Easy Thanksgiving Turkey in the Char-Broil Big Easy | Step-by-Step

[@alissapr1]

Hello, great video. But do I prep all that the day before are the date of

[@MurrayHomestead]

As long as the turkey is completely thawed, we do all of the cooking the day of. The turkey takes ballpark 10 min/pound, so a 15 pound turkey should about 2 1/2 hours to cook.

[@nclark174]

Great video, thank you

[@MurrayHomestead]

Thank you very much!

[@sidneywhite749]

Good video, I have found other than the bottom of the cooker-foil yes- it’s best to allow the sides to get a rich brown color. Also the cooker is recommended to be preheated for approximately 10 minutes much like an indoor oven. Maybe show us how to make a gravy with the drippings, I am a widower and need all the tips.

[@MurrayHomestead]

Thank you for reminding me about preheating! I just made a video specifically on The Big Easy and I made sure to put that in there. Also, thanks to your comment, I am making a video on how to make gravy here in about an hour! It will be up in a day or two. Thanks a bunch for watching.

[@MurrayHomestead]

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[@keithlamphere]

Great video! Any opinion on frozen turkey vs fresh turkey?

[@MurrayHomestead]

Thank you very much! I can't say...I think every turkey I've had in my life has been frozen now that I think about it. Just an assumption, but I would assume fresh would be better. Thanks for watching!

[@keithlamphere]

Thanks - subscribed

[@rmullins6546]

Just bought a big easy (haven’t even opened it yet), random question - do you just cook on the highest heat setting the whole time?

[@MurrayHomestead]

Congratulations on your purchase. I'm sure you'll love it! I'm making a review video on ours tomorrow. To answer your question: Many people cook with it on high, including myself for various recipes. I have found, particularly with a large turkey, that turning it to "medium" works better. The inside is always tender, but on full blast the legs and wings can get a little over done. Thanks for watching and good luck!

[@rmullins6546]

@ Appreciate it! One more question - do you typically find the 10 mins per pound to be about right or should I aim for more like 12 mins per pounds, especially if running on medium? (Going to be in the 30’s on cook day)

[@MurrayHomestead]

10 minutes is a good estimate to calculate cook time. With the lower ambient temperature, it may very well be closer to the 12 minute mark. A meat thermometer is the only way to truly verify.

[@rmullins6546]

@ appreciate the advice, thank you

[@MurrayHomestead]

Absolutely. Thanks for watching and I hope everything goes well!