Air-Fryer Turkey: Is It Possible?

Air fryers are a great alternative to frying a turkey, which can be dangerous and time-consuming. Air-frying a turkey is a much safer, healthier, and quicker option that delivers a juicy and flavourful bird with a golden, crispy skin. It is also a convenient way to save oven space during the holidays.

Turkey preparation

Choosing the Right Turkey

First, you need to select a turkey that fits your air fryer. For smaller air fryers, opt for a turkey breast, which can weigh between 2.5 to 5 pounds. For larger outdoor air fryers, you can cook a whole turkey, typically ranging from 14 to 16 pounds.

Thawing

It is crucial to fully thaw your turkey before air frying. This process can take a few days, so plan ahead. Place the frozen turkey in the refrigerator to thaw; a thawed turkey can be stored in the refrigerator for up to four days before cooking.

Preparing the Turkey

Once thawed, remove the neck and giblets from the turkey cavity. Then, pat the turkey dry with paper towels.

To ensure a moist and juicy turkey, the next step is to loosen the skin from the breast and legs. Carefully slide your hand between the skin and breast meat to create pockets.

Seasoning

Now it's time to season your turkey! You can use a variety of seasonings, including butter, herbs, salt, pepper, garlic powder, paprika, and Italian seasoning. Create an herb butter by mixing softened butter with chopped herbs like thyme, rosemary, and sage.

Gently slide the herb butter under the skin, spreading it all over the turkey. You can also add some of the butter on top of the skin for extra flavor and moisture. Don't forget to season the outside of the turkey with salt and pepper.

Using a Turkey Stand (Optional)

If your air fryer comes with a turkey stand, connect it to the clips on the basket. Insert the stand into the turkey cavity, ensuring the drumsticks are upright to balance the weight.

Preheating the Air Fryer

Preheat your air fryer to the desired temperature. Most recipes recommend cooking turkey at temperatures between 350°F to 400°F. The preheating time can vary, but it usually takes around 10 minutes.

Cooking the Turkey

Place the turkey in the air fryer basket, skin-side down. Cooking times will depend on the size of your turkey, but as a rule of thumb, cook it for 8-10 minutes per pound. For a whole turkey, this could take around 2.5 to 3 hours. For a turkey breast, it may take 35 to 60 minutes.

Flip the turkey halfway through the cooking process so that it is skin-side up. Use a meat thermometer to check if your turkey is done. The internal temperature should reach 165°F in the thickest parts of the thigh, wings, and breast.

Resting and Carving

Once your turkey reaches the desired internal temperature, remove it from the air fryer and let it rest for at least 10 to 15 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful turkey. After resting, you can carve and serve your delicious air-fried turkey!

Air fryer settings

To cook a turkey in an air fryer, you will need to preheat your air fryer to a temperature between 350°F and 400°F. The cooking time will depend on the size of your turkey, but you should allow for 8-10 minutes per pound of turkey. For example, a 15-pound turkey will take around 2 hours to cook.

It is important to ensure that your turkey is fully thawed before placing it in the air fryer. This can take a few days, so make sure to plan ahead. You should also remove the neck and giblets before cooking.

When preparing the turkey, you can add butter under the skin to ensure that it is moist and juicy. You can also season the turkey with herbs and spices such as thyme, rosemary, sage, salt, and pepper.

Once your turkey is cooked, it is important to let it rest for at least 15 minutes before carving. This will allow the juices to redistribute and result in a juicier turkey.

To check if your turkey is cooked, you can use a meat thermometer to ensure that the internal temperature has reached 165°F. You can also do a visual check by piercing the thickest parts of the thigh, wings, and breast with a fork or thin knife. If the juices run clear and are no longer pink or reddish, then the turkey is cooked.

Some air fryers may have different settings or requirements, so be sure to refer to your air fryer's instructions for specific guidelines.

Cooking time

The cooking time for an air-fried turkey depends on the weight of the bird and the temperature at which it is cooked. A good rule of thumb is to cook the turkey for 8-10 minutes per pound. For example, a 15-pound turkey cooked at 350 degrees Fahrenheit will take around 2 hours to cook through.

