I have one of these. Hey. You know.....those big metal paper towel holders? Use one of them instead of the basket to set it in there and cook it "beercan: style. Anddddd. Using the hook to lift her out. Should be pretty basic.
I have owned one of these for three years! Makes the best turkey! Frees up your oven for other items! A must have and you will not regret your purchase!
I don't know what difference it makes, but the owner's manual says to put the bird in breast side up / legs down, and to cook with the lid off. To brown the turkey up, put the lid back on for the last hour of cooking. And from my experience, you'll get a juicier turkey if you brine the turkey overnight prior to frying. Anyway, the thing works great, and like you said, it frees up the oven for other stuff which is a big plus.
Right, I let someone borrow one last year, they put the bird in breast down, it didn't finish right, so don't do that, haha. Otherwise, I don't think you can screw up a turkey in this thing if you pull it at 165!
Thanks for your videos on large birds. I've done several under 16lb but called Charbroil about time on a 22lb. I wasn't aware they don't recommend over 16lbs. A little panic set in but after watching your videos I'm going to just go for it with the 22lb bird. BTW I have the collapsible basket which makes them much easier to remove once cooked. Not sure if this bird will fit but it works great for smaller birds.
@Chad Maus you shouldn't have an issue. I did a 17.8lb turkey a few weeks back and it came out so good. The one I'm cooking tomorrow is almost the same weight.
@@JohnVHLife sadly I had to cook my bird in the oven this year. The regulator went out on my oil less fryer. Charbroil couldn't get a new one to ship in time. I purchased a new regulator from Lowe's with a couple of brass fittings to go from the hose to the fryer. Tested it out and had a huge fireball, burned my eyebrows and singed my hair. The correct regulator is 16k BTU the one I got was 140k. I decided to play it safe and use the oven this year. Only good part was my wife saw the whole thing which I'm sure confirmed I'm a moron in her eyes. So I got that going for me.
Have one for 10 years now. Bought it at Home Depot for $25 as they were getting rid of them for some reason. Made an 18 pound turkey and the wife and I decided we will never make a turkey any other way. Frees up the oven so you can cook other things. Used an injection marinade and sugar free rub and it came out perfect. If the probe temp rises too quickly, re-locate it until you get the lowest temp reading. Cover is not needed until the end unless it is very windy or cold. Have made many more turkeys since and have never been disappointed. Actually making 2 chickens this weekend..Made many racks of ribs and a few roasts also...Perfect every time.
I found that leaving the thermometer in any piece of meat causes a hot spot, when you think the turkey is done use a instant read thermometer since they will be more accurate
Great! I have links to the items I use in the description. I also will be posting a new frying video next month from last years turkey! They work so good!
I wouldn’t use the foil in the bottom because the juice need to run into the drain pan at the bottom. After use just wash it down with water hose...the blacker the bucket the better it cooks.
YUM! Using our oil-less fryer for the first time this year. 2 questions.... Why do you put foil on the bottom of the fryer and where is the perfect place to insert the temperature probe?
Hello. I’m considering one of these cookers. My question is. Instead of the basket it comes with could I use a turkey lifter that comes with a deep fryer ? If it fits.
Been giving a buddy at work all sorts of grief over these things. He let me borrow it for the Christmas turkey. Seeing how you did, I may owe him an apology.
Great vid man! I just bought one and will be using first time next week! Will also be the first turkey I have cooked on my own, so Im putting all my eggs in one basket here lol. What is the recommendation on minutes per pound for the cook? Obviously I am going to have a Probe in, but just so I can time out side dishes. Doing a 13/14 pounder.
Thanks! min/pound is a guideline, but not 100% all the time, it all depends on the temp outside, inside, turkey temp, etc, Its hard to screw it up honestly, as long as the probe is reading right and you hit your temp, your golden! Looking at my notes, a 14lber took me about 2.5 hrs.
@@robertgonzalez2216 Let me know how it turns out! Make sure you put the bird in butt down, I loaned one of mine out and they put it in neck down, thats not how ya do it.
