Great video. Hopefully propane continues to be available in the future for San Fran (NOCAL) residents so you can make more delicious turkeys! Thanks for the video.
Yeah it really is stupid that Cali sits on one of the largest natural gas deposits in the continental United States but won’t tap it. Instead we’ll purchase it from out of state, other countries & vilify it’s use 🤦🏻♂️
Just did my first turkey following these instructions. It was the absolute best most delicious turkey I’ve ever tasted. Kids and wife loved it. Parents said the same. It’s so simple. Used the same flavor for injecting and same dry rub. I set a timer for 1 1/2 hrs and stuck the thermometer in it. Used a digital one to compare and check different spots throughout. I put the lid on about half way through.
Happy to hear you enjoyed the turkey! More & more I’ve grown to love the simplicity of using the big easy. Even if I only use it for turkeys during the holidays it’s still better than oven baked, doesn’t come with all the cost & danger of oil fried, but more importantly it frees up my oven to cook other things
A friend of mine let me borrow his big easy last year and the whole fam said it was the best Turkey we ever had. I bought one about a month ago and have cooked ribs and pork butt in it and I love it. I can't wait to get my Turkey done for this Thanksgiving. Great video.
I bought one of these last year and my whole family loves it! Last year I cooked a turkey and a ham in it, this year I ended up cooking 3 turkeys. So easy to use and it comes out amazing! Great video I am gonna have to try that marinade on my next one!
I inject, or not.......Season, Rub and Cook Boston Butts in mine too.......use a good Thermometer to check interior doneness to your liking and Boom !!!
Another pro is it's much safer than an oil fryer. I love my big easy. I borrowed a friend's to try out for Thanksgiving a few years ago. Everyone loved it so I bought one and have ised it every year since to cook my turkey. It's als great for ribs chicken bbq etc. Nice video!!
It certainly a healthier option & less mess to be sure. While it has some of the same attributes as a deep fried turkey & makes for a great substitute, it’s not the same. But it’s as close as you can get without being the real thing!
Be sure to fire that puppy up before the big day. Gotta burn off any manufacturing oil & debris. Plus, it’ll give you an opportunity to do any troubleshooting should it not function properly.
I so much appreciate the video my nephew has gone vegan and has gave me as the recipient this fryer told me it was so much easiness to it and I appreciate you making the time and showing us novices the ropes God bless thanks once again..Samuel t
Well thank you soo much! Appreciate you watching & commenting. This cooker is just so easy to use that you feel like you should be doing something, but you don’t have to 😂
Dude!!! Great video!! I really appreciate what you've done here!!! Thank you!! I was, at first, intimidated by this thing!! You have put all that to rest and I can not wait to cook!!!
The only Con to this method is, I get asked all the time “can you cook my next Turkey next year “ You can basically cook anything except a brisket in the big easy.
Thanks for the video, I have one question. You can put whatever you are cooking, in a non pre- heated cooking device and just turn it on. Or do you have to pre-heat it first? Great job and video.
Once you do, you’ll be impressed with its ease of use. Then you’ll be asking yourself “what else can I make in this thing”? Before you know it you’ll be making hams, rib roasts & chickens.
I have been cooking on my big easy for 4 years now, this video is the most accurate and on point. thank you. I am from Louisiana, so use the exact injection as you do. thanks for the video
At first I liked the video before even watching it because of the shirt, go Niners. But you have awesome content, and did a great job with this video because I was expecting to cook my same size turkey for much longer. Thank you for this tutorial and review. Def a favorite video, I’ve watched many.
I've used mine twice now here in Toronto, Canda. First time was in Oct when the outside temp was warmer, and recently at Christmas in Dec with frigid outdoor temps and it took almost 30-40 minutes longer to cook the bird. I use a bluetooth bbq thermometer and an old school metal probe thermometer. Cooking this way is the absolute definition of set it and forget it. Came out amazing both times, don't think I will be ever going back to actual deep frying again. Only thing I missed about the actual deep frying is the quickness, but it's just not worth the expense of the oil, unless you are reusing it for something else after. Mine is already halfway to paying for itself. A definite 10/10
That’s awesome & definitely couldn’t agree more! Just curious, when you say frigid, I’m assuming freezing temps or snow outside did you utilize the mesh metal screen for the duration of the cook or do you have 3-1 model that smokes as well?
Does anyone know how many times you can re-use the peanut oil for a conventional turkey fryer? I can't beleive it would be a one time use, specifically at how much oil cost now days. btw, great video, I dropped a like, and bought the Big Easy myself just yesterday, and cooked a chuck roast in it, turned out fantastic!!!
When I’m catering fried turkeys, generally I can make 5 provided you stay on the flame & monitoring the oil temp consistently. While the smoke point for peanut is 450f the more you fry in it, the more it’s viscosity & smoke point drops. After 5-6 fry’s it’s pretty much toast & the smoke point will be around 350f & any further attempts to fry in it will leave your food with a burnt flavor.
You might also consider using creamy liquid shortening. Which is a great alternative to using peanut. Specifically if you are not sure of people’s allergy status. The CLS has a smoke point of 450f as well. The best part is that it’s specifically for heavy frying applications & costs about $15-20 less than peanut when purchased in 35lb bulk containers as you would for frying turkeys. For instance peanut oil this year was $56 in 35lb, CLS was $32 in 35lb.
