Salt and Pepper Turkey

by Cathy Pollak
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This was the most amazing, juiciest turkey I have ever made. Three days later, the leftovers were just as awesome. Still juicy, still full of flavor. The turkey needed nothing else but salt and pepper...that's it.

The roaster can hold up to a 16-pound turkey and would definitely hold a couple of chickens, which is what I'm going to roast next. The turkey you see here was 14.5 pounds and fit perfectly in the basket. I have always preferred a smaller-sized turkey because they are usually hens at this size. I think the hens are juicier than the toms.

Anyway, the basket comes right out and is sprayed with cooking spray. The turkey slides right into the basket, legs down.

The roaster comes with a meat thermometer, which gets inserted in the breast. The machine automatically turns off when it reaches the maximum temperature you have set it for.

It takes about 10-15 minutes per pound for this size turkey. When it's done, it is beautifully browned and ready to eat.

Made using the Char-Broil The Big Easy Electric TRU Infrared Smoker and Roaster

Recipe by NoblePig.com | Serves: 10-12


14-16 pound turkey, thawed
2-3 Tablespoons peanut oil
kosher salt
coarse ground black pepper


Prepare your turkey, making sure it is completely thawed (this can take 3-5 days in the refrigerator). Remove the neck, giblets etc.

Make sure there are no metal ties that are holding the legs together. Rinse your thawed turkey and pat it dry.

Rub the turkey all over with peanut oil. Apply salt and pepper generously all over the bird.

If turkey legs are not secured be sure to truss them.

Spray roasting basket with cooking spray to prevent sticking. Insert the meat thermometer into the breast (do not touch bone). Set ending temperature for 162 degrees F.

I set my power (cooking) setting on "12" for 30 minutes and turned it down to "9" for the rest of the cooking time. (Each power setting corresponds to a certain temperature.) The turkey was finished in about 3-1/2 hours.

Remove the basket from the roaster and place on a rimmed baking sheet, letting it rest for about 15 minutes before removing it. Let it rest another 15 minutes before carving (30 minutes total). Bird is never going in the oven again, this was just too easy with an amazing result.


- Recipe courtesy of noblepig.com.


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