The Big Easy Oil-less Infrared Turkey Fryer by Char-Broil
Let me just repeat myself, The Big Easy Oil-less Infrared Turkey Fryer by Char-Broil. I know many of you, OK perhaps ALL of you are thinking “infrared” turkey fryer? WHAT?!? She must be nuts! But I swear I’m not, because FoodBuzz and Char-Broil sent me one to try out as part of their tastemaker program so it has to be real, right?
Oil-less Turkey Fryer
Well, it is real folks! It is real and it works. Now I don’t own a deep fat turkey fryer because my first introduction to one was watching it catch a pot holder on fire and subsequently send everyone at the party running for cover. It was, to say the least, a little scary. After that little incident, I had no desire to ever own one even though I did like the idea of a quick cooking turkey.
How long to Cook a Turkey in A Big Easy Oil-less Infrared Turkey Fryer?
Now I can have a quick cooking turkey that takes a little longer but is not so scary to have around. The Big Easy takes about 10 minutes per pound so my 12-pound bird took 2 hours. Same with Prime Rib! There is no warm-up time needed you simply turn it on and you are ready to cook. No oil to fill, filter, heat up or cool down or be afraid of, I LOVED this thing. And I don’t have to buy oil every time I want to use it, that’s a big savings right there!
Your oven is yours!
Perhaps the biggest advantage of the Big Easy, besides the quick cooking time, is that your oven is now completely at your mercy! You can make extra stuffing, fresh pies, all the squash you might want, rolls and whatever else your Thanksgiving meal demands and still have a delicious turkey cooked perfectly that you hardly have to fool with. I checked on my turkey several times yesterday but it was pretty much hands off.
I think I was more worried about running out of propane than I was about taking care of the turkey. And on a propane note, my tank was NOT full, I’d estimate I had MAYBE a quarter tank left and I never ran out. I sent my husband to get another full tank just in case but I didn’t use it. Had I used my grill for two hours my 1/4 tank of propane would have been long gone. So while I can’t say it went light on the gas I definitely felt like I got a by on very little.
And finally the taste, heavenly. Juicy, crispy ALL the way around no mushy part that sat in pan juices for six hours. It was a perfectly cooked bird. All the juices ran down into the drip pan that can be fitted with little foil pans. If you want the best gravy ever, just take those drippings, boil them hard reduce the heat and add a cup of two of milk mixed with some flour. Whisk this over medium heat not boiling just cooking until thickened, then cook another 2 minutes or so. My husband said this was the best gravy he’d ever had.