Yeah, I'm a cheapazz

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Smokeat

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Bought a Big Easy "Oilless Turkey Fryer" for $25 when Lowe's was blowing them out a few months ago. Been waitin' for a turkey sale to use it.

Bought 2 16lb Jenny-O Premium Basted frozen turks for ~$7.50 each. It just doesn't get much cheaper than that.

Everyone who has one of these BE turkey cookers seems to love em. I need to figure out how to season it before using, does anyone here have experience with one?

I see a lot of turkey in my future for the next month or so.
 
I had to google an oilless turkey fryer. I haven't see one before. I'd be interested in hearing about the results compared to other methods. Let us know how it works for you.
 
Wish I'd of seen one for $25 bucks, I'm cheap, I mean frugal thrifty too.

Show us some pics of that thing in action!
 
A friend has one and he likes it. We've cooked several turkeys and chicken wings. We normally inject the turkey with creole butter, rub the outside with evoo and season. Comes out juicy every time.
 
I have one, its a good tool. I smoke my turkeys and finish them in the big easy, best of both worlds. Don't use rubs with sugar unless you want an ugly bird.
 
I've always been curious about these oil-less "fryers"

You'll have to let us know what you think.
 
popeye said:
You might as well put it in the oven. Sorry i want flavor
Click to expand...

The big easy is not substitute for a properly smoked turkey, but compared to a oil-fried turkey, you would be amazed. If brined and seasoned correctly, the flavor is incredible, without the oil mess and greasiness of a fried bird.
 
I've viewed videos of people using them on this site with great results plus there are many on Youtube as well. For $25.00 you can't go wrong.
 
I'd try it if i could hook something like my Smoke Daddy up to it...that would be pretty cool. If not i'll stick to the good o'le fashion tried and true smoker and enjoy the smoked gravy from the drippings.
 
I have one and until I got into smoking, I loved it. Simple, and so easy to clean up. No expensive oil to mess with and dispose of. I hadn't even heard of brining back then so I just did like eddieh and injected with creole butter, sprinkled on a little creole seasoning (Tony Chacheres) and let her go. With what I know now, I'm sure it would be even better. I am from Louisiana and have fried ALOT of turkeys and I couldn't tell the difference. JMI
 
I like ShencoSmokes idea. I never though about that. Seems like a great way to get good crispy skin on the bird after the smoker.
 
You one of those guys who sucks on a Viagra until it works and then sticks the pill back into the bottle?

If you are, you're cheap.

Otherwise you're just a savvy shopper. :-D
 
Thanks, all. I have never tried fried turkey, so I have no way of comparing the results. I smoked one last year, and although I drastically overcooked it, it was excellent. Gravy from the smoked drippings was gross.

If it thaws, I should cook my first bird tonight. I will photo-document, but will have to solicit my wife's help to post up pics.

Thanks eddieh and LanceM, I'll probably prepare my "pre-basted" bird just the way you suggested.
 
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