Today I made my first turkey using the Char Broil Big Easy.
It's marketed as an "oil less turkey fryer", but it's actually an outdoor roasting oven. There's no such thing as an "oil less fryer". That's a marketing gimmick.
It was also the first turkey I cooked, using an injectable marinade. I used Tony Chachere's Creole Butter flavor.
And let me say, that I will NEVER make another turkey, without using an injectable marinade. That turkey was incredible. JUICY turkey-- even the breast, and I don't even like turkey breast.
Because I used the injectable marinade, I didn't think I needed to rub butter on the surface of the turkey. Actually, I should have, but it was still a great turkey.
You could also brush the turkey with olive oil or corn oil, if you'd rather not use butter.
I also seasoned the turkey, inside the cavity and out, with my usual turkey seasoning blend -- poultry seasoning, black pepper, seasoned salt, and chicken granules.
Because this was going in the outdoor roaster, which roasts the turkey vertically, I did not put a stick of butter in the cavity, like I usually do.
As far as how the turkey cooks in the roaster, I was impressed with how the skin got really crispy, while the inside (credited to the injectable marinade) stayed juicy.
The major downside to using the Big Easy is, I don't have a covered patio, so it entirely depends on the weather. And it rains a lot where I live!
Also, cleaning up the Big Easy afterwards is a chore.
Although the Big Easy does NOT produce a "fried" turkey, I will give it points for producing a great crispy skin all over.
Most definitely use an injectable marinade when you cook a turkey in the Big Easy. And even if you don't!