Big Easy Oil-less Turkey Fryer


Charbroil Big Easy Oil Less Infrared Turkey FryerThis week the Big Easy Oil-less Turkey Fryer from Char Broil was added to my cooking arsenal. I didn’t know what to expect. There seemed to be a lot of marketing hype surrounding it, which always makes someone skeptical. I figured the proof will be in the final product.Though I thought this could be an easy and safe way to cook a turkey, there seemed to be a bit of marketing hype here, too. I wouldn’t call it a fryer. At first glance, it seems to be a gas oven. The heat source is a propane burner ring that wraps 360 degrees around the bottom of the unit. I’m not sure where the term “infrared” comes from. The turkey sits inside of an aluminum bucket, so to speak. The burner heats the bucket from the perimeter of the base. This is purely an indirect cooking method. The unit has an igniter on board as well as a thermostatic control.
The unit really has me curious.

Brined a 13 lb turkey to go into the Big Easy Oil-less Turkey Fryer from Char Broil. Instructions suggest 10 minutes per lb. But they also suggest going to 180 degrees in the breast. Eight minutes seems like a better rule of thumb to get closer to 160. Frankly, once I’m above 150 in all parts of the bird, I’m happy.

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I’m using one of my Cambros to brine the bird. Put it up on end so that the lid is on top. Placed the bird inside of two trash bags and added ice to the top. Looks like you can get 2-3 birds in there.

Brine Recipe

  • 2 C Soy Sauce
  • 2 C Red Wine Vinegar
  • 1/2 C Worchestershire
  • 2 C Brown Sugar
  • 2 C Kosher Salt
  • 2 Gal Water

Using hot water or boiling your brine will help dissolve the sugars. You wouldn’t need to add all of the water right away. Just enough to get the sugar dissolved. Of course be sure to cool it down prior placing the bird in the solution.

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The final step was coating the bird in our Plowboys BBQ Yardbird rub and olive oil. As it turned out, the sugar and paprika in the rub burned under the high heat. Almost all commercial bbq rubs are going to have too much sugar. This is why the cajun seasonings work so well for fried turkey.

Initially, I was impressed. Seasoned everything, prepped the turkey, and dropped it in. Immediately, it started sizzling. Smells wonderful!! After 15 minutes, the skin was starting to caramelize. The burner wraps 360 degrees around the bottom of the cooker. You can see it without the cooking cylinder in place: Ring of Fire.
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The mesh lid does contribute to the crisping of the top of the bird. So far, this thing is living up to the hype.

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The turkey sits in a basket which is dropped into the cooking chamber.

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Wow, this thing really works. Results were much like turkeys I’ve fried. Too much sugar in my rub, so the skin got dark, but it was crispy just like a deep fried turkey. Its the real deal, people! I was skeptical, but not anymore.

13 lb turkey done in under 90 minutes. Once it starts getting close, don’t go very far.
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BONUS: We got a quart of juice from the bird for gravy.

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November 20th, 2007
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Comment Number:
1
Written by:
Chuck Marting
Posted on:
November 20, 2007 at 8:20 pm

I have been curious about the Big Easy myself. I just received one and look forward to trying it out.
I like the idea of applying rub to the turkey and not worrying about the oil washing it away. Great article Todd, Cant wait to try it out!!

Comment Number:
2
Written by:
Andy Groneman
Posted on:
November 21, 2007 at 1:44 pm

Just a brief note on your your infrared comment. Infrared is the light spectrum just below visable light that we feel as heat. For example, once the bricks in a fireplace are hot - you feel heat from them even after a fire is out. That heat is radiant, infrared output from the bricks. Our friends at Rasmussen Iron Works have a great write up on thier website about the benefits of infrared cooking. They produce the Solaire Infrared Grills and provide a great illustration of Infrared cooking and radiance vs. convection/conductance on thier website: http://www.rasmussen.biz/grills/whatsIR.html

Comment Number:
3
Written by:
CB
Posted on:
November 26, 2007 at 6:24 pm

Hi, I write the newsletter and web log called Sizzle on the Grill, sponsored by Char-Broil. It’s been my pleasure to “play” with several of the new infrared products that Char-Broil has and will be introducing. I have to remind myself all the time that cooking with infrared is a different experience than convection or conductive cooking. Infrared affects the meat when it “hits” it and doesn’t require the transfer medium of air, oil or metal - and that takes a bit of getting used to. I’ve cooked turkeys, leg of lamb, chicken, fish, pork and beef in The Big Easy and it takes just a bit of adjustment to my thinking to produce very tasty results. This weekend while cooking Thanksgiving turkey at a neighborhood fire station I found myself describing the cooking chamber of The Big Easy as a non-rotating rotisserie - the meat is getting “hit” on all sides by natural infrared energy and that means it cooks more evenly and also gets a great crust on it. I’ve also found that using a rub is all I need - no oils on the outside of the meat. The infrared affects the fat in the skin of poultry just perfectly to crisp it up and on a roast beef or pork the salt & seasoning drew out protein-rich moisture which browned up beautifully.
The Big Easy certainly isn’t the perfect backyard cooker - but it is easy! We’ve got lot’s of comments, tips, suggestions and recipes at www.sizzleonthegrill.com

Comment Number:
4
Written by:
barry england
Posted on:
November 27, 2007 at 1:37 am

Type your comment here.I bought the big easy oiless turkey fryer,and let me tell you it is wonderfull. I have already cooked 2 turkeys and 1 ham in it in the last 4 days.they all came out just like the deep fried turkeys would do but without all of the fat. I have already saved about 75.00 just on oil itself.Thanks for coming up with something simple and not expensive.

Comment Number:
5
Written by:
Jason
Posted on:
July 4, 2008 at 1:05 pm

You mentioned the bucket is aluminum, but is in fact stainless steel. Otherwise, great article! I’ve used the Big Easy for 4 turkies and a 12 pound roast and am always amazed at how nice and tender and juicy the white meat is. This unit is worth every penny!

Comment Number:
6
Written by:
Todd M. Johns
Posted on:
July 7, 2008 at 2:14 pm

You are correct, Jason. Thanks for the clarification.

Comment Number:
7
Written by:
LJolly
Posted on:
August 9, 2008 at 5:52 pm

I’m going to do the turkey tonight. Tried it on 2 cornish hens 2 nights ago with mediocre results. Both hens sat on the bottom of the basket. At 50min, the birds looked done with nice and crispy skins and breasts measuring 150F. On serving the backs of the bird were still pink and underdone. Also had a problem getting the hot birds out of the deep basket–burned my forearm getting them out. How have you guys gotten the turkeys out without making a mess or tearing the turky up??

Comment Number:
8
Written by:
Steve Hanson
Posted on:
August 24, 2008 at 6:23 pm

Hello! I have the big easy,when I cook a chicken maybe 4 pounds the outside gets nice and done but the inside is still pink .I need some tips on how to avoid this problem.Even when the temperture reads 170 deg.I still cut into the chicken just to be sure but the inside Is always pink.Thanking you In advance for your advice. Steve

Comment Number:
9
Written by:
Joan Zito
Posted on:
November 12, 2008 at 1:56 am

Want to send as a Thanskgving gift but after reading all comments I am left wondering a few things. How do you remove the bird without it falling apart and burning yourself? Why would the backs of the birds be pink while the rest of the bird is done? If you can help with these or any other comments I’d appreciate it.