Trailer Trash
is one Smokin' Farker
- Joined
- Sep 11, 2013
- Location
- Gold...
I see that a number of th Brethren have acquired the Big Easy Turkey Fryer thru the holidays so I thought I'd share some tips and recipe of what I believe is the best turkey I've ever had. I feel I am a novice as I only cook turkey thru the holiday season (unlike barbecue) so I don't get near the practice. This year I went over board and did six turkeys (I have two Big Easy's).
Tips;
- To keep your Big Easy looking new inside and out and make cleanup easier, remove the big internal can/bucket from the cooker and place it upside down onto a sheet of aluminum foil. Trace and cut the foil to the diameter of the large can. Drop the aluminum foil down to the floor of the can and poke a hole in the center to allow the turkey juices and fats to exit the can as it was designed to do. This keeps the juices from baking hard onto the internal floor and will not in any way disrupt the design of the cooking process.
- I have a hard time removing the bottom juice/grease drawer and getting the juices into a cooking container for gravey without spilling hot juices everywhere (our wiener dog is not happy about this fix). I remove the drawer. The distance between the three legs are wide enough to put 2.5 inch "Half Hotel Pan" under the drip hole. I lay an "aluminum throw away half pan" into the "solid aluminum half pan" and poke a 1/2 inch hole into the center of the top through away pan. The reason for the top pan is to keep unwanted blowing leaves, dirt etc. from getting into the saved juices. I'm sure you could also use a sheet of foil on top of the bottom pan as well. Just create a slight funnel to the center and poke a hole. You could probably use a cast iron pan as well instead of the solid aluminum hotel pan. It is a cinch to lift the Big Easy onto and off of this setup. You can then use the pan to cook your gravey in as well.
Recipe;
Brine- I like to make this 2 days early, refrigerate and it's ready ahead of time.
1 Gal. Water
1 Cup. Diamond Kosher Salt
1/4 Cup. White Sugar
1 Tbs. MortenTender Quick
1 Tbs. Onion Powder
1 Tbs. Garlic Powder
1 Tbs. Paprika
1.5. tsp. White Pepper
1/2 tsp. Mustard Seed
1.5. tsp. Poultry Seasoning
Bring to boil, remove from stove, add 1 gallon cool water (or ice if using right away). Place into a 5 gallon food grade bucket. Submerge turkey and refrigerate overnight.
Spice-
"Everything Spice" (everything bagel spice)
Ingredients
4 teaspoons poppy seeds
4 teaspoons sesame seeds
4 teaspoons dried garlic flakes
4 teaspoons dried onion flakes
2 teaspoons kosher salt or 2 teaspoons coarse sea salt
Remove turkey from brine after 8 - 12 hours, wash completely and dry with paper towel.
Coat with your favorite oil (I use grapeseed oil).
Sprinkle spice all over the bird as well as about a few teaspoons into the inside. Get it under the skins around thighs and under breast.
Split a quarter pound stick of butter in half and squeeze between your palms to form a puck (turkey boobies). Roll in the spice mixture and slide under skin over breasts, one on each breast.
Option: At this point I open and drink half of a Foster's beer (large oil can) and place the turkey down over the beer can. The i stuff a whole lemon that has been slit into to release lemon juice throughout the cook. I'm sure the turkey would be very good without it but it does add a degree of WOW for the guest and they think it is special.
Wield the turkey with beer can down into the basket ( I do this in the sink) and transfer to your Big Easy. Light it and enjoy the next 3 hours and 45 minutes with family (I cook to 170°+).
It becomes so tender it is hard to remove in one piece (has broke in half at the middle of the back bone) I just slide it back together on the cutting board and make the gravey from the juices mentioned above.
Enjoy and please add your tips / best recipe!
Tips;
- To keep your Big Easy looking new inside and out and make cleanup easier, remove the big internal can/bucket from the cooker and place it upside down onto a sheet of aluminum foil. Trace and cut the foil to the diameter of the large can. Drop the aluminum foil down to the floor of the can and poke a hole in the center to allow the turkey juices and fats to exit the can as it was designed to do. This keeps the juices from baking hard onto the internal floor and will not in any way disrupt the design of the cooking process.
- I have a hard time removing the bottom juice/grease drawer and getting the juices into a cooking container for gravey without spilling hot juices everywhere (our wiener dog is not happy about this fix). I remove the drawer. The distance between the three legs are wide enough to put 2.5 inch "Half Hotel Pan" under the drip hole. I lay an "aluminum throw away half pan" into the "solid aluminum half pan" and poke a 1/2 inch hole into the center of the top through away pan. The reason for the top pan is to keep unwanted blowing leaves, dirt etc. from getting into the saved juices. I'm sure you could also use a sheet of foil on top of the bottom pan as well. Just create a slight funnel to the center and poke a hole. You could probably use a cast iron pan as well instead of the solid aluminum hotel pan. It is a cinch to lift the Big Easy onto and off of this setup. You can then use the pan to cook your gravey in as well.
Recipe;
Brine- I like to make this 2 days early, refrigerate and it's ready ahead of time.
1 Gal. Water
1 Cup. Diamond Kosher Salt
1/4 Cup. White Sugar
1 Tbs. MortenTender Quick
1 Tbs. Onion Powder
1 Tbs. Garlic Powder
1 Tbs. Paprika
1.5. tsp. White Pepper
1/2 tsp. Mustard Seed
1.5. tsp. Poultry Seasoning
Bring to boil, remove from stove, add 1 gallon cool water (or ice if using right away). Place into a 5 gallon food grade bucket. Submerge turkey and refrigerate overnight.
Spice-
"Everything Spice" (everything bagel spice)
Ingredients
4 teaspoons poppy seeds
4 teaspoons sesame seeds
4 teaspoons dried garlic flakes
4 teaspoons dried onion flakes
2 teaspoons kosher salt or 2 teaspoons coarse sea salt
Remove turkey from brine after 8 - 12 hours, wash completely and dry with paper towel.
Coat with your favorite oil (I use grapeseed oil).
Sprinkle spice all over the bird as well as about a few teaspoons into the inside. Get it under the skins around thighs and under breast.
Split a quarter pound stick of butter in half and squeeze between your palms to form a puck (turkey boobies). Roll in the spice mixture and slide under skin over breasts, one on each breast.
Option: At this point I open and drink half of a Foster's beer (large oil can) and place the turkey down over the beer can. The i stuff a whole lemon that has been slit into to release lemon juice throughout the cook. I'm sure the turkey would be very good without it but it does add a degree of WOW for the guest and they think it is special.
Wield the turkey with beer can down into the basket ( I do this in the sink) and transfer to your Big Easy. Light it and enjoy the next 3 hours and 45 minutes with family (I cook to 170°+).It becomes so tender it is hard to remove in one piece (has broke in half at the middle of the back bone) I just slide it back together on the cutting board and make the gravey from the juices mentioned above.
Enjoy and please add your tips / best recipe!
