Charbroil big easy

[crazzycajun]

I want to fry a turkey from time to time, but don’t want the mess , dealing with the oil and what have you. So I picked one up on market place supposedly used once for $40. Thawed my bird in the fridge for a week injected it the night before with Tony’s creole butter. The next day rubbed down with 1.5 sticks of butter, and seasoned it with cowboy Kent’s seasoning and into the cooker on high for about 2.5 hours. Internal temp 165f in the thigh let it rest went to cut it up and it was not done finished in oven. Long story short it was mediocre at best. Has anyone tried using this with success ? not giving up yet, but definitely smoking one for thanksgiving until I get the hang of it or it goes back on marketplace

 

[TimboBBQ!]

I want to fry a turkey from time to time, but don’t want the mess , dealing with the oil and what have you. So I picked one up on market place supposedly used once for $40. Thawed my bird in the fridge for a week injected it the night before with Tony’s creole butter. The next day rubbed down with 1.5 sticks of butter, and seasoned it with cowboy Kent’s seasoning and into the cooker on high for about 2.5 hours. Internal temp 165f in the thigh let it rest went to cut it up and it was not done finished in oven. Long story short it was mediocre at best. Has anyone tried using this with success ? not giving up yet, but definitely smoking one for thanksgiving until I get the hang of it or it goes back on marketplace

I like to spatchcock em and smoke em

 

[normanaj]

165℉ in the thigh is well below done,minimum of 175℉ for thighs but can go much higher and still be moist.165℉ is great for the breast but you can go a little higher with it when frying because the amount of oil absorbed will give it "moisture",but if you're gonna fry then separate the parts and fry individually would be my suggestion.

I've never been a fan of whole fried turkeys.