Couple of Questions about the Big Easy Oiless Fryer

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chipmanbbq

Fire Starter
Original poster
Mar 1, 2016
69
11
So I know turkey day was last week, but I've been tasked with cooking a bird for Christmas and have a few questions about the Big Easy.

1. How are you guys checking the temp of the bird? Do you use a wired thermometer like a Maverick or do you lift the bird up periodically and probe it? Wasn't sure if a Maverick probe could withstand the heat of the Big Easy.

2. Brining. Do you brine your bird? Inject? Both?

Sorry to post yet another Big Easy/Turkey thread, but I couldn't find answer to those questions. Thanks guys!
 
 
So I know turkey day was last week, but I've been tasked with cooking a bird for Christmas and have a few questions about the Big Easy.

1. How are you guys checking the temp of the bird? Do you use a wired thermometer like a Maverick or do you lift the bird up periodically and probe it? Wasn't sure if a Maverick probe could withstand the heat of the Big Easy.

2. Brining. Do you brine your bird? Inject? Both?

Sorry to post yet another Big Easy/Turkey thread, but I couldn't find answer to those questions. Thanks guys!
I just did two for Thanksgiving.  

1.  I used a wired Maverick to monitor temps.  Used my thermapen to verify when nearly at temp.  

2.  I didn't brine.  Just injected the night before.
 
I did not brine my bird just injected with butter! I used a probe with mine worked well! Good luck my friend.[emoji]128077[/emoji][emoji]127995[/emoji]
 
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