insert a meat thermometer into the thickest part of the breast, ensuring it doesn't touch the bone, so you can monitor the internal temperature during cooking.
Finally, refer to the instructions in the manual to light the burner. There is no need to preheat the Big Easy fryer. Plan to cook the turkey for approximately 10 minutes per pound, but remember that cooking times may vary depending on the size of the turkey. Cover the fryer with a wire mesh lid during the last 15 minutes of cooking to achieve crispy skin, but be careful, as using the lid too early in the cooking process can burn the food.
Air-Frying Green Beans: Quick, Easy, and Delicious!
You may want to see also
Explore related products
Cooking methods
To cook a turkey in the Big Easy fryer, you should first remove the giblets, neck, and any plastic or metal ties used to hold the legs or cavity in place. You can brine the turkey overnight if you want. If you do brine it, make sure to remove it about an hour before cooking and then rinse and pat the turkey dry with paper towels.
Next, you can inject the turkey with a marinade. You can make a marinade by combining melted butter, chicken stock, and bourbon in a bowl. Inject this into the breasts and legs. You can also add a dry rub to the outside of the turkey and between the skin and the meat on the breasts, legs, and thighs. A dry rub can be made by combining paprika, ancho chilli powder, onion powder, cayenne pepper, thyme, garlic powder, pepper, salt, and bay leaves.
Then, brush the skin of the turkey with oil, such as canola or peanut oil, using a basting brush. To minimize sticking, you can coat the wire frame of the cooking basket with oil before inserting the turkey. Place the turkey in the roaster basket, with the legs down and the breast side up. Lower the basket into the cooking chamber. Insert a meat thermometer into the thickest part of the breast, making sure the tip does not touch the bone.
Cook the turkey until its internal temperature reaches 165°F, which should take about 2 hours. The cooking time will depend on the size of the turkey, but it's usually about 10-15 minutes per pound. Cover the fryer with the wire mesh lid during the last 15 minutes of cooking for crispy skin.
After cooking, lift the roaster basket out of the 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, carve, and serve. You can use the drippings at the base of the fryer to make gravy.
Air Fryer Breaded Chicken Nuggets: Quick, Easy, Crispy!
You may want to see also
Explore related products
Temperature and timing
The Big Easy fryer is designed to be powered on all the way to the left and off to the right. All recipes for the fryer are based on operating it at full power. It is recommended to preheat the fryer for 10-15 minutes. The temperature should be set to 350°F.
The internal temperature of the turkey should reach 165°F. This should take about 2 hours. The cooking time is approximately 10 minutes per pound of turkey. However, the outdoor temperature and wind could affect the cooking time, so it is important to monitor the internal temperature of the turkey closely.
Insert a meat thermometer into the thickest part of the breast, ensuring that the tip does not touch the bone and that the dial is easily readable when the basket is in the cooker.
During the last 15 minutes of cooking, cover the fryer with a wire mesh lid to achieve crispy skin. Using infrared heat reflected back into the cooking chamber will create this effect. However, if used throughout the cooking process, this level of heat can burn the food before it is fully cooked.
Once the turkey is cooked, lift the roaster basket out of the chamber and place it on a shallow sheet pan. Allow the turkey to rest for 10 to 15 minutes before removing it from the basket.
Air Fryer Frozen Chicken Schnitzel: Perfect Timing
You may want to see also
Explore related products
Using the fryer
First, ensure your turkey is fully thawed on the inside. If it is still frozen, it will not cook properly. Remove the giblets, neck, and any plastic or metal ties used to hold the legs or cavity in place. You can brine the turkey overnight if you like. If you do, remove it from the brine about an hour before cooking, then rinse the bird and pat it dry with paper towels.
Next, apply a dry rub to the outside of the turkey and between the skin and the meat on the breasts, legs, and thighs. You can also inject the turkey with a marinade at this stage. Then, brush or spray the outside of the turkey with oil.
Place the turkey in the roaster basket, with the legs down. To minimize sticking, coat the wire frame of the cooking basket with oil before inserting the turkey. Lower the basket into the cooking chamber, with the bird standing, breast side up. Insert a meat thermometer into the thickest part of the breast, ensuring the tip does not touch the bone.
Cook until the turkey's internal temperature reaches 165°F, about 2 hours, or 10-15 minutes per pound. Cover the fryer with the wire mesh lid during the last 15 minutes of cooking for crispy skin.
Once the turkey is cooked, lift the roaster basket out of the chamber and set it on a shallow sheet pan. Allow the turkey to rest for 10 to 20 minutes. Then, remove the turkey from the basket, carve, and serve. You can use the drippings at the base of the fryer to make gravy.
Air-Fryer Crescent Rolls: A Quick, Crispy Treat?
You may want to see also
Explore related products
Carving and serving
Once the turkey has finished cooking, lift the roaster basket out of the cooking chamber and place it on a shallow sheet pan. Allow the turkey to rest for 10 to 15 minutes. Then, remove the turkey from the basket.
When you're ready to carve, start by removing the legs. To do this, pull the leg away from the body and cut through the joint that connects the leg to the body. You can then separate the thigh and drumstick by cutting through the joint between them. Repeat this process on the other side.
Next, remove the wings. Cut through the joint that connects the wing to the body, and then cut through the joints that separate the wingette and drumette. Again, repeat this process on the other side.
Now, you can start slicing the breast meat. Using a sharp knife, cut thin slices of meat perpendicular to the breastbone. Start at the top of the breast and work your way down. Be careful not to cut too close to the bone, as you want to keep the slices intact.
Finally, don't forget to remove the meat from the back and thighs. You can use your hands or a knife to pull and cut the meat away from the bones.
Arrange the carved turkey on a platter and serve it with your favourite holiday dishes and trimmings. Enjoy!
Air-Fryer Indian Fry Bread: Quick, Easy, Delicious!
You may want to see also
Frequently asked questions
First, remove the giblets, neck, and any plastic or metal ties used to hold the legs or cavity in place. Rinse the turkey thoroughly and pat dry with paper towels. Apply a dry rub to the outside of the turkey and between the skin and the meat on the breasts, legs, and thighs. You can also inject the turkey with a marinade. Lightly spray or brush peanut or canola oil on the outside of the turkey. Place the turkey in the roaster basket with the legs down. Lower the basket into the cooking chamber and cook until the turkey's internal temperature reaches 165°F, about 10 minutes per pound.
Cover the fryer with the wire mesh lid during the last 15 minutes of cooking. This will give the skin a crispy texture.
Insert a meat thermometer into the thickest part of the breast so that the tip does not touch the bone. The turkey is done when the internal temperature reaches 165°F.
