Air-Fried Turkey: A Quick, Easy Holiday Treat

Cooking turkey in an air fryer is a quick and easy way to prepare a delicious meal. The first step is to season the turkey with a blend of spices and herbs, such as Italian seasoning, paprika, garlic powder, salt, and pepper. Next, the turkey is placed in the air fryer basket, skin-side down, and cooked for 20 minutes at 350 degrees Fahrenheit. After flipping the turkey, it is cooked for an additional 10 to 15 minutes, or until the internal temperature reaches 150 to 165 degrees Fahrenheit. The result is a juicy and flavourful turkey with crisp, golden skin.

Cooking time and temperature

To start, preheat your air fryer to 350°F (180°C) for at least 5 minutes. This temperature setting ensures that your turkey cooks evenly and efficiently. While the air fryer is preheating, you can prepare the turkey by combining Italian seasoning, paprika, garlic powder, salt, and pepper in a small bowl. Rub this mixture generously on the outside of the turkey. For an extra juicy and flavourful bird, slice some butter and carefully slide it under the skin.

Once the air fryer has preheated, it's time to cook the turkey. Place the turkey skin-side down in the air fryer basket and cook for 20 minutes. After this initial cooking time, carefully flip the turkey over. This step is important to ensure even cooking and browning on both sides of the bird.

Now, continue cooking the turkey for an additional 10 to 20 minutes, depending on its size. For a smaller turkey, 10 minutes should suffice, while a larger bird may require up to 20 minutes. The goal is to reach an internal temperature of at least 150°F (66°C) in the thickest part of the breast, avoiding any bone. You can use a meat thermometer to check this, aiming for a minimum internal temperature of 155°F to 165°F.

Once the desired internal temperature is reached, remove the turkey from the air fryer and let it rest for about 10 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring a moist and tender turkey.

Seasoning and spices

You can also season the turkey with just salt and pepper if you prefer a simpler approach. But don't be afraid to experiment with different herbs and spices to find your perfect combination.

When it comes to cooking the turkey, place it in the air fryer basket, skin-side down. Cook at 350 degrees Fahrenheit for 20 minutes, then flip the turkey and cook for an additional 10 to 15 minutes, depending on the size of your turkey. The turkey is done when a thermometer inserted into the thickest part of the meat registers at least 150 degrees Fahrenheit.

Let the turkey rest for about 10 minutes before slicing and serving. This will help the juices redistribute and ensure that your turkey is nice and moist.

Preparing the turkey

First, remove the turkey from the refrigerator and let it stand at room temperature for 30 minutes. Pat the turkey dry with paper towels. Next, preheat the air fryer to 350°F (180°C) for at least 5 minutes. In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and pepper. Rub this mixture all over the outside of the turkey. You can also try whisking together oil, garlic, salt, rosemary, sage, thyme, black pepper, and mustard, and rubbing this all over the turkey. Slice some butter and put it under the skin of the turkey.

Place the turkey in the air fryer basket, skin-side down. If your turkey has the ribs still attached, see notes for specific instructions. Cook for 20 minutes, then carefully flip the turkey over. Continue cooking for 10-15 minutes, or until the internal temperature registers a minimum of 150°F (66°C) in the thickest part of the breast, avoiding any bone. The turkey is ready when it has crisp, golden skin and the juices run clear when pierced with a knife. Use a meat thermometer for best results.

Flipping the turkey

It is important to note that the cooking time may vary depending on the size of your turkey and the model of your air fryer. Therefore, it is recommended to use a meat thermometer to ensure that the turkey is cooked to the correct temperature. The internal temperature should reach a minimum of 150°F (66°C) in the thickest part of the breast, avoiding any bone. The juices should run clear when the turkey is pierced with a knife, and the skin should be golden and crisp.

Resting the turkey

During the resting period, you can prepare any side dishes or sauces that you plan to serve with the turkey. It is important not to skip this step, as it will impact the overall quality and taste of the meat.

If you are using a bone-in turkey breast, you may need to let it rest for a little longer, up to 20 minutes. This will ensure that the meat is cooked through and that the juices have had enough time to redistribute.

While the turkey is resting, you can also use this time to prepare the carving. Gather a sharp knife and a carving fork, and lay out a cutting board. You may also want to cover the turkey loosely with foil to keep it warm.

Once the resting period is complete, you can slice the turkey and serve it. The meat should be juicy and tender, with a delicious crispy skin.

Frequently asked questions