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KLO's avatar
KLO
Explorer
Nov 15, 2015

Big Easy Time Again!

Almost Thanksgiving time and needing some advice from those who have a "Big Easy" cooker. I've been doing my turkeys in them for several years and have a consistent problem that I know is in something I'm doing wrong, just can't figure out what! The turkey browns up beautifully but never done near the center. I've been putting it in breast up and leaving the lid cracked so it didn't get to hot. Is that the problem, the lid or what, HELP please, we really don't like bloody turkey!!!
  • KLO's avatar
    KLO
    Explorer
    Nov 18, 2015
    Thanks for the reply's, sorry it took me so long to get back, the winter cold took me down. I bought a thermometer for use this year, going to try again using it. I also read about the spring form pan but in my Big Easy it puts the bird sticking up out of it so that's no good!
  • goreds2's avatar
    goreds2
    Explorer
    Nov 16, 2015
    This 20lb turkey took about 2 1/2 hours on med setting with the lid closed the entire time. We smothered it in olive oil before placing in the unit. The best juiciest turkey I have ever had. This was from about 6 weeks ago.

  • Us_out_West's avatar
    Us_out_West
    Explorer
    Nov 16, 2015
    Never a problem with ours. We take the grate off with about 30 minutes left to get the golden brown.

    This was a #16 beauty;








  • Sportsman2505qs's avatar
    Sportsman2505qs
    Explorer
    Nov 16, 2015
    We put the cover on just to brown. We also reduce the propane to make it cook slower. Also we use meat thermometer
  • n3or's avatar
    n3or
    Explorer
    Nov 16, 2015
    I read on the Big Easy forum when I got mine, they said to take a spring form cake pan ring and place it on the bottom of the inside of the cooker and set the basket on top of it. The form raises the turkey up higher in the heat. The basket will sit alittle higher when you put the lid on. I've done this and not had any problems with not cooking on the inside. Hope this helps

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