From my experience I think the 12lb size bird is perfect for cooking in The Big Easy. Based upon the feedback and comments posted in The Big Easy Users Forum - I'll pass along some thoughts on how you might go about ensuring your holiday dinner is a success (well, at least as far as the birds are concerned!) in The Big Easy or Big Easy Smoker, Roaster, Grill.
1 whole turkey 12 - 13 lb is a good size
Spice rub if you like
Aromatics like herbs, onions and/or citrus
Two days before your big dinner make sure the turkey is either thawing (if frozen) or thawed and begin the brine process one day before. It seems most everyone agrees that brining the turkey is a great idea. If you like, you can also boost flavors by injecting the bird before you cook - but that doesn't add moisture the way brining does.
As for stuffing, well - I've made my case for not stuffing the bird with edibles (not enough room to make it worth the effort) and I recommend 'aromatics' like herbs, onions, garlic, lemon, etc.
The day of your meal, make sure your cooker is on a level area that is located in a place that is out of the wind because that only causes problems.
I find it helps to wipe the cooking basket with a paper towel that I've lightly coated with vegetable oil to help prevent the minor sticking that can occur. I'd leave the bird out after rinsing so they achieve room temperature before cooking.
You won't need to baste while cooking and be sure to avoid any rubs or sauces with sugars on the outside of the bird, these will caramelize and then burn long before the bird is done.
Place the bird - breast up - in the cooking basket and place the basket in the cooker. Turn it on.
At 12 pounds it should take about 90+ minutes to cook to just under 10 degrees from the target temp. I use the handle to lift the basket and set it on a baking sheet whilst I probe various parts with an instant read thermometer. Do also use the meat thermometer provided or one you prefer - to remain in the bird when cooking.
To remove the bird lift the basket and unceremoniously 'dump' the bird into a holding tray and use your hands to bet the back down and breast up - cover the bird with aluminum foil making sure to seal the edges of the tray, and then place a couple of towels on top to serve as additional insulation. It's gonna keep cooking, retain all the moisture sealed in by the infrared 'searing' and be juicy and tasty.
I'd recommend you present this bird and then go to the kitchen to carve it... unless you are a virtuoso at bird carving, do it in the confines of the kitchen and make a lovely presentation on a platter.