A turkey in a Big Easy air fryer follows its own set of rules compared to oil-less fryers or traditional roasting methods. If you want to know how long to cook a turkey in a Big Easy air fryer, the short answer is about 10 minutes per pound at 350°F, plus a little extra time for the bird to reach a safe internal temperature. But there is more to it than just math.
The Big Easy is an infrared oil-less fryer, not a basket-style air fryer. That means it cooks with radiant heat, not fast-moving air. The skin crisps, the meat stays juicy, and you never deal with hot oil. Still, the cooking time depends on the size of your turkey, whether it is stuffed, and how cold it is when it goes in.
Below you will find a clear time chart, a step-by-step method, and the mistakes that ruin a Big Easy turkey. Read the whole guide before you start cooking.
How Long To Cook A Turkey In A Big Easy Air Fryer
Use this chart as your starting point. These times are for a thawed, unstuffed turkey cooked at 350°F in a Big Easy oil-less fryer.
- 8 to 10 pounds: 1 hour 20 minutes to 1 hour 40 minutes
- 10 to 12 pounds: 1 hour 40 minutes to 2 hours
- 12 to 14 pounds: 2 hours to 2 hours 20 minutes
- 14 to 16 pounds: 2 hours 20 minutes to 2 hours 40 minutes
- 16 to 18 pounds: 2 hours 40 minutes to 3 hours
- 18 to 20 pounds: 3 hours to 3 hours 20 minutes
Always verify with a meat thermometer. The breast should hit 165°F and the thigh should reach 175°F. Time charts are guides, not guarantees.
Why The Big Easy Cooks Differently
The Big Easy uses infrared heat from a burner below the cooking chamber. The heat radiates upward and surrounds the turkey. There is no fan pushing air around like a standard air fryer.
This matters for timing. Infrared heat penetrates food differently than convection heat. The outside browns fast, so you may need to tent the breast with foil near the end. The inside cooks slower than you might expect from an air fryer recipe.
You also get a lot of rendered fat dripping away from the bird. That is why Big Easy turkey comes out juicy without brining. It is a forgiving cooker, but it still needs your attention.
Prep Steps Before You Start Cooking
- Thaw the turkey completely in the fridge. Allow 24 hours for every 4 to 5 pounds.
- Remove the neck and giblets from both cavities.
- Pat the skin dry with paper towels. Dry skin equals crispy skin.
- Rub the outside with oil or melted butter. Season with salt, pepper, and any herbs you like.
- Let the turkey sit at room temperature for 30 minutes while you preheat the Big Easy.
Do not stuff the turkey. Stuffing slows cooking and creates a food safety risk. Cook dressing in a separate pan instead.
Preheating The Big Easy
Turn the burner to high and let the chamber heat for 10 to 15 minutes. Close the lid during preheat. A hot chamber gives you better browning from the start.
If your model has a temperature dial, set it to 350°F. If it only has low, medium, and high, use medium-high. Check the manual for your exact model.
Step-By-Step Cooking Instructions
- Place the turkey breast-side up on the wire rack or in the basket.
- Lower it into the Big Easy carefully. Use gloves. The chamber is hot.
- Close the lid and set a timer for half of your estimated cook time.
- At the halfway mark, check the temperature with a probe thermometer.
- If the breast is browning too fast, cover it loosely with foil.
- Continue cooking until the breast reads 165°F and the thigh reads 175°F.
- Remove the turkey and rest it for 20 to 30 minutes before carving.
Resting is not optional. The juices need time to settle back into the meat. Cut too early and you lose moisture on the board instead of keeping it in the bird.
Common Mistakes To Avoid
- Cooking a cold turkey straight from the fridge. Cold meat cooks unevenly.
- Trusting the timer over a thermometer. Always check the internal temp.
- Opening the lid every 15 minutes. Each peek drops the chamber temperature.
- Using a turkey larger than your Big Easy can handle. Check the weight limit first.
- Skipping the rest period. This is the most common reason for dry turkey.
Another mistake is overcrowding. The Big Easy needs space around the bird for heat to circulate. If the turkey touches the sides, it will scorch in spots.
How To Tell When The Turkey Is Done
Use a digital thermometer. Insert it into the thickest part of the breast, avoiding the bone. It should read 165°F.
Then check the thigh. Insert the probe near the joint but not touching bone. It should read 175°F. Dark meat needs a higher temp to become tender.
If you do not have a thermometer, look for clear juices running from the thigh when pierced. The skin should be deep golden brown. The legs should wiggle freely in their sockets. These are old-school signs, but a thermometer is still the only reliable method.
Tips For A Juicier Turkey
- Dry brine the turkey overnight with salt. It is easier than wet brining and gives great flavor.
- Rub butter under the skin before cooking. It bastes the meat from the inside.
- Place the turkey breast-side down for the first 30 minutes, then flip it. This keeps the breast moist.
- Add a cup of water or broth to the drip pan. It creates a little steam in the chamber.
- Let the turkey rest under foil. The carryover heat finishes the cooking gently.
If your turkey is browning too fast on top, make a foil shield. Cut a piece of foil shaped like a triangle and lay it over the breast. Do not wrap the whole bird. You want heat to keep moving around it.
What About A Stuffed Turkey
Do not stuff a turkey in a Big Easy. The infrared heat cooks the outside faster than the inside. Stuffing in the cavity will not reach 165°F before the breast dries out.
Make your stuffing in a casserole dish and bake it in the oven. It will taste better and cook safely. Your turkey will also cook faster and more evenly.
Frequently Asked Timing Questions
Can I Cook A Frozen Turkey In A Big Easy
No. A frozen turkey will not cook evenly. The outside will burn before the inside thaws. Always thaw first.
Does The Big Easy Need A Lot Of Oil
No oil is needed for frying. You can rub a little oil on the skin for browning, but the cooker does not use a vat of oil. That is the whole point of the design.
How Long For A 12 Pound Turkey
Plan on about 1 hour 40 minutes to 2 hours at 350°F. Start checking at the 1 hour 30 minute mark. Every cooker runs a little different.
Can I Cook Two Small Turkeys At Once
Only if they fit without touching. Two 8-pound turkeys may fit in a larger Big Easy model. Add about 15 to 20 minutes to the total time and rotate them halfway through.
When in doubt, cook by temperature, not by clock. A 14-pound turkey might finish in 2 hours in one cooker and 2 hours 30 minutes in another. The thermometer is your best friend here.
With these times and steps, your Big Easy turkey will come out golden, juicy, and ready for the table. Start with the chart, check the temp early, and rest the bird before you carve.