@@MrLiberalssmell Well there are more uses for a traditional turkey fryer than just frying turkeys. We do use it for making crabs, seafood boils, making large pots of gumbo or chili & fish fry’s just name a few. It doesn’t need to just occupy space until thanksgiving. It’s kinda been real helpful when I host large parties & need something that can handle making large batches.
joe p It really does a good job cooking turkeys & few other items as well. At first I was skeptical, you look at it after an hour, your like IDK. It doesn’t look that great, coloration is uneven, then in that last 30 mins the skin starts to blister, that golden hue starts to appear & it’s like...oooh yeah!
Thanks for checking out the video & commenting. I’m sure you’ll find the Big Easy an awesome tool for cooking many things other than turkey as well! Happy Thanksgiving & go Niners! (even though this season feels like it’s a wrap)
I have the Butterball/Masterbuilt oil less turkey fryer. It came with a clear lid but not the metal one like this. Can you tell me how that metal lid gets the outside more crisp? Do you think I can put something like a jerky rack over it towards the end of the cook and get similar results? Thanks!
Interesting, I’ve never seen one with a clear plastic lid. As you noted mine has the metal mesh lid which works by refracting the heat from the top & increasing the overarching temperature thus increasing the exterior crisping. I imagine your fryer has instructions on how to achieve similar results with your respective fryer. I mean after all, it is an oil-less fryer. Sorry I couldn’t be more help, but I do appreciate the question & you checking out the video.
Those cookers really do a good job. I've seen other channels use them. One trick on getting the bird out of the basket is if you happen to own a PBC, you could use the turkey hanger to put inside the turkey, then lift it out the basket with the tool. If you don't have a PBC, you can order the turkey hanger accessory. Nice job on the cook and video.
Thanks Phil! I may indeed give that a shot. I’ve also considered using the base from a traditional turkey fryer for that same ease of removal. Just haven’t built up the nerve to see how it affects the cook.
Another "Pro" for using the Big Easy Friends to go along with "@Big Shticks" Tips is that it Free's up the Oven inside for all of the other Goodies wanted at the Holidays......If it's not a Holiday, You're not heating up the house........;)........God Bless and Keep You........
I picked up a used unit (used 2 times), looks exactly like yours; says "Big Easy" on the front. Some have different labels. I have cleaned and polished it up and will be doing a Christmas turkey next weekend. I hope it is as crispy as yours!
Hey man I did my first turkey this past Thanksgiving, it came out slightly undercooked on the bottom, and the legs... any tips on avoiding this? I cooked it to 165 plus.
Cephus 661 My first suggestion would be to ensure the turkey is completely thawed & allow to sit at room temperature for a few hours. This will ensure even & thorough cooking. Second, on occasion I’ve purchased turkeys that have some difficulty sitting upright. I simply try to adjust the legs forwards or backwards to ensure that the tail is elevated off the bottom of the cooker. I think doing these two things should resolve your problem.
Marty Barrios Thanks for stopping by & commenting. It doesn’t get much easier than the big easy that’s for sure. Definitely one of favorite ways to prepare a turkey.
Rob Ford21 The butterball xl is an ok starter fryer. It uses less oil than a traditional fryer. It’s temperature recovery time can be an issue. Frying a room temp turkey is fine but the issue comes when dropping ordinary food like frozen French fries it just can’t recover fast enough to crisp. Instead the food sits basically poaching in warm oil until the oil reaches an acceptable frying temp. By that time it’s no longer tender/juicy on the inside, but rather hard & dry. So it’s only acceptable uses was frying turkey which requires the long fry time & making seafood boils. The Big Easy on the other hand makes very juicy & crisp birds without without the use of oil. I’ve also made prime ribs, glazed hams, spareribs & whole chickens with really good to great results. It just can’t make a seafood boil...lol! If I absolutely had to choose between the two I’d choose the Big Easy. Because it does what is says it can do and at $99 it’s $20 cheaper than the BB XL. I hope this helps. Happy cooking!
In many ways yes! But not entirely. The reason I say that, is because frying in oil imparts a flavor unique to the oil used. This method simply gives the exterior appearance & similar texture. In addition to a moist & juicy turkey. You would also be able to use the carcass for broths or soups.
Ideally you want the rested temp of the dark to hit at least 185. No matter what the breast will always hit at least 165 when your shooting for the higher temp in the thighs. All turkeys don’t always rise at the same rate. There will be variants. So if you pull it out within 5-8 degrees of 185 in the thigh your golden.
I really don’t see why you couldn’t. I surmise you’d have a difficult time keeping it inside unless you put the turkey in upside down. I have my own reservations about stuffing birds though. It’s difficult to get the stuffing up to temperature without overcooking the turkey. For me I’d rather use the drippings from the drip pan to make a broth to use as the liquid for a separately prepared stuffing as the turkey rests.
You might as well eat all the skin while it is still crispy since you cooked and carved it. By the time everyone else gets to eat, the skin will probably be soft. That's what I always try to tell myself. I usually leav skin attached that most people trim just so I can have some to sample while I'm carving. Thanks.
Yeah the skin on the breast will always be soft once rested. Even on a traditional oil fried turkey. While i’d love to eat all the skin (I could probably get away with it) I’ve gotta leave something for presentation purposes 😂
Jheovany Aguilera My first question would be how big was your turkey? To take 5 hrs that bird would have to be 30lbs. Otherwise I’d say it would have to be one of two things that could your culprit. 1. Work with a completely thawed turkey that’s also been sitting at room temperature for a few hours prior to cooking. 2. Check to make sure that you have adequate propane flow. One time I used a tank that was about 1/4 full. I noticed after 15 mins it wasn’t as hot as it’s supposed to be. I looked down the little holes on the top and noticed that several of the little holes on the flame ring weren’t lit. I tried opening the valve completely on the propane bottle but it didn’t make a difference. So I exchanged it for a full bottle & it made a huge difference. The flame ring was completely lit with big difference in heat. I hope this helps
Jheovany Aguilera I’m not sure how big they should be but I did notice that the flame sounded & looked significantly stronger than the used tank I had & the entire ring was lit.
