Frying Chicken In A Turkey Air Fryer: Is It Possible?

Air fryers are a quick and easy way to cook a turkey, but can they be used for chicken? The short answer is yes. You can cook chicken in an air fryer in a similar way to turkey. The main difference is the cooking time, which will be shorter for chicken. For example, a 3-pound boneless turkey breast cooks in an air fryer in 1 hour to 1 hour and 10 minutes, while a whole chicken will take 55 minutes.

Turkey preparation and cooking time

Before cooking a turkey in an air fryer, it is important to prepare the bird and ensure you have the right-sized turkey for your air fryer. A 3-5 pound turkey breast should fit in a 5-quart air fryer. If you have a larger air fryer, you can cook a whole turkey of up to 20 pounds.

First, completely thaw your turkey. This can be done in the refrigerator, which is the least labour-intensive method but takes the most time. Alternatively, cold-water thawing is faster but requires more attention.

Once thawed, remove the giblets and neck. Using kitchen shears, you can also remove the rib cage. Pat the turkey dry with paper towels.

To ensure your turkey is moist and juicy, the next step is to add butter under the skin. To do this, carefully loosen the skin from the breast and legs, being careful not to rip the skin. Spread softened butter (about 3/4 of a cup) under the skin and over the outside of the turkey. You can also add salt and pepper to the outside of the turkey.

Some recipes suggest injecting the turkey with a marinade for added flavour.

Place the turkey in the air fryer basket, skin-side up. If your air fryer came with a turkey stand, insert it into the turkey cavity, ensuring the drumsticks are upright.

Set the air fryer temperature to between 350-400°F and cook for 45-60 minutes, or about 7-10 minutes per pound. The turkey is done when a food thermometer inserted into the thickest part of the breast registers 165°F.

Let the turkey stand for 10-15 minutes before carving and serving.

Carving the turkey

Rest the Turkey:

Let the cooked turkey rest on a carving board for at least 15 to 30 minutes. Cover it loosely with foil to allow the juices to redistribute, making the meat juicier. This resting period also lets the turkey cool down slightly, making it easier to handle.

Gather Your Tools:

You'll need a sharp knife and a steady workstation. A large, sharp chef's knife will do the job well. You can also use a manual or electric carving knife, which vibrates rapidly to make slicing easier. Stabilize a large cutting board by placing a damp towel underneath to prevent it from moving around.

Set Up Your Carving Station:

Place the rested turkey on the cutting board with the cavity facing you. Remove any trussing strings that are holding the legs together. Have tongs, a carving knife, a chef's knife, and paper towels nearby.

Separate the Leg and Thigh:

Slice through the skin connecting the breast and drumstick until you hit the bone. Then, pull the leg back and down until you feel and hear the joint pop out. Use your knife to cut through the joint and along the rest of the thigh meat to separate the leg and thigh from the backbone. Repeat this process for the second leg and thigh.

Remove the Wings:

Pull the wings back until you hear a pop, just like you did with the legs. Slice through the joints to remove the wings.

Remove the Breasts:

Make a long, deep cut along one side of the breastbone, following the curve of the bone. Use long strokes with the tip of your knife and gently pull the meat away as you go. Repeat on the other side of the breast. You may want to pause to wipe down your cutting board to eliminate excess juice.

Slice the White Meat:

Place the breasts skin-side up on the cutting board. Cut across the breast meat into slices of your desired thickness for serving. Use long cutting strokes instead of short sawing motions for neater slices. Cut the wing in half and transfer the white meat to your serving platter.

Slice the Dark Meat:

Separate the thigh from the drumstick by wiggling your knife into the joint until you find the right spot. Place the drumsticks on the platter. Remove the bone from the thigh, place the boneless thigh skin-side up, and slice it. Transfer to the platter.

Remember, carving will cool the meat significantly, so serve the turkey immediately after slicing or cover it and keep it warm in a low oven until serving.

Storing and reheating turkey

Storing Turkey

Turkey is a naturally dry meat, so it's important to store it correctly to retain moisture and flavour. Firstly, ensure you only keep cooked turkey in the fridge for up to four days. Before storing, carve the turkey into more manageable pieces to save time the next day and to help it fit in the fridge. Place the meat in airtight containers or zip-top bags, pushing out as much air as possible.

Reheating Turkey

There are a few ways to reheat turkey, including in the oven or the microwave.

Oven

The oven method is the preferred choice for reheating turkey, especially if you're reheating a lot of meat at once. Preheat your oven to 300°F/160°C. Let the turkey come to room temperature by leaving it out for 10-30 minutes before reheating. This will ensure a more even cook. Carve the turkey into small, uniform pieces and place them in a roasting tin or gratin dish. Pour over some turkey or chicken stock, and add a few knobs of butter (around 25g). Cover the dish tightly with foil and roast for 30 minutes, or until the meat is very hot (at least 75°C on a cooking thermometer).

