Marianne Martinez
Air fryers are a great way to cook a turkey, whether it's a whole turkey or just the breast. It's a quick and easy method that will leave you with a juicy, flavourful bird and free up your oven for other dishes. The air fryer's convection technology uses circulating hot air to cook the turkey evenly, with very little oil, resulting in a crispy skin and tender meat. The size of the turkey will determine the cooking time, but on average, a turkey breast can be cooked in under an hour, while a whole turkey will take a bit longer.
| Characteristics | Values |
|---|---|
| Benefits | Faster than oven-baked turkey, frees up oven space, juicy, flavourful, golden brown skin, energy-efficient |
| Preparation | Thaw turkey, pat dry, rub with oil and seasonings, stuff with clementine halves, shallot, garlic cloves, and fresh herbs |
| Cooking | Preheat air fryer to 350°F-400°F (180°C), cook skin-side down for 20 minutes, flip and cook for an additional 10-20 minutes, or until internal temperature reaches 150°F-165°F (66°C-74°C) |
| Resting | Allow turkey to rest for 10-30 minutes before carving, to let the juices redistribute |
| Serving | Slice and serve with gravy and side dishes |
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$116.99 $179.99
What You'll Learn
Choosing the right turkey
Size of the Turkey
The size of the turkey you choose is crucial. Air fryers have limited capacity, so opt for a relatively small turkey that fits easily into your air fryer basket. A good rule of thumb is to choose a turkey breast ranging from 3 to 5 pounds (1.3 to 2+ kg). This size should fit comfortably in most air fryers and feed up to six people. If you have a larger air fryer with an expansion ring, you may be able to accommodate a whole turkey of up to 14-16 pounds.
Thawing and Preparation
Ensure that your turkey is fully thawed before air frying. Allow it to reach room temperature for about 30 minutes before cooking. Pat the turkey dry with paper towels, then drizzle or rub it with olive or vegetable oil. Season the turkey generously with salt, pepper, mixed herbs, garlic powder, paprika, and other spices of your choice.
Type of Air Fryer
The type of air fryer you have will also impact your turkey choice. Halogen and propane-style air fryers are suitable for cooking whole turkeys. If you have a smaller air fryer basket, you may need to opt for a turkey breast or crown to ensure it fits properly.
Cooking Time and Temperature
Consider the cooking time and temperature recommendations for your chosen turkey recipe. Air fryers vary, and the size of the turkey will determine the cooking time. A smaller turkey breast may cook in 40 minutes, while a larger whole turkey could take longer. Use a meat thermometer to ensure your turkey is cooked to the recommended internal temperature of 160-165°F (74°C).
Remember to let your turkey rest for at least 10-15 minutes after cooking to allow the juices to redistribute and ensure a juicy, flavorful roast.
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Preparing the turkey
Firstly, select a suitable turkey size for your air fryer. A 4-5 pound bone-in breast is a standard choice, ensuring it fits comfortably in the basket with room for hot air circulation. If you're cooking a whole turkey, opt for an outdoor propane-style air fryer, which can accommodate up to 16 pounds.
Before seasoning, bring the turkey to room temperature by removing it from the fridge 30 minutes ahead. Pat the turkey dry with paper towels, ensuring it's moisture-free. Then, drizzle or rub olive or vegetable oil generously over the surface. For added flavour, slide thin butter slices under the skin.
Next, it's time to season the turkey. In a small bowl, mix Italian seasoning, paprika, garlic powder, salt, and pepper. You can also add dried herbs like mixed herbs for extra aroma. Rub this spice blend all over the turkey's exterior, ensuring it's evenly coated. If you prefer a more intense flavour, try injecting your marinade into the turkey.
Finally, place the seasoned turkey breast, skin-side down, into the air fryer basket. Ensure the skin side is facing down to achieve that crispy golden skin. Preheat your air fryer to 350°F (180°C) for 5 minutes, then cook the turkey for 20 minutes at the same temperature.
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Cooking the turkey
First, take your turkey out of the fridge 30 minutes before cooking to let it come to room temperature. Pat the turkey dry with kitchen paper and rub it all over with olive or vegetable oil. Season the turkey with salt, pepper, mixed herbs, garlic powder, paprika, and Italian seasoning. You can also try injecting the turkey with your favourite marinade for extra flavour.
Next, preheat your air fryer to 350°F–400°F (180°C) for 2–5 minutes. Place the turkey breast, skin-side down, into the air fryer basket. Cook for 20 minutes at 350°F (180°C). After 20 minutes, flip the turkey so that it is skin-side up and continue to cook for a further 10–20 minutes, depending on the size of your turkey. The turkey is cooked when the juices run clear when pierced with a knife in the thickest part, or when the internal temperature reaches a minimum of 150°F (65°C–66°C) in the thickest part of the breast.
Finally, let the turkey rest on a carving board for at least 10–15 minutes under loose foil to allow the juices to redistribute. Then, slice and serve the turkey with your favourite side dishes.
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Resting the turkey
To rest the turkey, first, remove it from the air fryer and place it on a carving board. Cover the turkey loosely with foil to keep it warm and let it rest for at least 10 minutes. The temperature will continue to rise as the turkey rests, so it is important to check the temperature 10 minutes before the recommended cooking time. A small turkey breast, for example, may be ready in just 40 minutes.
After resting, the turkey's internal temperature should be a minimum of 150°F (66°C) in the thickest part of the breast, avoiding any bone. You can use a meat thermometer to check this, piercing the thickest parts of the thigh, wings, and breast. If you don't have a meat thermometer, you can visually check by piercing the same areas with a fork or thin knife. If the juices run clear and are no longer pink or reddish, the turkey is ready to be carved and served.
Once the turkey has rested and been carved, cover any remaining meat and store it in the fridge. It will last for 3–4 days and can be reheated in the microwave whenever you're ready to enjoy your leftovers.
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Carving the turkey
Once your turkey is cooked, it's important to let it rest before carving. This gives the meat time to reabsorb its juices, ensuring it's moist and juicy. Leave the turkey to rest for at least 10 minutes, or up to 30 minutes, covering it loosely with foil.
When you're ready to carve, use a large, sharp knife to run alongside the breast bone, using long, even strokes. If you're using a serrated knife, use a sawing motion. Follow the bone all the way down to the bottom of the board. Bring your knife around to the front and connect where you started carving at the top of the breast bone. Cut down the ribs and follow it down to the bottom to connect to the bottom of the first breast bone cut.
Pull the meat away from the bone and slice. Repeat on the other side. Only slice as much meat as you need and cover the rest of the turkey before storing it in the fridge. Leftovers can be refrigerated for up to four days.
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Frequently asked questions
First, ensure your turkey is thawed and brought to room temperature. Then, rub oil and seasonings over the skin. Preheat your air fryer to 350°F (180°C) and place the turkey skin-side down in the basket. Cook for 20 minutes, then flip and cook for another 10-15 minutes, depending on the size of your turkey. Check the internal temperature with a meat thermometer—it should be a minimum of 150°F (66°C) in the thickest part of the breast.
The cooking time will depend on the size of your turkey. A small turkey breast can cook in as little as 40 minutes, while a whole turkey of 14-16 pounds may take around 3 hours and 40 minutes.
Preheat your air fryer to 350°F (180°C). After flipping the turkey, continue cooking at the same temperature until the internal temperature reaches 160°F-165°F.
The best way to know if your turkey is done is to use a meat thermometer. The internal temperature should reach a minimum of 150°F (66°C) in the thickest part of the breast. The juices should run clear when pierced with a knife, and the skin should be a deep golden brown.