I will say that there is a definite taste difference from deep fry in peanut oil, to an oiless fryer. I personally prefer using a deep fryer. But both do an excellent job
POP CULTURE Well sure, any food product immersed into a liquid for any period of time is going to take on its flavor characteristics. However, health wise it’s hard to argue against the product the big east puts out. It’s basically a man sized air fryer that does away with all the risk of a real oil fryer. But I agree, deep fried anything is deliciousness that’s hard to duplicate. Although this comes pretty close.
@@BigShticks i have a big easy, healthier yes, but seriously...who wants a healthier Thanksgiving?!?! How many times a year does the average person cook a fried turkey? Thanksgiving is a holiday where we can pig out and not even think of calories or cholesterol meds and ill be frying 2 birds up this afternoon. Happy Thanksgiving!!
POP CULTURE I hear ya. I’m just giving you my opinion based on my order totals. I actually do get plenty of air fried orders. More than I can accommodate that’s for sure. As for The Who wants to think of calories and healthier options...nobody really. But let’s be honest here, I’m a nurse, I got plenty of patients losing toes, feet, calf’s & whole legs for that matter because they kept saying what’s one meal, one more day. I love me some deep fried anything, believe me. But for those who can’t, this is deep fried to them. I appreciate the feedback & you taking the time to comment.
A friend cooks his turkey breast down with the top on the whole cook and has the best looking turkey with crunchy skin I have seen. I cook my turkey breast up with the top off until the end and my turkey is a bit burned. I am going to cut the gas down 1 notch and see if that helps. It seems my cooker cooks a little too hot and his a little too cool...but his works great. Mine is ok.
mcconn746 I don’t know what the two different results could be due to. I made a chicken once with the top on and 20 mins into it the chicken was so dark & things started to char which is why I only use it at the end as the manufacturer recommends
Been using BigEasy for years, makes the best Turkey. One comment - try cooking to 150 temp. Completely safe as long as it stays at min. 150 for 10 minutes or so. Much less dry. Good video though!
While I do straddle the line of minimum cook temp from time to time. As a general rule 165f is the line I draw. I don’t pull it at 165f, but rather 10 degrees before. So 155f is the number for me knowing it will continue to rise while resting tented. However, I do realize that various temps combined with time will achieve safe eating temps that are contrarian to conventional cooks. But what is wholly unacceptable to me is a perfectly cooked breast & an underdone thigh/leg. Finding balance between the two has & always will be toughest aspect of cooking whole turkey. Thanks for watching & commenting. Happy thanksgiving!
I hear ya. I just don’t have one. My buddy has one & says: “it is easier to remove a bird but it is a pain in the ass to clean”. I’ve simply resorted to cooking birds in the 13-14lb range that make minimal contact with the basket. I also now allow the bird to rest in the basket for about 30-40mins instead of immediate removal. Which makes it much easier to handle because both the basket & bird aren’t so hot. Thanks for watching & commenting. Much appreciated!
actionman935 What do you think of it? My thoughts are that in theory, it’s great. However, in practice it’s easier to remove but sticks to food more & is a pain the butt to clean.
@@BigShticks I use the collapsible basket & also use Two Sheets of Non-Stick aluminum foil (drape like a cross, or an X, over the turkey, then tuck under, and place turkey in the basket!) When done cooking, just remove the turkey & basket, place on a large platter or kitchen worktop, and the basket will drop down around the turkey! Then just lay the turkey in its side and remove the foil. No problem! The turkey skin will be Brown & Crisp but NOT burnt! This system works for me, and I will be using this method tomorrow! (The basket remains clean! Also, put a 'round' piece of foil in the bottom of the cooking kettle and punch a hole in the bottom to allow the drippings to collect in the drip tray!)
@@BigShticks This year, (tomorrow) I intend to brine the turkey using Kosher salt & brown sugar (1 cup salt and 1/2 cup sugar. soak for 12 hours!) and then DEBONE the entire turkey, removing the wings first! Then I stuff the turkey with a sausage & sage stuffing and place into the basket using skewers to hold & support the turkey upright in the basket.
Just an observation you said you injected half because your kids might not like the spice but rubbed the whole thing with it. You should have rubbed half with the seasoning and half with oil.
falconejo it was just a binder for the seasoning it didn’t enhance, alter or otherwise change the flavor. Much like using mustard as a binder before applying rub to ribs. But I get the premise of your statement.
Have you ever had a problem with the bottom portion taking longer to get to temp and also uneven cooking on the sides. If so what do you do to remedy this problem. (On my last chicken I cooked last week, I cooked it breast side down but did not rotate it quick enough. One side got to 185 before the other side got to 165.) Thank you.