@@JohnVHLife I literally laughed out loud. I am in the process of researching buying one of these cookers and appreciated your video very much. I'd really like to see someone manhandle the Turkey out of the basket and also comment on the flavor of the skin. I've read some reviews where they say the skin is rubbery and doesn't taste like crispy Turkey skin at all. Can you comment on that? Thanks!
@@annieoakley9810 We have fried turkeys in oil, and we have not done that since buying one of these. I have a buddy that used to do 4-6 turkeys for a party, two years ago he did half of them in oil, half in the big easy, nobody could tell a difference! The skin is crunchy and good, I don't see how it could possibly be rubbery, they must be putting something really weird on it before cooking? Next time I make a video Ill try to video taking it out of the basket, oil the basket well, so it doesnt stick. PS. I added a link for the roaster version of the big easy also, I have both now. Hope that helps.
We will be using one of these for the first time this year. Our Turkey is a Popeyes one which is already “cooked” but has to be reheated for 2 and a half hours. How long would you suggest putting in fryer for? Just until up to temp?
I did a test run a while back. 17.8lb bird. Came out incredible. Took almost 3hrs. Left it on high, and I only put the lid on for the final 15min to make the skin nice and crispy. Tomorrow's turkey weighs a little less. 17lbs even.
Yep! I put the lid on for the first little bit, to crisp the top a little, then leave it off and on high until the bird is up to temp! Let me know how it goes!!
@@JohnVHLife hahaha meant to write foil....not fill. I went hunting through your videos and found your older post that said it was for clean-up.....very good idea and will do it for mine this year too. Thank you!
So here's the real question now..... Again, I did everything properly. Fully thawed my bird (14lbs) 18 hr buttermilk and lemon pepper brine Removed from brine, let come to room temp (71°f) Patted dry any excess moisture Sliced lemon rings and placed under the skin Loosely stuffed cavity with leftover lemon cuts Placed in fryer, 10min/lbs..... Placed screen on with 1 hr before calculated cook time would be over. Thermometer into breast Heated till 165°f registered, removed from heat. Placed on counter with a foil tent to rest for 40 mins. 1 breast was cooked perfectly, the other had raw bits right by the breast bone. Legs cooked but thighs were grossly underdone. Any idea on the unevenness and how to fix? Do I just have a bad unit? I've had the same problem for years.
Tony W that is so strange. Trying to think of how that’s even possible. Positive it was fully thawed? I wonder if your burner isn’t working all the way around? Pull the insert out and light it off. Or look through the holes at the top. See the flame is even all the way around.
i'm looking at this fryer on amazon right now and i'm close to buying - i was looking at the oil ones, but damn they're all pricey and the peanut oil is like 20 a gallon :/ - this will be my first time cooking a turkey
I don’t get it. You are just basically roasting the bird outside just like you would be doing in an oven with almost the same cooking time. I use a table top roaster oven and cook the Turkey in 2/3 of the time with the same results.
The counter top roaster is basically doing the same thing as your oil less fryer. I’ve removed the Turkey out of off the roaster midpoint, drained the juice from the pan, returned the Turkey back to the roaster and got skin almost bacon crisp when is was done with moist delicious breast meat. I guess both methods are essentially using the same thermodynamics to get the job done. I just don’t have to go outside to do it!
@@grahamhannah2108 I guess, I like the outdoors, no cleaning up, no messing with the bird mid cook. I have two of these things and people keep borrowing them from me. haha.
@@grahamhannah2108 Thats not a bad way but it takes up counter space, creates unwanted heat in the kitchen and you have to take it out drain it then put it back in. Seems like the method used in the 40s-50s TBH. The Big Easy is just that.....way easier.
I have one of these. Hey. You know.....those big metal paper towel holders? Use one of them instead of the basket to set it in there and cook it "beercan: style. Anddddd. Using the hook to lift her out. Should be pretty basic.
Bought one at academy for $99 this year. I'm in love with this thing. Truly a game charger. Best turkey
I have owned one of these for three years! Makes the best turkey! Frees up your oven for other items! A must have and you will not regret your purchase!
Yes! I have two now. Love them.
Completely agree!!!
I just bought a full set up, including filled propane tank, from a guy who was moving. $35 for it all. Can't wait to use it.
That’s a great deal!!
