Frying Turkey In An Air Fryer: How Long Does It Take?

Air fryers are a great alternative to frying a turkey, as they are safer, healthier, and can cook a turkey in a fraction of the time. Depending on the size of your air fryer, you can cook a turkey of up to 20 pounds. The cooking time varies depending on the size of the turkey, but a good rule of thumb is to cook it for 8-10 minutes per pound. For example, a 15-pound turkey will take about 2 hours to cook at 350 degrees Fahrenheit. It is important to note that the turkey should be thawed before cooking and that brining is not recommended as it will result in an overly salty dish.

Turkey preparation: thawing, removing giblets and rib cage, patting dry

Before air-frying your turkey, there are a few essential preparation steps to ensure your bird is ready for cooking. These include thawing (if frozen), removing any giblets and the rib cage, and patting the turkey dry. Here is a detailed guide on how to do this:

Thawing:

Thawing your turkey is a crucial step, as air-frying a frozen turkey will result in dry meat and a much longer cooking time. There are a few ways to safely thaw your turkey:

• Refrigerator Thawing: This is the recommended method by the USDA. Place your frozen turkey in the refrigerator, allowing one day for every 4-5 pounds of weight. For example, a 16-pound turkey will take about four days to thaw. This method ensures the turkey thaws at a consistent, safe temperature.
• Cold Water Method: Keep the turkey in its original wrapping and submerge it in a sink or container filled with cold water. Change the water every 30 minutes, and allow 30 minutes of defrosting time per pound. For a 16-pound turkey, this method will take about eight hours. Cook the turkey immediately after thawing.
• Microwave Thawing: Check your microwave owner's manual for instructions on turkey size, weight, and power level. Remove all outside wrapping and place the turkey on a microwave-safe dish. Use the defrost function, allowing about six minutes per pound. Rotate and flip the turkey during the process. Once thawed, cook immediately.

Removing Giblets and Rib Cage:

Giblets are the edible inside parts of the bird, including the heart, gizzard, and liver. They are usually wrapped in paper or plastic and stored in the front or back cavity of the turkey. Here's how to remove them:

• Locate the body cavity between the back legs. The giblets and neck are often found in this large hole. If not, check the front cavity between the wings.
• Reach into the cavity and remove the package of giblets and the neck, if present. Set them aside for cooking or discard them.
• If you plan to cook the giblets, remember to clean all surfaces that have come into contact with raw meat thoroughly.

Patting Dry:

Patting the turkey dry is an important step before cooking, as it helps ensure a better roast. Use paper towels to gently pat the entire outside of the turkey. Remember to dispose of the paper towels immediately afterward. Wash your hands and work surfaces with hot, soapy water to prevent the spread of bacteria from raw meat.

Seasoning: oil, butter, salt, pepper, herbs and spices

Seasoning your turkey is a crucial step in ensuring that it is packed with flavour and has a beautiful golden colour. Here is a step-by-step guide to seasoning your turkey before air frying it:

Oil and Butter:

Before applying any dry seasonings, the first step is to rub the turkey with oil or butter. This serves two purposes: it helps the other seasonings stick to the turkey, and it also helps keep the meat moist and juicy. You can use olive oil or vegetable oil, and rub it all over the surface of the turkey. For butter, carefully loosen the skin of the turkey breast and legs, being careful not to rip the skin. Create pockets to spread the butter all over the turkey, under the skin and on the outside. This will ensure a moist and juicy turkey with a delicious flavour.

Salt and Pepper:

Salt and pepper are essential seasonings that enhance the natural flavour of the turkey. Sprinkle salt and pepper generously all over the outside of the turkey, especially under the skin where the butter is applied. You can adjust the amount of salt and pepper to your taste preference.

Herbs and Spices:

A variety of herbs and spices can be used to add flavour to your turkey. You can use dried or fresh herbs, but if using fresh herbs, chop them finely before mixing them with the other seasonings. Here are some common herbs and spices used:

• Thyme: Dried or fresh thyme leaves add a subtle earthy flavour to the turkey.
• Rosemary: Ground rosemary or fresh rosemary leaves provide a pungent, woody aroma and flavour.
• Sage: Dried or fresh sage adds a savoury, slightly pungent flavour to the turkey.
• Italian Seasoning: A blend of herbs such as basil, oregano, and marjoram that gives the turkey an Italian flair.
• Paprika: Sweet or smoked paprika adds a touch of sweetness or smokiness to the dish.
• Garlic Powder: This adds a mild garlic flavour that blends well with the other seasonings.