So that’s an interesting question. Generally speaking, with chickens I’ll inject the breast with a salt/sugar solution to give it additional flavor & moisture. I try whenever possible to leave the birds at room temp for a few hours to ensure even cooking. On occasion the breast will reach 165 before the thighs get to 175. That’s why I inject the breast to withstand the additional cook time. But once my thighs reach 172-173 I pull it & allow to rest. The carryover cook will bring temps up 7-10 degrees. To achieve even browning try using a bunk bed in the basket to elevate the bird off the bottom. These can be found on amazon or charbroils website
I just made my second turkey with the big easy and noticed a huge in improvement in the eveness of the cooking by trussing the turkey with butcher's twine. I followed alton brown's video on TH-cam. I made sure to sit the turkey as centered as possible within the basket and was pleased with the results. Both my cooks have only been 11lbs birds though. Not sure how his bird cooked in 2.25 hours @ 14lbs. My 11 pounders each took 3 hours. Once at 41 degrees Fahrenheit outdoors and today's turkey at 3 degrees Fahrenheit. Merry Christmas from Alberta ;)
@@frankfreeman2012 Not exactly my friend. There are different types of infrared heat. For example the heat you feel on your skin from the sun is an infrared (radiant) heat. www.bbqguys.com/bbq-learning-center/buying-guide/infrared-grill-buying-guide
@@frankfreeman2012 In addition, one thing ALL air fryers have in common is a fan to circulate heat. Better known as a convection oven. This cooker has no such fan but rather its shape refracts the heat.
Ltech12 $94 at Walmart new 😉 several @$55 on eBay. Not a bad pickup for a cooker that does exactly what it says it does, well & reliably. Appreciate you stopping by & taking the time to comment
if you like fried turkey, that is about half of the cost of Oil you will use only ONCE. and you can use it to cook about anything you can or would cook in oven or fryer, without the oil
Scorpian King I agree, most folks will use the oil only once. Savvy people will find ways to reuse it. However, I find it very convenient to get a “fried” finish without all the negatives of using oil. This thing makes killer glazed hams, whole chickens & rib roasts to boot. It’s an outstanding value altogether. Thanks for dropping in & checking out what we’re doing!
😂 this thing is beyond safe to use that close to the house. The flame is housed inside the cooker that’s completely enclosed & heats the walls to generate the heat. The exterior of the cooker remains cool to the touch. Being there is no external ignition source & the cooker is open air you’d be hard pressed to create a scenario in which an explosion or uncontrolled fire could take place. But I totally get the concern.
Great video. Hopefully propane continues to be available in the future for San Fran (NOCAL) residents so you can make more delicious turkeys! Thanks for the video.
Yeah it really is stupid that Cali sits on one of the largest natural gas deposits in the continental United States but won’t tap it. Instead we’ll purchase it from out of state, other countries & vilify it’s use 🤦🏻♂️
Just did my first turkey following these instructions. It was the absolute best most delicious turkey I’ve ever tasted. Kids and wife loved it. Parents said the same. It’s so simple. Used the same flavor for injecting and same dry rub. I set a timer for 1 1/2 hrs and stuck the thermometer in it. Used a digital one to compare and check different spots throughout. I put the lid on about half way through.
I also used tin foil in the bottom with a hole in the center get. Put tin foil in the grease trap also. Easier clean up.
Happy to hear you enjoyed the turkey! More & more I’ve grown to love the simplicity of using the big easy. Even if I only use it for turkeys during the holidays it’s still better than oven baked, doesn’t come with all the cost & danger of oil fried, but more importantly it frees up my oven to cook other things
I've been researching Big Easy all morning and feel THIS vid is all a person needs to watch. Kudos 👏
Thank you so much!
great description
A friend of mine let me borrow his big easy last year and the whole fam said it was the best Turkey we ever had. I bought one about a month ago and have cooked ribs and pork butt in it and I love it. I can't wait to get my Turkey done for this Thanksgiving. Great video.
How long on the pork butt?
They now offer a calapsable basket. .awesome it much easier to remove.
No mess, no stress. Thanks for sharing.
Char-Broil Grills
Thank you so much!
I bought one of these last year and my whole family loves it! Last year I cooked a turkey and a ham in it, this year I ended up cooking 3 turkeys. So easy to use and it comes out amazing! Great video I am gonna have to try that marinade on my next one!
James Radney
Yeah, we love it around here too! Did a turkey & standing rib roast in it this year. Turned out fantastic!
@@BigShticks Gonna have to pick up a rib roast now! That sounds delicious!
I inject, or not.......Season, Rub and Cook Boston Butts in mine too.......use a good Thermometer to check interior doneness to your liking and Boom !!!
Another pro is it's much safer than an oil fryer. I love my big easy. I borrowed a friend's to try out for Thanksgiving a few years ago. Everyone loved it so I bought one and have ised it every year since to cook my turkey. It's als great for ribs chicken bbq etc. Nice video!!
It certainly a healthier option & less mess to be sure. While it has some of the same attributes as a deep fried turkey & makes for a great substitute, it’s not the same. But it’s as close as you can get without being the real thing!
I bought one yesterday, I can't wait to use it. Thanks for the video!
Be sure to fire that puppy up before the big day. Gotta burn off any manufacturing oil & debris. Plus, it’ll give you an opportunity to do any troubleshooting should it not function properly.
@@BigShticks I followed your advise and the bird turned out fantastic. Thanks for everything!
@@kbcr500
Good deal
@@kbcr500
Glad to hear it worked out
I so much appreciate the video my nephew has gone vegan and has gave me as the recipient this fryer told me it was so much easiness to it and I appreciate you making the time and showing us novices the ropes God bless thanks once again..Samuel t
Well thank you soo much! Appreciate you watching & commenting. This cooker is just so easy to use that you feel like you should be doing something, but you don’t have to 😂
Dude!!! Great video!! I really appreciate what you've done here!!! Thank you!! I was, at first, intimidated by this thing!! You have put all that to rest and I can not wait to cook!!!
Awesome! Happy to hear it.
Best big easy video ever.
I appreciate that! Happy thanksgiving!