I love the Big Easy. Its amazing how you crammed a 23 pounder in there! I stick to the 14 pounder limit that mine recommends.
I’ve done numerous 20+lb turkeys in it. Works great!
I don't know what difference it makes, but the owner's manual says to put the bird in breast side up / legs down, and to cook with the lid off. To brown the turkey up, put the lid back on for the last hour of cooking. And from my experience, you'll get a juicier turkey if you brine the turkey overnight prior to frying. Anyway, the thing works great, and like you said, it frees up the oven for other stuff which is a big plus.
Right, I let someone borrow one last year, they put the bird in breast down, it didn't finish right, so don't do that, haha. Otherwise, I don't think you can screw up a turkey in this thing if you pull it at 165!
Just picked one of these up at Lowe’s on clearance only paid $52 got the 23 piece accessorize kit also coming in a few days can’t wait to try it
score!
Thanks for your videos on large birds. I've done several under 16lb but called Charbroil about time on a 22lb. I wasn't aware they don't recommend over 16lbs. A little panic set in but after watching your videos I'm going to just go for it with the 22lb bird. BTW I have the collapsible basket which makes them much easier to remove once cooked. Not sure if this bird will fit but it works great for smaller birds.
Ive done multiple birds 20lbs and up. Works just fine! I dont understand why they say not to... If it fits, it cooks! :D
Yes. This is the same one they say only a 16lb bird. Definitely coat the basket with oil.
@Chad Maus you shouldn't have an issue. I did a 17.8lb turkey a few weeks back and it came out so good. The one I'm cooking tomorrow is almost the same weight.
18lber is cooking in mine as I type! Can’t wait!
@@JohnVHLife sadly I had to cook my bird in the oven this year. The regulator went out on my oil less fryer. Charbroil couldn't get a new one to ship in time. I purchased a new regulator from Lowe's with a couple of brass fittings to go from the hose to the fryer. Tested it out and had a huge fireball, burned my eyebrows and singed my hair. The correct regulator is 16k BTU the one I got was 140k. I decided to play it safe and use the oven this year. Only good part was my wife saw the whole thing which I'm sure confirmed I'm a moron in her eyes. So I got that going for me.
Have one for 10 years now. Bought it at Home Depot for $25 as they were getting rid of them for some reason. Made an 18 pound turkey and the wife and I decided we will never make a turkey any other way. Frees up the oven so you can cook other things. Used an injection marinade and sugar free rub and it came out perfect. If the probe temp rises too quickly, re-locate it until you get the lowest temp reading. Cover is not needed until the end unless it is very windy or cold. Have made many more turkeys since and have never been disappointed. Actually making 2 chickens this weekend..Made many racks of ribs and a few roasts also...Perfect every time.
Agree!!
I found that leaving the thermometer in any piece of meat causes a hot spot, when you think the turkey is done use a instant read thermometer since they will be more accurate
That does make sense, probably why I need to keep moving my probe each time it hits my target temp
I doubt that a needle size probe can transfer that much more heat into that area. I don't agree with that at all.
A...Yum! Now that's butterball turkey! MmmmI can almost smelt lol! Very nice video on the cooker and process John! Thumbs up! Regards!
Thanks Fred!
Well done. We just did one very similar (especially the wife defrost mishap) on a 20#. That foil on the bottom, so simple, I feel dumb.
Thanks for stopping by!
I wanted to watch this before buying one. Thank you
Great! I have links to the items I use in the description. I also will be posting a new frying video next month from last years turkey! They work so good!
I wouldn’t use the foil in the bottom because the juice need to run into the drain pan at the bottom. After use just wash it down with water hose...the blacker the bucket the better it cooks.
If you look at the tin foil, you will see it has a hole in the middle, so the juices go right into the drip pan as it would without the tinfoil.
@@JohnVHLife awesome...I just finished using mind...I cooked a pork loin...amazing it was. Thanks again for sharing the video
Makes the best fried turkey!
You don't suppose to put the top on it untill almost the end unless it's cold outside
You dont need the lid at all, honestly, Ive done it both ways, it doesnt matter. :)
Wrong it is up to you I do both I brown and slow cook on low heat or I cook it and brown it last.
