Char-Broil Big Easy Infrared Turkey Fryer: Turkey Recipe

December 6, 2009 § Leave a comment

That was a mouthful.

First of all, if you have no idea what a Char-Broil Big Easy Infrared Turkey Fryer is,  I have written alllll about it on my other blog. So, if your interested, *click here.*

If you have one, I’m sure you’re just as thrilled as we are to cook with it! I love it.

Now onto our Turkey Recipe.

Ingredients:
1- 16 pound or less turkey
Salt and pepper to taste

Rinse  completely thawed turkey with cold water, and pat dry with paper towels.
Rub turkey down with olive oil, then sprinkle with salt and pepper to your liking on all sides, and inside the cavity.

Put bird into the char-broil basket, and place in the char-broil unit. Cook until internal temperature reaches 180 degrees fareneheit. Remove turkey from cage, and let it rest for about 20 minutes in a loose foil tent.  Carve,  and you’re ready to serve.
Seriously, that’s all you need to do. Nothing fancy, and your guests will think you spent hours pampering your turkey with rubs, spices, marinades, or took it to a spa to get a massage.
A 16 pound turkey  took about 2 1/2 hours for us. (which is sooner than the directions say it will be done, but we’ve noticed that with all the foods we’ve tried, so keep an eye on it!)
We did two 16 pound turkeys this year on the char-broil. the first one was put in at 11am, and we had both turkeys done, carved and on the table by 5pm. This included the resting time for the last one, as the first one was tented in foil earlier, to keep it juicy in a warm oven till the other one was finished.

Just a little note here. You can remove your turkey 10 degree’s before it is actually at the internal temperature of 180 degrees fareneheit, and tent it in the foil. The temperature will go up to the correct heat in that time, leaving all the juices to redistribute throughout the meat, and make it much more juicy. We learned this on a Bobby Flay show several years ago, and do all of our meats this way whether it’s in the oven, stove top, or bbq. It really does make a difference!

MMmmm..beautiful beautiful turkey

I didnt’ get a picture of it after it was carved, because hoardes of people were surrounding me picking at everything before I could even get it on a serving platter.

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