Cajun spices are the favorite flavors for fried turkey – and in the traditional “hot oil” frying these can only be injected or applied after the turkey is cooked. With this method in The Big Easy, you can apply a Cajun spice rub on the outside of your turkey, as well as stuff it with aromatic spices and inject it with marinade – for the complete “Louisiana Style” experience.
Cajun spices are the favorite flavors for fried turkey - and in the traditional "hot oil" frying these can only be injected or applied after the turkey is cooked. With this method in The Big Easy, you can apply a Cajun spice rub on the outside of your turkey, as well as stuff it with aromatic spices and inject it with marinade - for the complete "Louisiana Style" experience.
Ingredients
- Whole turkey (see product manual for size recommendation)
- 3 tablespoons Peanut oil
- Creaole Seasoning dry rub (Lower sugar contents)
- Optional Inject turkey with Cajun-style seas
Instructions
- Remove the giblets, neck, etc.
- Remove any plastic or metal ties used to hold legs or cavity in place.
- Brine overnight if desired.
- Remove from brine about 1 hour prior to cooking, rinse and pat dry with paper towels.
- Apply dry rub between skin and meat if desired, rub on the outside will flavor the skin and not the meat.
- Lightly spray or brush peanut oil on outside of turkey.
- Place turkey, legs down in the cooking basket.
- NOTE:_To help prevent sticking, oil the wire in the cooking basket before placing turkey in it._
- Insert meat thermometer in the breast so that the tip does not touch bone and the dial is easily read when the basket is in the cooker.
- Light the burner according to instructions in manual - no pre-heating required.
- Plan to cook the turkey for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned" 20 minutes begin.
- When the thermometer registers about 5 degrees below the target temperature of 165F degrees - turn off the cooker and remove the cooking basket with the turkey in it. Place the basket in a shallow jelly roll pan and rest for about 15 minutes while the turkey continues to cook from internal heat.
- Remove the turkey from the cooking basket.
- After the turkey rests for about 20 - 30 minutes total it will be ready to carve.
Notes
*Cooking times are approximate. The actual cook time will depend on the size of your turkey.
You say to place the legs down in the big easy, yet your picture shows wings wings are down….I presume the picture is incorrect?
Bob – The turkey will cook either way, but we recommend you cook with the breast up for easier access to the breast to use your thermometer. You can also monitor the darkness of the skin on the breast when you have it breast up. It’s really up to you. Hope this helps!
Thanks! – Michael
What is the largest size turkey you can use in the fryer?
Liz – You can fit up to a 17lb turkey in the Original Big Easy Oil-less fryer or the Electric 2-in-1 and up to a 25lb turkey in The Big Easy Smoker, Roaster, & Grill.
-Michael
I am going to use cajun injectiors do I need to brine if so what do I need to do. I cook on last year and did not brine and My dad thought it was really moist?
Well Brandy – I think you just answered your own question!
If your dad thought it was really moist, no need to brine! The big easy does such a great job you don’t have to brine your turkey just to get the moist turkey you are looking for. Just inject it with what ever you want to use then drop it right on in the Big Easy. Thanks for the question and happy Thanksgiving!
-Michael
I cooked the turke as recommended and when thr breast meat reached he 165 degree I tookit out but thr drumsticks, which were on the bittom were only at 135 degrees. Is there a way to correct this?
Mark- Sorry to hear about this. The Big Easy can sometimes take a little bit to get used to, but once you’ve got the hang of it it will provide amazing flavors every time. When using your Big Easy, was the mesh lid left on the top the entire time? If so, this will trap heat around the top of the cooking chamber and actually cause the top of the food to finish before the bottom. To obtain a thorough cook and crispy skin, only put the top lid on for about the last 20 to 30 minutes. – Dustin
I have cooked an ass load of birds/turkeys in this thing. BRINE BRINE BRINE!!!!! I use 1 gallon vegtable stock, 1 and 1/2 cup zaterans seafood/crawdad seasoning.3 gloves smashed garlic, bring to very light simmer and stir. Let cool down. Clean bird. Put in 5 gallon bucket breast down. Pour in stock and add water to cover. Let sit 45 to 1 hour per pound. Pull out rinse,and throw in big easy. They will call you the turkey king and will come out of the woodwork to get more next year.
Alexzander
I didn’t see what setting to put the big easy on. Do you need to put your infrared on high?? Medium???? Low???? while you are cooking this turkey??????