The only Con to this method is, I get asked all the time “can you cook my next Turkey next year “
You can basically cook anything except a brisket in the big easy.
@@richardcobb2852
It’s true, I’ve told folks it’s fried & they don’t know the difference until I tell them it wasn’t 😂
Thanks for the video, I have one question. You can put whatever you are cooking, in a non pre- heated cooking device and just turn it on. Or do you have to pre-heat it first? Great job and video.
Yup!
It is pretty amazing. The temperature probe is a must.
Indeed!
Great video. I just received mine for Christmas and can not wait to use.
Once you do, you’ll be impressed with its ease of use. Then you’ll be asking yourself “what else can I make in this thing”? Before you know it you’ll be making hams, rib roasts & chickens.
Very Beautiful Turkey my friend ~Well Done. Curious Can you get any drippings from that air fryer in the pull out basket ? to make Gravy
Yup, the drippings funnel down into a catch.
I have been cooking on my big easy for 4 years now, this video is the most accurate and on point. thank you. I am from Louisiana, so use the exact injection as you do. thanks for the video
Thank you, I definitely appreciate the feedback & compliment. Happy Thanksgiving!
Can you stuff it ?
What about the drippings to make gravy ?
I wouldn’t because of the way the Turkey is positioned. The drippings end up in a removable drip tray.
Looks delicious !!! never seen one of those Big Easy ones. Looks liks it works perfectly!
SK Canadian Adventures
Thanks, it’s one of my favorite cookers to use that’s for sure.
Awesome video!
Thanks!
Love your video and I'm getting ready to fry one on my Big Easy. Thanks for the good advice.
Thanks for watching!
awesome I am in NEW ZEALAND and I just bought so look out this weekend very helpful thanks
BANG BANG BABY!!! Automatic thumbs up!! Go Niners!!
That’s wassup!
At first I liked the video before even watching it because of the shirt, go Niners. But you have awesome content, and did a great job with this video because I was expecting to cook my same size turkey for much longer. Thank you for this tutorial and review. Def a favorite video, I’ve watched many.
Hey, I really appreciate the feedback. Thank you!
I've used mine twice now here in Toronto, Canda. First time was in Oct when the outside temp was warmer, and recently at Christmas in Dec with frigid outdoor temps and it took almost 30-40 minutes longer to cook the bird. I use a bluetooth bbq thermometer and an old school metal probe thermometer. Cooking this way is the absolute definition of set it and forget it. Came out amazing both times, don't think I will be ever going back to actual deep frying again. Only thing I missed about the actual deep frying is the quickness, but it's just not worth the expense of the oil, unless you are reusing it for something else after. Mine is already halfway to paying for itself. A definite 10/10
That’s awesome & definitely couldn’t agree more! Just curious, when you say frigid, I’m assuming freezing temps or snow outside did you utilize the mesh metal screen for the duration of the cook or do you have 3-1 model that smokes as well?
awesome going to look into this for sure . my grandkids are so precious .
jeff claar
I’m sure you’ll like it
Does anyone know how many times you can re-use the peanut oil for a conventional turkey fryer? I can't beleive it would be a one time use, specifically at how much oil cost now days. btw, great video, I dropped a like, and bought the Big Easy myself just yesterday, and cooked a chuck roast in it, turned out fantastic!!!
When I’m catering fried turkeys, generally I can make 5 provided you stay on the flame & monitoring the oil temp consistently. While the smoke point for peanut is 450f the more you fry in it, the more it’s viscosity & smoke point drops. After 5-6 fry’s it’s pretty much toast & the smoke point will be around 350f & any further attempts to fry in it will leave your food with a burnt flavor.
You might also consider using creamy liquid shortening. Which is a great alternative to using peanut. Specifically if you are not sure of people’s allergy status. The CLS has a smoke point of 450f as well. The best part is that it’s specifically for heavy frying applications & costs about $15-20 less than peanut when purchased in 35lb bulk containers as you would for frying turkeys. For instance peanut oil this year was $56 in 35lb, CLS was $32 in 35lb.
@@BigShticks Thanks for the input. Looks like I am going to retire the old turkey fryer.
@@MrLiberalssmell
Well there are more uses for a traditional turkey fryer than just frying turkeys. We do use it for making crabs, seafood boils, making large pots of gumbo or chili & fish fry’s just name a few. It doesn’t need to just occupy space until thanksgiving. It’s kinda been real helpful when I host large parties & need something that can handle making large batches.
Good shit just bought a big easy used it for the first time this thanksgiving Everyone was in love
joe p
It really does a good job cooking turkeys & few other items as well. At first I was skeptical, you look at it after an hour, your like IDK. It doesn’t look that great, coloration is uneven, then in that last 30 mins the skin starts to blister, that golden hue starts to appear & it’s like...oooh yeah!
Awesome video. I have purchased a big easy. I will be using it for the first time. Thanks for the pointers and Go Niners. That's my team.
Thanks for checking out the video & commenting. I’m sure you’ll find the Big Easy an awesome tool for cooking many things other than turkey as well! Happy Thanksgiving & go Niners! (even though this season feels like it’s a wrap)
Loved the pros and cons. You'll have to mention more about that charbroiler in your next video. I've never seen one👍
Skamper Camper
Sure thing!
I have the Butterball/Masterbuilt oil less turkey fryer. It came with a clear lid but not the metal one like this. Can you tell me how that metal lid gets the outside more crisp? Do you think I can put something like a jerky rack over it towards the end of the cook and get similar results? Thanks!