Microwave

If you're only reheating a small portion of turkey, the microwave is a good option. Carve the meat into thin slices and place them in a microwave-safe dish. Drizzle with stock or gravy, and cook for 2 minutes on a medium-high setting. If the meat is not hot all the way through, cook in 30-second bursts until piping hot.

Tips for Moist, Juicy Turkey

• Add moisture when reheating: drizzle the meat with gravy, chicken stock, or butter.
• Cover the turkey while it reheats to prevent steam from escaping.
• Cut the meat into smaller pieces to prevent the outside from drying out before the inside is heated.
• Don't reheat the turkey more than once.
• Don't leave cooked turkey uncovered, as this will dry it out.
• Before storing, cover and chill the meat or carve it and chill in an airtight container within two hours of cooking.
• Don't overcook the turkey in the first place. Use a digital cooking probe to check when it's done: the thickest part of the thigh should reach 75°C, and the thickest part of the breast should be 65°C.
• Let the turkey rest after cooking. A boneless breast joint can be left for 20-30 minutes, and a crown or whole bird can rest for up to an hour and still be warm.

Turkey side dishes

While chicken is a great source of protein, it is important to eat a balanced meal. Here are some side-dish ideas to go with your air-fried chicken:

Vegetables

• Green beans
• Brussels sprouts
• Carrots
• Acorn squash
• Peas and pancetta with lemon
• Roasted butternut squash
• Beets
• Roasted root vegetables
• Sweet potatoes
• Cauliflower
• Mushrooms
• Eggplant
• Zucchini
• Pumpkin
• Kale

Salads

• Shaved Brussels sprout salad
• Beet salad with goat cheese and balsamic
• Butternut squash salad
• Pear salad with balsamic and walnuts
• Fall farmers market salad
• Brussels sprouts salad with persimmons
• Shredded Brussels sprouts salad
• Roasted Brussels sprouts salad with pomegranate seeds

Potatoes

• Mashed potatoes
• Sweet potato casserole
• Crispy smashed potatoes
• Baked potatoes
• Roasted potatoes
• Mashed sweet potatoes
• Instant pot mashed potatoes
• Twice-baked potatoes
• Garlic mashed potatoes
• Potato gratin
• Chips
• Parmesan roasted potatoes
• Chipotle mashed sweet potatoes
• Garlic herb sweet potato fries

Stuffing

• Classic stuffing
• Wild mushroom stuffing
• Cornbread stuffing with sausage

Breads

• Dinner rolls
• Focaccia
• Cornbread

Other

• Mac and cheese
• Pumpkin pie
• Cranberry sauce
• Gravy
• Rice

Turkey alternatives

While it is possible to cook chicken in a turkey air fryer, the capacity of the appliance should be considered. A standard-sized chicken may not fit in a smaller air fryer, so it is important to check the size specifications before attempting to cook chicken in a turkey air fryer.

• Electric Fryer Boiler Steamer: This countertop appliance can deep-fry, steam, or boil. While most countertop fryers lack the capacity to fry a turkey, the Masterbuilt Electric Fryer Boiler Steamer can accommodate an 18-pound bird. It also features a grease management system for easier cleanup. However, it is important to note that the power cord is short, which can be inconvenient.
• Char-Broil The Big Easy Oil-Less Turkey Fryer: This outdoor air fryer is powered by propane and can handle up to a 16-pound bird. It cooks using intense infrared heat, ensuring even cooking and browning without drying out the meat. Assembly can be challenging due to unclear instructions, but it offers a great alternative for those seeking an oil-less option.
• Bayou Classic Turkey Fryers: Bayou Classic offers a range of turkey fryer options, including the "Big Bird" 44-Quart kit and the 32-Quart Turkey Fryer. The "Big Bird" kit provides a traditional frying experience with a large capacity, making it ideal for larger turkeys. However, it lacks safety features and has a time-consuming setup process. The 32-Quart option is more affordable and includes almost all the necessary accessories, but may be too narrow for the largest turkeys.
• CreoleFeast Turkey Fryer Set: This 30-quart capacity fryer scored well in terms of setup and heated oil to the desired temperature in about 30 minutes. However, it struggled to maintain heat after the turkey was added, resulting in a moist but less crispy final product.
• Indoor Air Fryers: While standard indoor air fryers may not have the capacity for a whole turkey, they can be a great option for cooking smaller portions of chicken or other foods. They are convenient, easy to use, and often come with a variety of preset cooking functions.

Frequently asked questions