My first try at cooking a turkey in my new Big Easy infrared oil less grill was less than a resounding success.
I have deep fried numerous turkeys in peanut oil and they have come out great. But I did like the thought of not using oil and the easy cleanup afterwords.
For my first time, I bought a Perdue turkey hen that weighed 12 lbs.
The Turkey was fully thawed, rinsed, and patted dry with paper towels.
After rubbing the turkey's skin with a sugarless rub the thermometer was inserted in the thickest part of the breast, the turkey was then placed into the basket, breast side up, as directed, then lowered into the cooker. The cooker was then ignited.
I read that the cooking time should be the same. So I figured that 45 minutes to an hour should do it.
The thermometer didn't register 175 degrees until after 90 minutes so I figured it was done. Much to my surprise, when I carved it 15 minutes later, the turkey was still severely underdone.
It was cooked outdoors here in Florida, the temp was around 60 degrees with little wind.
What did I do wrong? Can anyone tell me what I should have done different. I think that I should have inserted the probe into the leg/thigh close to the body. But why does it take so long?
I am using a newly exchanged full cylinder of propane.