Congrats! I'm sure you will end up loving it.
I have cooked literally hundreds of turkeys in Big Easies. Poster above nailed most of it. It's a very simple process, with delicious results.

I find a 14-18 lb bird works best. Can go a little larger or smaller, but that range is ideal for mine.

I always inject mine with some Cajun Butter or garlic butter. It makes a significant difference. I then just rub the outside with oil and apply a heavy layer of seasoning. Cajun Seasoning works well, but lately we have gone to Cavendar's Greek Seasoning with a Garlic Butter injection. That is my fave. Get oil and seasoning on every square inch of skin.

I always cook breast up, and make sure to spread the legs apart at the bottom so the heat will circulate in the cavity (chime in middle school jokes here).

Make sure to check the temp around the thighs, not just the breast. (Another round of giggling is acceptable).

If it's warm outside, I'll cook with the lid off for the first hour or 90 minutes, then finish it with the lid on to crisp the skin. If you leave the lid on the whole time, you risk blackening the top of the bird. The lid really does make a difference in temperature.


I have also have done chicken wings in the Big Easy. I just make foil "shelf's" and put them on every other ring of the basket. That way I can have 3-4 layers of wings. I poke holes in the foil, for air and heat to flow. I oil the wings and dust them with a mix of flour, seasoning, and a packet of ranch mix (the powder you make ranch dip from). Super good wings, but a lot of work. I have gone to just smoking my wings now.