For a whole turkey in a Char‑Broil Big Easy (oil‑less fryer), the general guideline is about 10 minutes per pound , but you must cook to temperature, not time : the turkey is done when the breast reaches 165°F and the thighs/legs are 175–180°F.

Basic timing rule

  • Plan on roughly 10 minutes per pound of turkey in the Big Easy under normal weather conditions.
  • Example estimates (actual time can be shorter or longer):
    • 10 lb turkey → about 1 hour 40 minutes
    • 12 lb turkey → about 2 hours
    • 15–16 lb turkey → around 2.5–2.75 hours

Internal temperature targets

  • The true “done” point is when:
    • Breast: 165°F in the thickest part, not touching bone.
    • Thigh/leg: 175–180°F for best texture and safety.
  • Always check in multiple spots with an instant‑read thermometer to avoid undercooked sections.

Big Easy specific tips

  • The Big Easy is designed for turkeys up to about 16 lb ; larger birds may not fit or cook evenly.
  • Place the turkey breast up, legs down in the basket so it cooks evenly and is easy to temp.
  • Use the mesh lid mainly in cold or windy weather or near the end for extra browning, since it can speed up cooking.

Weather and bird factors

  • Cold, wind, or very large birds can add noticeable time beyond the 10‑min‑per‑pound rule.
  • Injecting or brining is fine; just avoid very sugary rubs that can burn at the Big Easy’s high heat.

Quick step‑by‑step

  1. Thaw turkey completely; remove giblets and any leg ties.
  1. Pat dry, lightly oil the skin, and season (no high‑sugar rubs).
  1. Preheat the Big Easy, then lower the turkey into the basket breast‑up.
  1. Cook, estimating ~10 minutes per pound, but start checking temps early.
  1. When breast hits 165°F and thighs 175–180°F, remove and rest 10–20 minutes before carving.

If you share your turkey’s weight and outside temperature (roughly), a more tailored time estimate can be suggested—but always use the thermometer as the final judge.