Do you know the difference between youth and maturity? It’s how you feel about Thanksgiving. As a child, Thanksgiving was the worst. It was that bastardized holiday between Halloween and Christmas. You had to get dressed up, but not in fun costumes. Instead, itchy sweaters, shirts with collars and uncomfortable shoes. And nobody gave you any candy or presents. No, it was just a big meal with dry turkey. Sure, there’s lots of desserts, but for the most part they consist of pumpkin or pecan pies. The first is a funny orange color and how can a nut be made into a pie?
As an adult, I LOVE it! I don’t have to shell out a bunch of money on costumes, candy, or presents. I don’t mind getting dressed up. In fact, I sort of like it. There’s not just two football games anymore, now there are three! Did I mention that the food and wine are outstanding? Even the funny colored orange pie. Particularly if I’m making the turkey. We haven’t done a turkey in the oven in close to two decades. We always make one outside on Thanksgiving. We’ve grilled the turkey, deep fried the turkey and now we do a little bit of both. We use this ingenious little device from Char-Broil to do deep fried turkey without all the pesky oil, potential deck fires and third degree burns. Also, not only is this low fat compared to a deep fried turkey, it’s also naturally low carb. And low carb is all the rage these days. Just do your best to avoid the mashed potatoes, yams, and wine!
Here it is, the Char-Broil Big Easy Oilless Turkey Fryer:
Expert Tip ~ There is one rule though. No sugar. No sugar in a brine or marinade and no sugar in a rub. See, this thing cooks so hot, which simulates deep frying it, that it will blacken any sugar used in preparing the turkey.
Deep Fried Turkey Without Oil Ingredients:
13 lb turkey
Favorite sugar free rub (in this case, Code 3 Spices Grunt Rub)
A little vegetable oil (OK, it’s not entirely oil free!?!)
Properly thaw the turkey according to the directions on the packaging. Coat the back with coarse salt and then hit it with the Code 3 Spices Grunt Rub:
Then place the turkey in the Big Easy basket, breasts facing up:
The reason I don’t do both sides before putting it in the basket is that the rub will stick to the cutting board when I roll it over to coat the other side. The basket keeps the turkey elevated from the cutting board.
Now lay the basket on its side:
And coat the front of the bird with salt and the Code 3 Spices rub:
And now the turkey is ready for the Big Easy:
On a side note, if you haven’t tried the Code 3 spices, you are missing out on a number of levels. First, the rubs are fantastic. Top to bottom, the entire line is outstanding. Also, they give a portion of every sale to charities that help first responders (police, firefighters and EMT’s) and our military personnel. I like to say they make great rubs and have an even better cause. Now back to the recipe.
Fire up the Char-Broil Big Easy to high and place the turkey in the unit:
To help crisp up the skin, put the mesh lid on top to help deflect the heat back down:
Man cannot live by turkey alone, so while the bird is doing its thing, time to check out what’s happening in the kitchen. Looks like we’ll be having some pies tonight:
After about 30 minutes in the Big Easy, I drizzled some vegetable oil over the bird which will further help to crisp up the skin. You can see a little of the oil near the neck:
The reason I waited to coat it with the oil is that I wanted the rub to adhere to the skin before I poured oil on the turkey. If I poured the oil on right away, it would’ve washed the Code 3 Spices rub off.
How long to you cook the soon to be Thanksgiving turkey? Easy, 10 minutes per pound. Here we have the turkey at about 90 minutes:
Back inside, the pies are done. I can’t flippin’ wait!
A little over 2 hours, the turkey is at 160 degrees internal temperature and ready to come out of the Big Easy at which point I let it rest for about 30 minutes to let the juices redistribute throughout the bird and the internal temp to come up to the 165 needed to be safe to eat:
But how did it come out? Let’s check that breast:
Uber juicy, skin so crispy people will swear you deep fried it, and that wonderful rub! Did I mention low carb? Wow! This is why I love Thanksgiving! If you want to buy one of these little cookers, you will not regret it. It will transform your Thanksgiving. Here’s a link to the Oilless Turkey Fryer.
If you have any questions about this deep fried turkey without oil, feel free to leave them below or shoot me an email.
- 13 lb turkey
- Coarse salt
- Sugar free rub
- A little vegetable oil
- Thaw the turkey safely according to the packaging
- Coat the back with coarse salt and the rub
- Place the turkey in the basket, breast side up
- Lay the basket on its side and coat the breasts with salt and the rub
- Start the Big Easy, set to high and place the turkey in the basket in the unit, covering with the mesh lid
- After 30 minutes, drizzle vegetable oil over the breasts
- Grill for 10 minutes per pound
- Remove from the Big Easy and allow to rest for 30 minutes to let the juices redistribute
- Slice and serve