Every year, for the past 16 years, we’ve deep-fried a turkey for Thanksgiving. We finally realized there had to be a better solution than to riskily heat up six gallons of cooking oil on my front porch after a near-accident in the second year!
Thanksgiving is just around the corner, and many of us are already planning our menus. If you’re looking for a delicious and juicy turkey breast that’s cooked to perfection, without the hassle of deep-frying or roasting, then the Char-Broil Big Easy Infrared Fryer might be the perfect solution.
But how long do you actually need to cook a turkey breast in the Big Easy? The answer depends on a few factors, including the size and type of turkey breast you’re using as well as your desired level of doneness.
Cooking Times for Turkey Breast in the Big Easy:
Here’s a general guideline for cooking times:
- 3-pound boneless turkey breast: 1 hour to 1 hour 10 minutes at 350 degrees F
- 4- to 6-pound bone-in turkey breast: 40 to 50 minutes at 350 degrees F
- 7-pound bone-in turkey breast: 75 minutes at 350 degrees F
- 8-pound bone-in turkey breast: 80 minutes at 350 degrees F
Please note that these are just estimates, and the actual cooking time may vary depending on your specific fryer and the temperature of your turkey breast.
Tips for Cooking Turkey Breast in the Big Easy:
- Always use a meat thermometer to check the internal temperature of the turkey breast. The turkey is done when the internal temperature reaches 165 degrees F.
- Let the turkey breast rest for 10-15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful turkey.
- Season the turkey breast generously with your favorite seasonings. This will help to enhance the flavor of the turkey.
- Use a marinade to add extra flavor and moisture to the turkey breast.
- Don’t overcrowd the fryer basket. This can prevent the turkey from cooking evenly.
- Keep an eye on the turkey while it’s cooking. You may need to adjust the cooking time depending on the size and type of turkey breast you’re using.
FAQs about Cooking Turkey Breast in the Big Easy:
Q: Can I cook a stuffed turkey breast in the Big Easy?
A: No, it is not recommended to cook a stuffed turkey breast in the Big Easy. This is because the stuffing will take too long to heat to a safe temperature, which could increase the risk of foodborne illness.
Q: Can I use the Big Easy to cook other types of poultry?
A: Yes the Big Easy can be used to cook other types of poultry, such as chicken duck, and goose. However, you may need to adjust the cooking time depending on the type of poultry you’re using.
Q: Can I use the Big Easy to cook other foods?
A: Yes, the Big Easy can be used to cook a variety of other foods, such as vegetables, seafood, and even pizza. Be sure to consult the Big Easy’s instruction manual for specific cooking times and instructions.
The Big Easy Infrared Fryer is a great option for cooking a delicious and juicy turkey breast. By following the tips and guidelines above, you can ensure that your turkey is cooked to perfection. So, ditch the deep fryer and the oven this Thanksgiving, and give the Big Easy a try! You won’t be disappointed.
Additional Resources:
- Char-Broil Big Easy Infrared Fryer User Manual: https://www.charbroil.com/on/demandware.static/-/Sites-charbroil-Library/default/dwc96d3681/documents/10200297_BigEasy_OM_2023_0419_Web.pdf
- Allrecipes’ The Big Easy Oil-Less Turkey Fryer Review: https://www.allrecipes.com/article/char-broil-big-easy-oil-less-infrared-turkey-fryer-review/
- Life’s a Tomato’s Cajun-Injected Turkey Breast on the Char-Broil Big Easy: https://www.lifesatomato.com/2014/12/29/cajun-injected-turkey-breast-char-broil-big-easy/
I hope this comprehensive guide helps you cook the perfect turkey breast in your Big Easy Infrared Fryer!
Happy Thanksgiving!
When You Should NOT Brine or Inject the Turkey
If you buy a Kosher Turkey, there’s no need to brine or inject the turkey. Kosher turkey has already been pre-brined as part of the kosher process.
Here’s the Problem with Brining Turkey:
- If you immerse the turkey in brine water, the skin won’t become extremely crispy. The meat directly beneath the skin is full of brine water, and the skin itself is full of water. If you choose to deep fry turkey IN oil, that’s a recipe for disaster. Boiling water in a huge vat of oil Burning splashes will result from lowering a brined turkey into the oil, even if the skin is patted extremely dry. The oil will keep erupting violently for at least twenty minutes. It’s dangerous. When preparing oil-free deep-fried turkey, the infrared heat will evaporate the water on the skin rather than crisping it. It is challenging to get crispy skin when roasting a brined turkey in the oven, even if you increase the heat toward the end of cooking.
- Brining a turkey in a cooler requires babysitting. It is important that you monitor the water’s temperature to make sure it does not rise above 40ºF. Keep an ice bag handy and add more as needed. You will need to add a more concentrated brine solution because adding ice will dilute the brine. Do you have space in the freezer for a large bag of ice as well?
- Brining a turkey is a mess. Both before and after brining, the cooler needs to be properly cleaned and bleached.
- If brining is still your thing, plan to begin the brine two days before Thanksgiving. On day 1, brine. On the second day, remove the brine and pat the turkey dry on the inside and outside. Turkey should be placed in a roasting pan and chilled for at least 12 hours, uncovered. By letting the skin of the turkey dry, you can achieve the ideal crispy skin.