Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer

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Price: $98.91 $71.25   

Product Feature

• Char-Broil's patented infrared cooking technology prevents flare-ups, eliminates hot and cold spots, and delivers juicy, crisp, and flavorful results every time
• Prepare perfect turkeys (up to 16 lbs.), chickens, beef roasts, pork tenderloins, and other large cuts of meat with injectable marinades - or use seasoned rubs on the outside (not an option with traditional fryers)
• No hot oil to burn, splatter, or spill! Save money and stress without having to purchase or dispose of any oil - and, of course, the food is healthier, too!
• Includes cooker, cooking basket, lifter, meat thermometer, and quick start cooking guide
• Measures 24.5"H with a 21.1" diameter and weighs 30 lbs.

Product Description

The Char-Broil Big Easy TRU-Infrared Oil-less Turkey Fryer is the stress-free way to fry your turkey. With no hot cooking oil to purchase, splatter, or dispose of, the Char-Broil Big Easy gives you a delicious, safe, and simple alternative to oil-fried turkey. The Big Easy uses infrared heat to cook a turkey from start to finish just as quickly as oil-frying - and, of course, food cooked without oil is healthier, too! The meat is always cooked evenly inside of a double-wall cylindrical cooking chamber, powered by a fully enclosed propane burner: Char-Broil's patented Heat Wave infrared technology prevents flare-ups, eliminates hot and cold spots, and delivers juicy, crisp, and flavorful results every time. Safely cook a turkey (up to 16 lbs.) or chicken in about 8 to 10 minutes per pound - there's no waiting for the oil to heat up. Roasts and most other large cuts of meat cook for slightly longer. You can prepare your bird or meat with the same injectable marinade you already use, or you can use seasoned rubs on the outside - which is not an option with traditional fryers. Experience the flavor when infrared heat circles the cooker to penetrate the meat evenly and seal in juices. The result is a bird that's moist on the inside and crispy on the outside without the risk, hassle or added fat and calories of oil. Measures 24.5"H with a 21.1" diameter; weighs 30 lbs. Accessories specifically for The Big Easy include: Rib Hooks (model # 4184318); Hinged Basket (4184795); Cover (495782); and Leg Racks (2248975).

Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer Review

We have been "Deep Frying" turkeys in oil for nearly two decades and I must say that the "Big Easy" is an AWESOME piece of equipment!

We received a call from a friend in Cajun country and he told us that we should buy the Big Easy. We bought it from Amazon back in Feb 2008. We did not use the fryer until yesterday, for Thanksgiving. We were shocked! It was easy to use and there is hardly anything to clean up . If you follow the directions, you will not go wrong. Before we used the fryer, I went to the Charbroil site and read the tips and updated information concerning the fryer.

You only have to do this the first time you use the fryer:

1. After you put the fryer together, DO NOT put anything in the fryer other than the basket and turn on the fryer for 15 minutes.
2. After the fryer has cooled, spray Pam in the fryer, place the basket in the fryer and turn on the fryer for 10 mins.
3. After the fryer has cooled, put some olive or peanut oil on a paper towel and rub the oil on the basket. Place your season turkey in the basket and turn on the fryer. Make sure the turkey legs are pointing down or resting in the bottom of the basket and keep the metal brace that keeps the turkey legs together intact.

** Each time the fryer is used, repeat step three (Oiling the basket).**

Tip:

If you cover the turkey with olive oil, the turkey will darken so if you like the blacken turkey or dark turkey, coat the turkey with oil. Do not put oil on the wing tips because the tip will burn quicker. If you use olive oil, do not place the cover on the fryer and in fact you really don't need to put the lid on at all. I did not put oil on the back of the turkey just to compare the color of the turkey. You don't need to put oil on the turkey because the turkey will have a pretty brown color without the oil.

Pull the skin back from the breast, place the season under the skin (Dried & Fresh), garlic, onion, etc use your imagination. Pull the skin back in place and season the inside of the turkey. While the turkey is in the basket, I placed half a lemon in the top of the turkey along with fresh rosemary, mint etc.

The garlic did not get mushy as it retained its shape but it was easy to smash. I smashed it with two fingers, placed it on top of the turkey and ate it. It was heavenly! The lemon came out juicy so I squeezed the lemon on the turkey. It was good! The lemon nor the spices did not over power the turkey as it gave a good flavor. The next time I think I will juice the lemon, puree the seasons and rub the turkey inside and out as well as place more whole garlic cloves in the turkey. The season does not burn.

On Thanksgiving, we fried two turkeys, one with oil and one with the Big Easy. The skin was crisp as you cannot tell the difference between the oil fried turkey and the Big Easy turkey. In fact, the white meat held more moisture than the deep fried turkey. We compared the two and the Big Easy won hands down. The Big Easy is healthier than the oil fried turkey. The juice pan collected the drippings, we chilled the drippings, removed the fat so it can be frozen in cubes for a later day. The turkey did not stick to the basket. When you purchase the Big Easy, the savings from not having to buy peanut oil is something that you do not have to buy.

Charbroil has accessories for the Big Easy at their website. I recommend the Big Easy and FOLLOW the direction!

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