Interesting, I’ve never seen one with a clear plastic lid. As you noted mine has the metal mesh lid which works by refracting the heat from the top & increasing the overarching temperature thus increasing the exterior crisping. I imagine your fryer has instructions on how to achieve similar results with your respective fryer. I mean after all, it is an oil-less fryer. Sorry I couldn’t be more help, but I do appreciate the question & you checking out the video.
@@BigShticks cool. Thanks for your reply!
In New Orleans we put Tones on our kids cereal
Needed this video, thanks mate!
Glad it helped! Happy Thanksgiving!
Those cookers really do a good job. I've seen other channels use them. One trick on getting the bird out of the basket is if you happen to own a PBC, you could use the turkey hanger to put inside the turkey, then lift it out the basket with the tool. If you don't have a PBC, you can order the turkey hanger accessory. Nice job on the cook and video.
Thanks Phil! I may indeed give that a shot. I’ve also considered using the base from a traditional turkey fryer for that same ease of removal. Just haven’t built up the nerve to see how it affects the cook.
Another "Pro" for using the Big Easy Friends to go along with "@Big Shticks" Tips is that it Free's up the Oven inside for all of the other Goodies wanted at the Holidays......If it's not a Holiday, You're not heating up the house........;)........God Bless and Keep You........
Couldn’t agree more! Availability of the oven is at a premium during the holidays.
I picked up a used unit (used 2 times), looks exactly like yours; says "Big Easy" on the front. Some have different labels. I have cleaned and polished it up and will be doing a Christmas turkey next weekend. I hope it is as crispy as yours!
I’m almost positive it will be. Merry Christmas to ya!
Nice. I leave the probe in they included for the duration of the cook
Hey man I did my first turkey this past Thanksgiving, it came out slightly undercooked on the bottom, and the legs... any tips on avoiding this? I cooked it to 165 plus.
Cephus 661
My first suggestion would be to ensure the turkey is completely thawed & allow to sit at room temperature for a few hours. This will ensure even & thorough cooking. Second, on occasion I’ve purchased turkeys that have some difficulty sitting upright. I simply try to adjust the legs forwards or backwards to ensure that the tail is elevated off the bottom of the cooker. I think doing these two things should resolve your problem.
Thank you. I plan to do a turkey on my BigEasy soon.
Marty Barrios
Thanks for stopping by & commenting. It doesn’t get much easier than the big easy that’s for sure. Definitely one of favorite ways to prepare a turkey.
I bought a Big Easy collapsible basket and it makes it easier to remove the turkey or prime rib. See accessories for Big Easy Turkey Fryer.
Damn, a collapsible basket? That’s awesome
Check out the other accessories. Hooks for hanging ribs inside for BBQ ribs. Also racks for frying chicken parts.
How does this compare to the butterball xl? Which one would you recommend?
Rob Ford21
The butterball xl is an ok starter fryer. It uses less oil than a traditional fryer. It’s temperature recovery time can be an issue. Frying a room temp turkey is fine but the issue comes when dropping ordinary food like frozen French fries it just can’t recover fast enough to crisp. Instead the food sits basically poaching in warm oil until the oil reaches an acceptable frying temp. By that time it’s no longer tender/juicy on the inside, but rather hard & dry. So it’s only acceptable uses was frying turkey which requires the long fry time & making seafood boils. The Big Easy on the other hand makes very juicy & crisp birds without without the use of oil. I’ve also made prime ribs, glazed hams, spareribs & whole chickens with really good to great results. It just can’t make a seafood boil...lol! If I absolutely had to choose between the two I’d choose the Big Easy. Because it does what is says it can do and at $99 it’s $20 cheaper than the BB XL. I hope this helps. Happy cooking!
Does it really taste like a traditional fried turkey
In many ways yes! But not entirely. The reason I say that, is because frying in oil imparts a flavor unique to the oil used. This method simply gives the exterior appearance & similar texture. In addition to a moist & juicy turkey. You would also be able to use the carcass for broths or soups.
Looking good. I'm not a fan of turkey but that looks appetizing. What else can you cook in that big easy other than turkey and chicken?
Thanks bro! Prime rib, ham, just about anything you’d put in an oven.
@@BigShticks interesting
MooMoo Outdoors
As with anything, most folks aren’t a fan...until they’ve had a good one done right.
What do you recommend for the "pull temperature" for a turkey? I think in your video it was 168 breast and 177 thigh?
Ideally you want the rested temp of the dark to hit at least 185. No matter what the breast will always hit at least 165 when your shooting for the higher temp in the thighs. All turkeys don’t always rise at the same rate. There will be variants. So if you pull it out within 5-8 degrees of 185 in the thigh your golden.
can you still stuff it before you cook it ???????????
I really don’t see why you couldn’t. I surmise you’d have a difficult time keeping it inside unless you put the turkey in upside down. I have my own reservations about stuffing birds though. It’s difficult to get the stuffing up to temperature without overcooking the turkey. For me I’d rather use the drippings from the drip pan to make a broth to use as the liquid for a separately prepared stuffing as the turkey rests.
The kids tell me all I need to know!LOL!
chipps1066
You are correct! Kids are often the most difficult to please when comes to food.
Go Niners! Did you cook it at the lowest setting?
My big easy doesn’t have a temperature setting. I believe the newer one does though. Go 9ers!
You might as well eat all the skin while it is still crispy since you cooked and carved it. By the time everyone else gets to eat, the skin will probably be soft. That's what I always try to tell myself. I usually leav skin attached that most people trim just so I can have some to sample while I'm carving. Thanks.
