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Cook the chicken until it reaches an internal temperature of 165 degrees F. Remove from the Big Easy Oil-Less Fryer and let rest for 15 minutes (let the basket cool down a bit). Use caution removing the chicken from the basket. It is hot! For the detailed step-by-step recipe, watch our How to Fry a Chicken in the Big Easy Oil-Less Fryer video.
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Place the basket in the Oil-Less Deep Fryer. Turn on the cooker to medium-high cooking and cook for about 10 minutes per pound (14lbs.= approx. 140 minutes or 2 hrs 20 minutes). (Cover with the wire mesh lid during the last 15 minutes for the crispiest skin, it reflects heat back intowards the turkey.
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Place the turkey into the Big Easy basket and lower into the cooker. Cook for 10 minutes per pound. Check for doneness, 180°F in the thighs and legs, and 170°F in the breast. Always check in multiple locations. Remove the basket from the Big Easy and let the turkey rest for 15 minutes before carving.
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Frying a turkey this way was quick and efficient. Roasting turkey in the oven takes about 13 minutes per pound at 350 degrees F, while the instructions for the fryer estimated about 10 minutes per pound. For our 7-pound turkey breast, we first set a timer for 1 hour, and ended up cooking it about 75 minutes to bring it up to 165 degrees F.
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Check out these easy recipes for your Char-Broil Big Easy Oil-Less Fryer. Turkey, chicken, pork and wings! So simple, quick and delicious! Juicy and delicious.
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Insert the cooking basket into the oil less fryer and close the lid. Set the timer based on the weight of your turkey. As a general guideline, cook the turkey for about 10-15 minutes per pound. Check the internal temperature with a meat thermometer. The turkey is ready when the thickest part of the thigh reaches 165°F (74°C).
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In today's recipe I'll show you how to cook a Prime Rib Roast in the Big Easy Oil-Less Fryer. This recipe is easy and perfect for the Christmas holiday seaso.
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1. Carefully insert the basket with the turkey into the oil-less fryer. Adjust the cooking time based on the weight of your turkey. A general rule of thumb is to cook the turkey for about 10-12 minutes per pound. 2. During the cooking process, it's essential to monitor the turkey's internal temperature. Use a meat thermometer to ensure it.
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Place the pork into the Big Easy basket and lower into the Big Easy. Cook until the internal temperature reaches 180 F. Brush or spray the pork with the mopping sauce every 20-30 minutes until the meat reaches 195 F. Remove meat from the cooker, wrap in foil and let rest for 30 minutes. Shred or chop meat as desired.
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When the oil reaches the target temperature, slowly lower the turkey and basket into the fryer. Set the timer for 3 to 4 minutes per pound. For example, if you're trying to decide how long to deep fry a 20 pound turkey, 3 x 20 = 60 minutes minimum. Turkey fry time for a 10 pound bird should be 30 to 40 minutes.
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Season the lamb with salt and pepper all over. Whisk the mustard, garlic, and rosemary in a small bowl together. Rub a thorough coating of the mustard mix all over. Prep your Big-Easy Oil-Less Fryer and place the lamb in the basket. Put the basket in the fryer and cook until the lamb registers 145 degrees F for medium rare.
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Put the butter, and bourbon in a bowl. Add chicken stock in it. With a marinade injector, push the mixture in both breast and legs. Mix all the rubbing ingredients. Gently apply it all over the turkey. Power up the fryer. Use an oil coating inside the cooking basket.
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Recipe Instructions. Apply the olive oil to all sides of the Prime Rib. Preheat the Big Easy for 15 minutes. Place the Prime Rib Roast in the Big Easy basket and add to the Big Easy Oil-Less Fyer. Cook the Prime Rib Roast until an internal temperature of 127 degrees F (if you are targeting medium rare). This cook took 1 hour 45 minutes.
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Fire up your Char-Broil Big Easy. Place the ham into your cook basket, sliced end down. Cook until the internal temperature reaches 145 F, about 10 minutes per pound. Glaze the last 10 minutes if desired, but keep an eye on it. Let rest 10 minutes before serving.
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Season the gravy for salt and freshly ground black pepper. To thin the gravy, pour in a little more turkey stock. To thicken the gravy, let the gravy continue to cook and reduce. To thicken in a hurry: in a small bowl, combine 1 tablespoon cornstarch and 1/4 cup water, stir to make slurry.