You can mix and match these herbs and spices according to your preference or create your own blend. Apply the herb and spice mixture generously to the outside of the turkey, making sure to get it under the skin for maximum flavour.

Once your turkey is seasoned, it is ready to be placed in the air fryer. Remember to preheat your air fryer and follow the cooking instructions for the perfect air-fried turkey!

Air fryer settings: temperature and time

The temperature and duration of cooking a turkey in an air fryer depend on the weight of the bird and the desired level of doneness. Here are some general guidelines for air fryer settings:

Temperature

Most sources recommend setting your air fryer to around 350°F (180°C). However, some sources suggest a slightly lower temperature of 360°F or a slightly higher temperature of 400°F (200°C). It is important to note that the temperature settings may vary slightly depending on the model and brand of your air fryer, so it is always a good idea to consult your air fryer's user manual for specific instructions.

Cooking Time

The cooking time for a turkey in an air fryer will depend on the weight of the bird. A good rule of thumb is to cook the turkey for 7-10 minutes per pound of weight. For example, if you are cooking a 3-4 pound turkey breast, it will likely take around 35 minutes in total to cook. However, it is important to use a meat thermometer to ensure that the turkey is cooked to the recommended internal temperature of 165°F (74°C).

Adjustments

When air frying a turkey, it is important to consider the outdoor temperature and the size of your air fryer, as these factors can affect the cooking time. If you are using an outdoor air fryer in colder weather, you may need to increase the cooking time slightly. Additionally, if you are cooking a larger turkey, it may take longer to reach the desired internal temperature. Therefore, it is always a good idea to monitor the temperature of your turkey closely and adjust the cooking time as needed.

Cooking: flipping the turkey, checking temperature

Cooking a turkey in an air fryer is a much safer and healthier alternative to deep-frying. It's also quicker and saves oven space!

Flipping the Turkey

After you've prepped the turkey and set the air fryer to the desired temperature, it's time to start cooking. Place the turkey skin side down in the air fryer basket. The skin side will be cooked first, so it's important to get a nice, even sear on it.

Cooking times will vary depending on the size of your turkey, but generally, you'll want to cook the turkey skin side down for 20 minutes. After that, flip the turkey so it's skin side up and continue cooking for an additional 10-15 minutes, depending on the size of your bird.

Checking the Temperature

It's important to ensure that your turkey is fully cooked before serving. The best way to do this is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, usually the breast or thigh. The turkey is done when the internal temperature reaches 165°F (74°C).

If you don't have a meat thermometer, you can also check the doneness of the turkey by piercing it with a knife. The juices should run clear, and the meat should be opaque throughout. However, using a meat thermometer is the most accurate way to ensure your turkey is fully cooked.

Resting and serving: letting the turkey rest, carving and storing leftovers

Resting the turkey is an important step that should not be overlooked. Once your turkey has been air-fried, let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more flavoursome and juicy bird. It also gives the meat time to firm up, so it doesn't release juices when you cut into it. If you've cooked a large turkey, you may want to let it rest for up to 30 minutes.

When it comes to carving, you'll first want to run a large, sharp knife alongside the breast bone using long, even strokes. Bring the knife around to the front and connect where you started at the top of the breast bone. Cut down the ribs and follow it around and down to the bottom to connect to the bottom of the first breast bone cut. Pull the meat away from the bone and slice, repeating on the other side.

If you have leftovers, the best way to store them is in a plastic bag. This takes up the least amount of room in the fridge, and the reduced air in the bag will keep your turkey fresh for longer. If your turkey has been broken down and sliced, split the bags into white meat and dark meat for easy reheating. For larger, unsliced pieces, keep them intact to preserve the juices. Make sure the bags are tightly sealed, and you can also use reusable silicone bags.

According to the USDA, leftover turkey will stay fresh in the fridge for three to four days. If you're not going to eat it within this time frame, it's best to freeze it. Cooked turkey stored in the freezer will stay good for three to four months.

Frequently asked questions