Go Back
–+ servings

Deep Fried Turkey without Oil - CharBroil Big Easy Turkey Fryer

Jaden
If this is the first time using Big Easy, season the cooking pot prior to using, according to instructional manual.
4.84 from 31 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 12 people

Ingredients
  

  • 14 pound turkey

For the Injection Marinade

  • 1 cup hot water
  • 1/4 cup kosher salt
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons liquid smoke

For the Dry Rub

  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon dried thyme
  • freshly ground black pepper

For the Gravy

  • 2 tablespoons cooking oil
  • neck and gizzard from turkey no liver (you can also use wing tips from turkey)
  • 1/2 onion chopped
  • 3 cloves garlic keep cloves whole
  • 1 quart turkey or chicken stock
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 tablespoons turkey drippings

Instructions
 

2 Hours Prior to Cooking Time, Inject the Turkey

  • Discard any plastic ties or plastic pop-up timers from turkey. To prepare the injection marinade, whisk together the hot water, salt, maple syrup and liquid smoke, until salt dissolves. Add in ice cubes to cool. Inject the turkey in several places, without puncturing the skin.
  • Place turkey, breast side up, in large pan. Refrigerate, uncovered for 2 hours, up to 24 hours. It's best to let the turkey un-chill a bit on kitchen counter prior to cooking - bring turkey to counter for the last 1 hour.

Prepare the Char-Broil Big Easy

  • Rub cooking basket with cooking oil. Brush cooking oil all over skin of turkey. Season turkey with dry rub, inside and out. Insert turkey into basket, with breast side up. Turn on Big Easy, make sure the flame is strong, and cooking pot is heating up. 

Cook the Turkey

  • Lower in the turkey in the basket. Cook, uncovered, about 9-10 minutes per pound. During last 15 minutes of cooking, cover with the wire mesh lid to allow turkey to brown. The breast should register 150F-155F. Remove turkey and let rest for 15 minutes before removing from basket. **While turkey is cooking, make gravy.

Make Gravy

  • While the turkey is cooking, make the gravy. In a large sauce pan, heat the cooking oil over high heat. When hot, add in the turkey neck and gizzards. Brown the turkey on one side, then flip. Add in the onion and garlic cloves and continue to cook until onions are softened, and the turkey is nicely browned. Pour in the stock, add in the fresh thyme and bay leaves. When boiling, turn heat to low, simmer for 30 minutes. Strain, discarding solids. You should have about 2 1/2 cups turkey stock.
  • In a clean sauce pan, over medium heat, add the butter. When just beginning to bubble, add in the flour. Whisking constantly, for 5-8 minutes, until dark blonde roux is formed. Pour in just 2 cups of the turkey stock (reserve the rest) and whisk to combine. 
  • Season the gravy for salt and freshly ground black pepper. To thin the gravy, pour in a little more turkey stock. To thicken the gravy, let the gravy continue to cook and reduce. To thicken in a hurry: in a small bowl, combine 1 tablespoon cornstarch and 1/4 cup water, stir to make slurry. Pour this into the gravy and continue to whisk until thickened. 
  • When the turkey is finished frying, remove the drippings pan. Use a large spoon to discard the first top layer of fat/oil. Underneath the oil, you should find very flavorful drippings. Stir a big spoonful of the drippings into your gravy. 
Tried this recipe?Let us know how it was!