I put mine on 30 min before its done cooking. You gotta be careful because it could overcook some of the top parts too fast.
YUM! Using our oil-less fryer for the first time this year. 2 questions.... Why do you put foil on the bottom of the fryer and where is the perfect place to insert the temperature probe?
Foil is for easy cleanup. Temp is in thickest part of breast.
@@JohnVHLife Thank you so much. Happy Thanksgiving to you and yours
Thank you! Same to you and yours! Watching my turkey cooking right now!
Hello. I’m considering one of these cookers. My question is. Instead of the basket it comes with could I use a turkey lifter that comes with a deep fryer ? If it fits.
Sure. Just dont want the bird to touch the walls.
Been giving a buddy at work all sorts of grief over these things. He let me borrow it for the Christmas turkey. Seeing how you did, I may owe him an apology.
Haha, They seem funny, but man, they work!! Let me know how it goes and if you gotta apologize! :D
it is very nice,please which regular use with char borile
Great vid man! I just bought one and will be using first time next week! Will also be the first turkey I have cooked on my own, so Im putting all my eggs in one basket here lol. What is the recommendation on minutes per pound for the cook? Obviously I am going to have a Probe in, but just so I can time out side dishes. Doing a 13/14 pounder.
Thanks! min/pound is a guideline, but not 100% all the time, it all depends on the temp outside, inside, turkey temp, etc, Its hard to screw it up honestly, as long as the probe is reading right and you hit your temp, your golden! Looking at my notes, a 14lber took me about 2.5 hrs.
@@JohnVHLife awesome!! Thanks a lot man!!
@@robertgonzalez2216 Let me know how it turns out! Make sure you put the bird in butt down, I loaned one of mine out and they put it in neck down, thats not how ya do it.
10 min per pound use meat thermometer 🌡
To make sure 165f temperature
"Bird's a little chunky for the basket" 😂
It really was, haha, but it was soooo gooood!
@@JohnVHLife I literally laughed out loud. I am in the process of researching buying one of these cookers and appreciated your video very much. I'd really like to see someone manhandle the Turkey out of the basket and also comment on the flavor of the skin. I've read some reviews where they say the skin is rubbery and doesn't taste like crispy Turkey skin at all. Can you comment on that? Thanks!
@@annieoakley9810 We have fried turkeys in oil, and we have not done that since buying one of these. I have a buddy that used to do 4-6 turkeys for a party, two years ago he did half of them in oil, half in the big easy, nobody could tell a difference! The skin is crunchy and good, I don't see how it could possibly be rubbery, they must be putting something really weird on it before cooking?
Next time I make a video Ill try to video taking it out of the basket, oil the basket well, so it doesnt stick.
PS. I added a link for the roaster version of the big easy also, I have both now. Hope that helps.
@@JohnVHLife thanks John! Buying one now. 👏
@@annieoakley9810 Let me know how you like it!! Everyone that sees mine in person and has the turkey has bought one. haha. I love it
And does your propane tank run out? Hoping to cook a turkey camping this weekend and just bought the charbroil
Nope. It lasts a number of cooks!
What does your wife use to season the bird? I head poultry seasoning, salted butter onion powder and something else?
I think I ask her what’s in it in my newest video. Check that one out
We will be using one of these for the first time this year. Our Turkey is a Popeyes one which is already “cooked” but has to be reheated for 2 and a half hours. How long would you suggest putting in fryer for? Just until up to temp?
Yep. Just up to temp.
Any issues with cooking a 23lb turkey? I have an 18lb turkey but the description says it was cooks up to a 16lb turkey
Nope. Works fine!
I did a test run a while back. 17.8lb bird. Came out incredible. Took almost 3hrs. Left it on high, and I only put the lid on for the final 15min to make the skin nice and crispy. Tomorrow's turkey weighs a little less. 17lbs even.
@@Ivan.80p Awesome! I cant wait for tomorrows dinner!
How much propane does a 16 lb Turkey use you think? Based on your experience, thank you 🙏🏼
I have no clue, I dont weigh the bottles, sorry.