Yeah the skin on the breast will always be soft once rested. Even on a traditional oil fried turkey. While i’d love to eat all the skin (I could probably get away with it) I’ve gotta leave something for presentation purposes 😂
Cooked A #16 today for lunch have about#3 left for Gumbo tomorrow 🙃
thank you for posting going to try my new big easy tomorrow can you suggest a rub
Where did you get the gloves?
Home Depot
I used one of those big easy but my turkey too almost 5 hours to cook... is there something I did wrong?
Jheovany Aguilera
My first question would be how big was your turkey? To take 5 hrs that bird would have to be 30lbs. Otherwise I’d say it would have to be one of two things that could your culprit. 1. Work with a completely thawed turkey that’s also been sitting at room temperature for a few hours prior to cooking. 2. Check to make sure that you have adequate propane flow. One time I used a tank that was about 1/4 full. I noticed after 15 mins it wasn’t as hot as it’s supposed to be. I looked down the little holes on the top and noticed that several of the little holes on the flame ring weren’t lit. I tried opening the valve completely on the propane bottle but it didn’t make a difference. So I exchanged it for a full bottle & it made a huge difference. The flame ring was completely lit with big difference in heat. I hope this helps
Big Shticks it was completely thawed out and it only was like 14-16 lbs... I did knowers my flame was about 1/4-1/2 inch high (didn’t look big at all)
Jheovany Aguilera
I’m not sure how big they should be but I did notice that the flame sounded & looked significantly stronger than the used tank I had & the entire ring was lit.
Mmm...turkey sandwiches all day! Mash potatoes will do good too. Nice bro 👍 Niners!!!
Breaktime Activities
Gotta have all the fixings brotha! Yeah buddy...go Niners!
That's looks soooo good bro! I need an EZ fryer in my life!🤣😂🦃
Budo Fishing
Thanks bro! It also does glazed hams & Prime ribs really well too!
@@BigShticks I got one in my amazon cart right now!😂🤣👍
Budo Fishing
Worth every penny bro!
@@BigShticks it'll be here Friday! 👍
Budo Fishing
Have fun with it bro! Your Thanksgivings will never be the same again.
I will say that there is a definite taste difference from deep fry in peanut oil, to an oiless fryer.
I personally prefer using a deep fryer.
But both do an excellent job
POP CULTURE
Well sure, any food product immersed into a liquid for any period of time is going to take on its flavor characteristics. However, health wise it’s hard to argue against the product the big east puts out. It’s basically a man sized air fryer that does away with all the risk of a real oil fryer. But I agree, deep fried anything is deliciousness that’s hard to duplicate. Although this comes pretty close.
@@BigShticks i have a big easy, healthier yes, but seriously...who wants a healthier Thanksgiving?!?! How many times a year does the average person cook a fried turkey?
Thanksgiving is a holiday where we can pig out and not even think of calories or cholesterol meds and ill be frying 2 birds up this afternoon. Happy Thanksgiving!!
POP CULTURE
I hear ya. I’m just giving you my opinion based on my order totals. I actually do get plenty of air fried orders. More than I can accommodate that’s for sure. As for The Who wants to think of calories and healthier options...nobody really. But let’s be honest here, I’m a nurse, I got plenty of patients losing toes, feet, calf’s & whole legs for that matter because they kept saying what’s one meal, one more day. I love me some deep fried anything, believe me. But for those who can’t, this is deep fried to them. I appreciate the feedback & you taking the time to comment.
You actually have a little temp control by the size of flame you use. Love mine
so - there is no "lid" for this unit - except the one you used at the end?
J. J. Jamison
That is correct
A friend cooks his turkey breast down with the top on the whole cook and has the best looking turkey with crunchy skin I have seen. I cook my turkey breast up with the top off until the end and my turkey is a bit burned. I am going to cut the gas down 1 notch and see if that helps. It seems my cooker cooks a little too hot and his a little too cool...but his works great. Mine is ok.
mcconn746
I don’t know what the two different results could be due to. I made a chicken once with the top on and 20 mins into it the chicken was so dark & things started to char which is why I only use it at the end as the manufacturer recommends
Had no idea those things even existed but I can tell you one thing in about a few minutes here I’m gonna be checking them out.👍🏼
Crazy Dogs basically it’s a high powered MANLY air fryer & it’s awesome
The top is usually used near end of cooking to help bronze the skin.
ISEE YOU
I said that. However in freezing cold climates it can be used for the duration of the cook
Been using BigEasy for years, makes the best Turkey. One comment - try cooking to 150 temp. Completely safe as long as it stays at min. 150 for 10 minutes or so. Much less dry. Good video though!
While I do straddle the line of minimum cook temp from time to time. As a general rule 165f is the line I draw. I don’t pull it at 165f, but rather 10 degrees before. So 155f is the number for me knowing it will continue to rise while resting tented. However, I do realize that various temps combined with time will achieve safe eating temps that are contrarian to conventional cooks. But what is wholly unacceptable to me is a perfectly cooked breast & an underdone thigh/leg. Finding balance between the two has & always will be toughest aspect of cooking whole turkey. Thanks for watching & commenting. Happy thanksgiving!
@@BigShticks I usually cut the leg/thigh off and cook separately since no one in our family eats it except the cat :)
Use the collapsible basket and it’s much easier to remove after cooking.
I hear ya. I just don’t have one. My buddy has one & says: “it is easier to remove a bird but it is a pain in the ass to clean”. I’ve simply resorted to cooking birds in the 13-14lb range that make minimal contact with the basket. I also now allow the bird to rest in the basket for about 30-40mins instead of immediate removal. Which makes it much easier to handle because both the basket & bird aren’t so hot. Thanks for watching & commenting. Much appreciated!
