Char-Broil's Big Easy Oil-less Turkey Fryer
The Big Easy is really that EASY!! It takes about 30 minutes to assemble out of the box, and you have to do a one time season of the interior stainless steel cooking
You can check out the pic of the seasoned interior drum on the second pic down.....
Rub the skin with olive oil and remaining Creole Seasonings.
Place the giblets and neck in the bottom of the wire basket and arrange the bird legs down and breast up in the basket. Place the (supplied meat thermometer) in the thickest portion of the breast, insure the tip is not touching any bone, or else you will get a false reading.
There is a drip pan that comes with the fryer.... Make sure that you have placed it correctly in the bottom drawer rails.... otherwise you will get greasy drippings all over the floor!!
Lower the basket in the fryer and cook about 2 and 1/2 hours or until the internal temp reads 165F. See pic (right). There is a wire mesh lid that comes with the fryer... use it to conserve heat in windy or cold conditions.... so far, living in New Orleans I found that I did not need it.... you don't want to cook the bird too fast.
Remove basket (with supplied hook)... and allow the turkey to rest for about 10 minutes.
Meanwhile, make a gravy!!!
Retrieve the drippings, discard collected grease... in a sauce pan and over medium heat warm the drippings. Retrieve the cooked onion from the inside of the bird, chop fine and add to gravy.. add your favorite seasonings to taste (granulated garlic, white, black and/or red peppers, salt). Dice the giblets, pull meat from the neck and add to sauce... incorporate 2 cups of white wine and about 2 tbsp of a cafe au lait colored
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2012, Aurora Catering, Inc. All rights reserved.
Revised: January 13, 2012