Air Fryer Turkey Breast Recipe - Sweetphi (2024)

FAQs

How long does it take to air fry a turkey? ›

Set air-fryer temperature to 400° F. Cook 45-60 minutes, about 7-10 minutes per pound, until a food thermometer inserted registers 165° F. Let stand for 10 minutes before carving.

Air fryer turkey breast cooks in just 1 hour. Less Labor Intensive. You don't need to mess with a wet turkey brine or dry brine unless you are in the mood. This turkey breast can be ready to cook right away.

Tips for Making Air Fryer Turkey Breast

While it's certainly possible, I don't recommend it. I say this because you can't prep the meat with oil while it's frozen, and it's likely that the seasonings won't stick to the skin. So, for the best results, thaw it in the fridge before air frying.

When serving your turkey the next day, the USDA Meat and Poultry Hotline advises that cooked turkey may be eaten cold or reheated. To reheat your turkey, USDA gives the following recommendations: In the Oven: Set the oven temperature no lower than 325°F.

Cooking a turkey in an air fryer is a healthier, and typically quicker, alternative to traditional roasting and proves, again, how versatile air fryers can be. Most of the preparation and cooking steps are the same as those you need to be mindful of when cooking turkey in a regular oven.

Air Fry Turkey Dinner

Luckily, with an air frying range, your turkey will always come out with a perfectly crisp outer skin without sacrificing any juicy flavor. This way, you won't need cranberry sauce to save your meal, but you can still enjoy it on the side.

Additional notes: The small ribbon burner uses very little propane. Cook time is by doneness not time but on average a 14-16 pound bird will take between 2:45 and 3 hours. Deep frying a bird takes approx.

Cooking the Turkey

Carefully insert the basket with the turkey into the oil-less fryer. Adjust the cooking time based on the weight of your turkey. A general rule of thumb is to cook the turkey for about 10-12 minutes per pound.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

Should you cover turkey breast with foil? ›

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

“Actually, from a food safety standpoint it's safer to cook the turkey when it's still frozen. A frozen turkey will not spread raw juices around the kitchen, will not waste water as you try to thaw it and will produce an excellent and juicy cooked product.”

Roasting your turkey ahead will save you the time spent testing and carving, allowing you to spend more time with your guests. It's easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks.

Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.

Air fry for 10 mins per pound or until 165 degrees internal temperature. Spritz every 20 minutes with apple juice. Carve, serve, and enjoy!

Air-fryers are known for being a great method for crispy foods, and not just because they manage to do it without much oil. If you prefer your turkey on the crispier side, consider using an air-fryer. All the effort that goes into deep-frying a turkey does result in a rewarding amount of flavor and juiciness.

To check the bird's internal temperature, turn off the burner and use the hook attached to the poultry rack to lift the turkey from the oil slowly. A deep-fried turkey typically requires a cooking time of 3½ minutes per pound, so a 12–14-lb. bird should take 40–50 minutes to reach 165°F.

Cook the turkey about 3 to 4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.