We bought this to make a Thanksgiving turkey and it came out great! We tried a chicken the week before to test it out and it was delicious so we used it on our Butterball Turkey. We did put in wireless probe style thermometers to know when it was done but other than that we set it and forgot about it! Our probes signaled our cell phone when it was done and it was great! We brined the turkey for 2 days ahead of time and then used a poultry rub on it. I should have taken a picture but did not think of it. It was totally a success! Our weather was low 40's and it took about 2 ½ hours for our 16+ pound turkey but it was super easy! The hardest part was cleaning the cage part later! After working on it on and off for a day in the sink I popped it in the dishwasher and it came out sparkling clean! I think I should have done that earlier on. I will try it sooner next time.

This is awesome! Hubby loves it! Tip... use a beer can chicken holder to help prop up the bird straight.

I've been deep frying turkeys for over 20 yrs, usually just once a year; the relatives that come here over holidays expect it, as there is no comparison as far as flavor goes.
But (and I never told any of them)--it's a huge hassle and expense. Figure $40 for peanut blend oil, only to find out 3 gallons isn't quite enough, add some more $ for oil to completely cover the turkey. And the waste--yeah, I would either store it until I'm sure it was rancid and then throw it away, or would wait half the day for it to cool down enough to pour back in the box and freeze it. Did you know it takes 3 days at room temp to thaw frozen peanut oil? I do--years 13 through 20.
Year 7 it started raining. Rain and hot oil? Booya.
And it was dangerous, all that oil and open flame...actually I enjoyed the danger part.
Whatever rub you use on outside of the turkey boils off and makes it way to the bottom of the pot. Last year instead of spending a lot of time scrubbing the inch of crude off the bottom, I just threw the pot away.
Present day--found out about this Big Easy, and I'm thrilled.
Did a turkey today to make sure know what I'm doing (don't want to experiment on Thanksgiving).
This thing is idiot proof.
Every bit as delicious and crispy as deep frying. Even more so because the legs can be eaten (deep frying fried the legs and wings to nothing). And unlike deep frying, was able to capture the drippings for gravy.
Sold!
Now that it's so easy and cheap, plan to use it year round for a lot of different things.

We had to make a second turkey for thanksgiving due to larger amounts of people. While 1 was in the oven, we air fried the second and came out perfect. Much easier, safer and cleaner than an oil fried turkey!

After frying turkeys for over 20 years, the mess of a cleanup afterwards and the sky high price of cooking oil, decided to give the Charbroil a try. It is without a doubt the best way to cook a turkey without oil, but yet have that great flavor of a fried one. Suggest watching some youtube videos to get some ideas on how to properly use it. I use electronic digital thermometer to monitor the temps, to get it just right. Clean up is SO easy. Don't hesitate, but one.