Wher is the available.....and how many price
Hey John am rebuilding a Cvt Jf011e would you mind giving me some guidance some how
I can try.. Ask what you need on one of the CVT videos
Would putting some foil on the top speed up the cooking?
You can always put the mesh lid on, but all that will do is burn the top I think, its designed to run as shown, so your going into uncharted territory
Do you just leave it on high heat the whole time? I'm planning on making this tomorrow!!!
Yep! I put the lid on for the first little bit, to crisp the top a little, then leave it off and on high until the bird is up to temp! Let me know how it goes!!
Can you put it in partially frozen? Online there are sites that say you can drop patties in frozen.
Not sure frozen is best. Alway thaw if you can.
@@JohnVHLife TURKEY TURNED OUT GREAT!!!
@@UrethraBarista awesome!!
You should make a video on how you remove the bird from the basket 😂
How do u prevent wing parts from cooking to hard
I’m not sure you can as it’s closer to the heated side
Wrap some aluminum foil on em
That's my problem
Looks good but I’ll stick with peanut oil
Why wouldn't you use a solid lid? I know nothing about cooking.
It doesn’t need a lid at all
Why did you fill the bottom?
I didnt, I covered it with tinfoil and put a hole in it for easy cleanup..
@@JohnVHLife hahaha meant to write foil....not fill. I went hunting through your videos and found your older post that said it was for clean-up.....very good idea and will do it for mine this year too. Thank you!
Perfect. Best of luck!
So here's the real question now.....
Again, I did everything properly.
Fully thawed my bird (14lbs)
18 hr buttermilk and lemon pepper brine
Removed from brine, let come to room temp (71°f)
Patted dry any excess moisture
Sliced lemon rings and placed under the skin
Loosely stuffed cavity with leftover lemon cuts
Placed in fryer, 10min/lbs.....
Placed screen on with 1 hr before calculated cook time would be over.
Thermometer into breast
Heated till 165°f registered, removed from heat.
Placed on counter with a foil tent to rest for 40 mins.
1 breast was cooked perfectly, the other had raw bits right by the breast bone.
Legs cooked but thighs were grossly underdone.
Any idea on the unevenness and how to fix? Do I just have a bad unit? I've had the same problem for years.
Tony W that is so strange. Trying to think of how that’s even possible. Positive it was fully thawed? I wonder if your burner isn’t working all the way around? Pull the insert out and light it off. Or look through the holes at the top. See the flame is even all the way around.
i'm looking at this fryer on amazon right now and i'm close to buying - i was looking at the oil ones, but damn they're all pricey and the peanut oil is like 20 a gallon :/ - this will be my first time cooking a turkey
Oil is a PITA!
I have had this for three years now. LOVE it! It makes the best turkey you will ever taste!
Do NOT get the oil one! These Oilless fryers are awesome! Comes out just the same. 👍🏼
The turkeys and whole chickens come out juicy every time I use it. Flawless no brainer cooking.
@@anti-social6368 For sure!!!
I don’t get it.
You are just basically roasting the bird outside just like you would be doing in an oven with almost the same cooking time.
I use a table top roaster oven and cook the Turkey in 2/3 of the time with the same results.
Kind of. I guess. But it’s crisping the whole thing, not one side. Locking in the juice
The counter top roaster is basically doing the same thing as your oil less fryer.
I’ve removed the Turkey out of off the roaster midpoint, drained the juice from the pan, returned the Turkey back to the roaster and got skin almost bacon crisp when is was done with moist delicious breast meat.
I guess both methods are essentially using the same thermodynamics to get the job done.
I just don’t have to go outside to do it!
@@grahamhannah2108 I guess, I like the outdoors, no cleaning up, no messing with the bird mid cook. I have two of these things and people keep borrowing them from me. haha.
@@grahamhannah2108 Thats not a bad way but it takes up counter space, creates unwanted heat in the kitchen and you have to take it out drain it then put it back in. Seems like the method used in the 40s-50s TBH. The Big Easy is just that.....way easier.
What is it really necessary to front your wife out?
Are you triggered?
That's what my ex wife looked like in her fishnet outfit
Hahaha
I didn't see any oil
Haha. Read the title. That’s the whole point!