Big Easy Oil-less Turkey

Brined a 13 lb turkey to go into the Big Easy Oil-less Turkey Fryer from Char Broil. Instructions suggest 10 minutes per lb. But they also suggest going to 180 degrees in the breast. Eight minutes seems like a better rule of thumb to get closer to 160. Frankly, once I’m above 150 in all parts of the bird, I’m happy.

I’m using one of my Cambros to brine the bird. Put it up on end so that the lid is on top. Placed the bird inside of two trash bags and added ice to the top. Looks like you can get 2-3 birds in there.

Brine Recipe
2 C Soy Sauce
2 C Red Wine Vinegar
1/2 C Worchestershire
2 C Brown Sugar
2 C Kosher Salt
2 Gal Water

Using hot water or boiling your brine will help dissolve the sugars. You wouldn’t need to add all of the water right away. Just enough to get the sugar dissolved. Of course be sure to cool it down prior placing the bird in the solution.

The final step was coating the bird in our Plowboys BBQ Yardbird rub and olive oil.  As it turned out, the sugar and paprika in the rub burned under the high heat.  Almost all commercial bbq rubs are going to have too much sugar.  This is why the cajun seasonings work so well for fried turkey.

I’ll post the results later.