how to cook turkey in the big easy

3 min read 18-01-2025

The Big Easy is a fantastic outdoor cooker perfect for smoking large cuts of meat. Cooking a turkey in it results in incredibly juicy and flavorful results, far surpassing a conventionally roasted turkey. This guide will walk you through the process, step-by-step, to help you achieve Big Easy turkey perfection.

Preparing Your Turkey

Choosing Your Turkey:

Size Matters: Consider the size of your Big Easy. A standard 12-14 pound turkey fits comfortably. Larger birds might require longer cooking times or adjustments to the cooking method.
Fresh or Frozen?: Fresh turkeys are preferable. If using frozen, thaw it completely in the refrigerator before cooking – this could take several days depending on size. Never thaw at room temperature.

Brining (Optional but Recommended):

Brining adds moisture and flavor to your turkey. A simple brine recipe is:

1 cup kosher salt
1 cup brown sugar
1 gallon water
Your favorite herbs and spices (sage, thyme, rosemary are great options)

Submerge the turkey in the brine for 12-24 hours in the refrigerator. Remove, rinse thoroughly, and pat completely dry before cooking.

Preparing the Turkey for the Big Easy:

Remove Giblets: Remember to remove the neck and giblets from the turkey cavity before cooking.
Pat it Dry: A dry turkey is crucial for proper browning and crispy skin. Use paper towels to thoroughly dry the inside and out.
Season Generously: Season the turkey liberally with your favorite seasonings. This is where you can really get creative! A simple rub of salt, pepper, garlic powder, and onion powder is excellent. Don't be shy with the seasoning!

Cooking Your Turkey in the Big Easy

Setting Up Your Big Easy:

Preheat: Preheat your Big Easy to 350°F (175°C). This usually takes around 30-45 minutes.
Position the Turkey: Place the turkey on the center rack of the Big Easy. Ensure it sits freely and isn't touching the sides.

Cooking Time:

Cooking time depends on the weight of your turkey. Use a meat thermometer for the most accurate results. A general guideline is:

12-14 lb turkey: Approximately 3-4 hours.
Larger turkeys: Add approximately 30 minutes per pound beyond the 14 lb mark.

Important Note: Always use a meat thermometer to check the internal temperature. The turkey is done when the thickest part of the thigh registers 165°F (74°C).

Monitoring and Basting (Optional):

Internal Temperature: Monitor the internal temperature regularly. Using a remote thermometer can be beneficial.
Basting: You can baste the turkey every hour or so with melted butter, apple cider, or chicken broth for added moisture and flavor.

Resting and Serving Your Big Easy Turkey

Once the turkey reaches 165°F (74°C), remove it from the Big Easy and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Serve your delicious Big Easy smoked turkey with your favorite sides. Enjoy!

Troubleshooting

Dry Turkey: If your turkey comes out dry, you likely didn't brine it or didn't dry it sufficiently before cooking. Next time, be sure to brine and thoroughly pat dry.
Uneven Cooking: Make sure your turkey isn't touching the sides of the Big Easy. This can prevent even cooking.
Incorrect Temperature: Always use a meat thermometer to ensure your turkey reaches the correct internal temperature.

Frequently Asked Questions (FAQs)

Q: Can I use wood chips in my Big Easy for extra smoke flavor?

A: While the Big Easy isn't designed for traditional wood chip smoking, you can experiment with adding wood chunks or chips to the drip pan for a subtle smoky flavor. However, be mindful of excessive smoke that might impart a bitter taste.

Q: How do I know when my turkey is done?

A: The turkey is done when the thickest part of the thigh registers 165°F (74°C) on a meat thermometer. Do not rely solely on visual cues.

Cooking a turkey in the Big Easy is a rewarding experience. Follow these steps, and you'll be enjoying a delicious, juicy, and perfectly smoked turkey in no time! Remember to always prioritize food safety and use a meat thermometer for accurate results.