It is important to ensure that the turkey is fully thawed before air frying, as this will impact the cooking time. A frozen turkey will take much longer to cook and is more likely to result in dry meat.

The recommended internal temperature for a cooked turkey is 165 degrees Fahrenheit. This can be checked using a meat thermometer, inserted into the thickest parts of the thigh, wings, and breast. It is recommended to check the temperature towards the end of the cooking time, as checking too early and frequently will cause a loss of heat and impact the cooking time.

Once the turkey has reached the desired internal temperature, it should be removed from the air fryer and allowed to rest for at least 10 minutes before carving. This resting time is important as it allows the juices to be re-absorbed into the meat, ensuring a juicy and flavorful turkey.

In addition to the weight and temperature, the cooking time may also be affected by the type of air fryer being used and the outdoor temperature. For example, an outdoor air fryer in colder weather may require a longer cooking time.

Some recipes suggest cooking the turkey for a set amount of time, such as 20 minutes on one side and then 10-15 minutes on the other, but it is always important to check the internal temperature to ensure the turkey is fully cooked.

Practicing with a whole chicken before attempting to cook a turkey in an air fryer is also recommended, as it allows you to get a feel for how the air fryer works and adjust the cooking time as needed.

Internal temperature

The internal temperature of the turkey is crucial to ensure it is cooked properly and safely. The recommended internal temperature varies across sources, with some suggesting 165°F, while others recommend 180°F for the thigh and 170°F for the breast. It is important to use a meat thermometer to check the internal temperature of the turkey, inserting it into the thickest parts of the thigh, wings, and breast. The juices should run clear and be free of any pink or reddish colour.

When checking the temperature, it is advisable to wait until the turkey is at least 85% through its cooking time. Checking too early or too frequently can result in heat loss and affect the cooking time. It is also important to note that the temperature will continue to rise as the turkey rests, so it is recommended to check the temperature 10 minutes before the suggested cooking time.

Additionally, the size of the turkey will impact the cooking time. A good rule of thumb is to cook the turkey for 8-10 minutes per pound, but this may vary depending on the model of the air fryer and external factors such as the weather. For example, cooking a turkey in an outdoor air fryer during winter may take longer. Therefore, it is crucial to rely on the internal temperature readings rather than solely on the suggested cooking time.

Letting the turkey rest after cooking is an important step to ensure the juices are re-absorbed into the meat, resulting in a juicy and flavourful turkey.

Carving and serving

Yes, you can cook a whole turkey in an air fryer. Now, let's get into the details of carving and serving.

Step 1: Let the Turkey Rest

Allow the turkey to rest for at least 15 to 30 minutes after removing it from the air fryer. This is an important step as it helps the meat reabsorb the juices, ensuring they don't spill onto the cutting board and countertop. Resting keeps the meat juicy and makes it easier to handle.

Step 2: Set Up Your Carving Station

Prepare your carving station with a large cutting board, a sharp chef's knife or carving knife, tongs, paper towels, and a serving platter. You may also want to place a mildly damp towel under the cutting board to stabilise it and prevent it from moving around.

Step 3: Separate the Leg and Thigh

Slice through the skin connecting the breast and drumstick, then pull the leg back and down until you hear the joint pop. Use your hands to fully expose the joint, then slice through it to separate the leg and thigh from the backbone. Repeat this process for the other leg.

Step 4: Remove the Wings

Pull the wings back, similar to the legs, until you hear a pop, and then slice through the joints to remove them.

Step 5: Remove the Breasts

Make a long, deep cut along one side of the breastbone, following the curve of the bone and gently pulling the meat away as you go. Repeat on the other side, then pause to wipe down the cutting board to remove excess juice.

Step 6: Slice the White Meat

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

Step 7: Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife in the joint. Place the drumsticks on the platter, then remove the bone from the thigh and place the boneless thigh skin-side up on the cutting board to slice. Transfer to the platter.

Remember, carving will cool the meat significantly, so serve immediately or keep it warm in a low oven until ready to serve.

Frequently asked questions