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!!!

I tossed my "Big Easy" out for that very reason.

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

We put the cover on just to brown. We also reduce the propane to make it cook slower. Also we use meat thermometer

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;

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.

Big Easy Time Again! | Good Sam Community

bcsdguy
Explorer
Nov 15, 2015
I tossed my "Big Easy" out for that very reason.
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
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
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;
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.
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
Explorer
Nov 19, 2015
KLO wrote:
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!
You will be glad you got a thermometer. No guess less stress!
KLO
Explorer
Nov 20, 2015
I hope so,even read about wrapping it in aluminum foil to prevent the cord from getting to hot.
goreds2
Explorer
Dec 01, 2015
KLO wrote:
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!!!
How did it turn out? :)
KLO
Explorer
Dec 01, 2015
It turned out better that it ever has in the past I guess the learning curve and I are finally meeting up! I let the birds come to room temp, oiled them with peanut oil, seasoned them, breast up in the basket, thermometer in breast, cooked to 180°, lid on for last 30 minutes, let sit about 10 minutes before carving. Did two like always and both were great,think I've finally figured it out!