Today, I’ll show you how to make a juicy and crispy turkey in the Big Easy Oil-Less Fryer. I’ve been cooking turkeys in the Big-Easy Oil-Less Fryer for 11 years and it’s always fun. This recipe is Keto friendly!
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16 Comments
Looks delicious 👍🏽
i am smoking some ribs right now. 1.5 hours left in the smoker then onto the grille with hellfire barbecue sauce.
Skin coating – 1-2 cup of buttermilk/ranch with added spices and panko/bread crumbs. Paint on or rub all over. Buttermilk continues sucking up any additional water and evaporates. Crispy, toasty milk/bread/spiced skin. Further painting on skin for even greater browning and crispiness.
OMG, yummy! Any room left at the family Thanksgiving dinner table ? 🙂 Wish you and your family a wonderful upcoming holidays!!! I absolutely loved the first Big Easy Turkey vid (purchased and was fantastic). I've used mine so much since then and after this vid, have ordered my next / newer one as well. Looking forward, thank you!
Oil-less is the way to go! Happy pre-Thanksgiving! 🦃🦃🦃
✌😋👍💯🦃
The Big Easy is a big secret, its does many things perfectly, not just turkey. Throw some wings on, any roast, even ribs, toss in some potatoes
I love this thing
Great looking bird Jeff. Nicely done 👍🏼
The CharBroil Big Easy is the most successful method for cooking Thanksgiving turkey. I’ve had my Big Easy for over 20 years and it hasn’t failed once in producing the most delectable oil-free fried turkey. It’s also a great way to cook prime rib.
What about butter for the binder?
Just bought my first BE and came across your video. Great post! Question…have you done any injection marinades with these before? Any thoughts/tips?
Thank you for this video! I'm a little late to the game so the rubs you recommended were sold out/wouldn't come on time. Do you have a homemade rub you like to use? Should I use the same rub mixed with the butter for the injection?
Thanks for the videos. I've been using my Big Easy for almost 10 years now. I've cooked so many turkeys! I rinse and dry then inject with Tony's and set in the refrigerator over night. The next day I'll dust it with Cajun seasoning inside and out then place into the Big Easy.
Also, I'll place the turkey inside the basket and then season it. That way I don't scrape off the seasoning.
Was this a pre brined bird? As in was it brined before freezing?
Many thanks! Have you ever added wood pellets for smoke? If so, where do you put them so they will smoke and not disintegrate in the drippings?
Does anyone know what would cause the drippings to be red instead of clear even when the thermometer says the turkey is fully cooked?