We have one of the older models with the flip up lid. We've been doing turkeys,and prim rib for years. So simple, turn it on and come back later when the temp probes says temp is where you want it,we did a 12 #er it it today, 2 hours and out.

How does it taste? At least deep frying you know it's moist.

It's the first time my niece used it (she cooks at mom's) and the breast is dry… they cooked it for 3 hours. But the flavor is great.

I've been using one for years. Have literally don't 300+ turkeys in them (used to do 45-65 per year with a group of guys for a fund raiser).

It's one of my favorite ways to do them, and the #1 way my family requests. We generally smoke one and fry one in the Big Easy.

I've also done ribs, kabobs, wings, chicken, and probably a few other things in it. But, 90% or the time, it's just a turkey cooker. We probably do 4-6 birds per year just for our family.

combat wombat said:

---

It's the first time my niece used it (she cooks at mom's) and the breast is dry… they cooked it for 3 hours. But the flavor is great.

---

Did she brine or inject the bird? Even just doing some Cajun Butter in an injector makes a huge difference with these. A good brine is the bees knees, though.

techno-ag said:

---

How does it taste? At least deep frying you know it's moist.

---

Flavor is always amazing. Just rub the bird with oil, and sprinkle with your favorite seasoning. Go heavy handed, as I think that makes a much better skin. We really like the Cavendars seasoning for this.

The key to a moist bird is getting some juice in there. Most of the time, I will use an injector with Cajun Butter or Garlic Butter. Sometimes I'll do a wet brine, and that is awesome as well.

2.5/3 hours in the Big Easy, and it's all good!

Use it twice a year every year and it's awesome. Inject with Cajun butter and rub on Slap Ya Mama seasoning. Leave in fridge uncovered overnight to dry the skin out for crispiness and then cook to 165. Gets tons of compliments every time from people who always say they don't like turkey, but love this.

I cut my basket in half to hinge it to get the turkey out. That's alway the hardest part for me to keep it looking good.

I used one for the first time today. Cooked a 12# turkey, right at 2 hours. Turned out pretty dang good and still had plenty of moisture. Well I was told it did, I didn't get a lot of it before the rest was eaten but it was pretty dang good and I look forward to doing it again!

On sale right now for 100 bucks on Amazon. Grabbed one yesterday. Sick of dealing with oil and paying for it.

SharkinAg said:

---

On sale right now for 100 bucks on Amazon. Grabbed one yesterday. Sick of dealing with oil and paying for it.

---

I think this is how/why a lot of people end up with one of these.

I've got the Big Easy smoker version and it's worth the extra money for the versatility. It does an awesome job with Ribs and gets them done in 4 hours. I've come to prefer them over my offset or pellet.

The best Turkey is still spatchcock and oven, but these are great if you need the oven space or just need to be out of the house. I've never had a Turkey come out dry, but I also use a thermometer

Y'all and Amazon got me. $90 was too good a deal to pass up. Looking forward to trying this out.

RCR06 said:

---

SharkinAg said:

---

On sale right now for 100 bucks on Amazon. Grabbed one yesterday. Sick of dealing with oil and paying for it.

---

I think this is how/why a lot of people end up with one of these.

---

exactly why I got one. Happy with it, even though I haven't used it in a while. (Have been smoking spatchcocked turkeys the last few years)

This is the first year in about 10 that I fried ours. I think both are equally good and at ~$50 for oil, I probably won't ever fry again. The Charbroil takes a bit longer but does a fantastic job.

cupofjoe04 said:

---

combat wombat said:

---

It's the first time my niece used it (she cooks at mom's) and the breast is dry… they cooked it for 3 hours. But the flavor is great.

---

Did she brine or inject the bird? Even just doing some Cajun Butter in an injector makes a huge difference with these. A good brine is the bees knees, though.

---

Absolutely.
Whether you oven roast, smoke or fry, brining and injecting is the way to go for moistness and flavor.

Cooked two turkeys in one this year after brining for 24hrs. Injected with Tony C's cajun butter and rubbed with some all purpose seasoning. Came out pretty damn good.