Last year I bought a collapsible basket from Char-Broil website!
actionman935
What do you think of it? My thoughts are that in theory, it’s great. However, in practice it’s easier to remove but sticks to food more & is a pain the butt to clean.
@@BigShticks I use the collapsible basket & also use Two Sheets of Non-Stick aluminum foil (drape like a cross, or an X, over the turkey, then tuck under, and place turkey in the basket!) When done cooking, just remove the turkey & basket, place on a large platter or kitchen worktop, and the basket will drop down around the turkey! Then just lay the turkey in its side and remove the foil. No problem! The turkey skin will be Brown & Crisp but NOT burnt! This system works for me, and I will be using this method tomorrow! (The basket remains clean! Also, put a 'round' piece of foil in the bottom of the cooking kettle and punch a hole in the bottom to allow the drippings to collect in the drip tray!)
@@BigShticks Yep! It is a pain to clean. This is why I use non-stick foil during roasting!
@@BigShticks This year, (tomorrow) I intend to brine the turkey using Kosher salt & brown sugar (1 cup salt and 1/2 cup sugar. soak for 12 hours!) and then DEBONE the entire turkey, removing the wings first! Then I stuff the turkey with a sausage & sage stuffing and place into the basket using skewers to hold & support the turkey upright in the basket.
actionman935
DAMN! That’s sounds amazing!
Just an observation you said you injected half because your kids might not like the spice but rubbed the whole thing with it. You should have rubbed half with the seasoning and half with oil.
falconejo it was just a binder for the seasoning it didn’t enhance, alter or otherwise change the flavor. Much like using mustard as a binder before applying rub to ribs. But I get the premise of your statement.
Char Broil sells a basket with a door to make it easier!
george33631
Gonna have to check that out sometime. The collapsible basket is an exercise in futility when trying to clean it.
Your favorite football team is the San Francisco 69-ers?
Sure is & proud of it!
Have you ever had a problem with the bottom portion taking longer to get to temp and also uneven cooking on the sides. If so what do you do to remedy this problem. (On my last chicken I cooked last week, I cooked it breast side down but did not rotate it quick enough. One side got to 185 before the other side got to 165.)
Thank you.
So that’s an interesting question. Generally speaking, with chickens I’ll inject the breast with a salt/sugar solution to give it additional flavor & moisture. I try whenever possible to leave the birds at room temp for a few hours to ensure even cooking. On occasion the breast will reach 165 before the thighs get to 175. That’s why I inject the breast to withstand the additional cook time. But once my thighs reach 172-173 I pull it & allow to rest. The carryover cook will bring temps up 7-10 degrees. To achieve even browning try using a bunk bed in the basket to elevate the bird off the bottom. These can be found on amazon or charbroils website
I just made my second turkey with the big easy and noticed a huge in improvement in the eveness of the cooking by trussing the turkey with butcher's twine. I followed alton brown's video on TH-cam. I made sure to sit the turkey as centered as possible within the basket and was pleased with the results. Both my cooks have only been 11lbs birds though. Not sure how his bird cooked in 2.25 hours @ 14lbs. My 11 pounders each took 3 hours. Once at 41 degrees Fahrenheit outdoors and today's turkey at 3 degrees Fahrenheit. Merry Christmas from Alberta ;)
Dude I would wait an hour before I slice it
go 9ers
jons life
Yes sir!
Love the video, hate the shirt. Niners suck! Happy Thanksgiving 😊
Another pro…..cleanup is a piece of cake…..
Very much so!
Why hasn't anyone mentioned, it's NOT infrared!!
Out of curiosity...How so?
@@BigShticks What you have is an air fryer on steroids. Infrared cookers use electricity to create heat from the red end of the visible spectrum.
@@frankfreeman2012
Not exactly my friend. There are different types of infrared heat. For example the heat you feel on your skin from the sun is an infrared (radiant) heat.
www.bbqguys.com/bbq-learning-center/buying-guide/infrared-grill-buying-guide
@@frankfreeman2012
In addition, one thing ALL air fryers have in common is a fan to circulate heat. Better known as a convection oven. This cooker has no such fan but rather its shape refracts the heat.
Go 49ers!!!
Robby Dyer
LETS GOOOOO!
Salam suport mas lur...
Jangan lupa soport balik ya... 🙏
Put aluminum foil on the bottom of the basket
Another con you didn't mention is having to go out and spend $100 + for a CHARBROIL BIG EASY!
Ltech12
$94 at Walmart new 😉 several @$55 on eBay. Not a bad pickup for a cooker that does exactly what it says it does, well & reliably. Appreciate you stopping by & taking the time to comment
if you like fried turkey, that is about half of the cost of Oil you will use only ONCE. and you can use it to cook about anything you can or would cook in oven or fryer, without the oil
Scorpian King
I agree, most folks will use the oil only once. Savvy people will find ways to reuse it. However, I find it very convenient to get a “fried” finish without all the negatives of using oil. This thing makes killer glazed hams, whole chickens & rib roasts to boot. It’s an outstanding value altogether. Thanks for dropping in & checking out what we’re doing!
Way too close to your house
😂 this thing is beyond safe to use that close to the house. The flame is housed inside the cooker that’s completely enclosed & heats the walls to generate the heat. The exterior of the cooker remains cool to the touch. Being there is no external ignition source & the cooker is open air you’d be hard pressed to create a scenario in which an explosion or uncontrolled fire could take place. But I totally get the concern.
Definitely not too close. Plus bios house is concrete/stucco type siding. It doesn’t out off any heat on the sides
Great video!