This was my first turkey in the Big Easy SRG. Easy and VERY tasty!
After cleaning the turkey and drying him off, I rubbed him down with peanut oil. I then put salt and pepper on. I put him in the basket breast up.
Cooked on high with the top down until internal temperature was at 130°. Opened the lid and cooked until internal temperature was 165°. Turned Big Easy off and closed the lid. Let rest for 15 minutes. Cooking time comes out to approximately 10 minutes per pound.
This did taste like a deep fried turkey. It was very moist and full of flavor!
Thoughts:
Next time I want to research injections. Maybe some butter. Also need to raise the turkey by using the Tommy Ring or putting shelves in the bottom of the basket.
Have you tried cooking with the lid up until the temp gets to about 140 the closing the lid until 165, I just got my grill so I’m trying to find out how different ways work. After reading the oiless directions it sounds like they cook with no lid the add the mesh lid at the end