Air Fried Whole Turkey
A game-changing method for preparing a whole turkey, offering a crispy skin and juicy meat with significantly reduced cooking time.
Ingredients
Main Ingredients
- 1 whole whole turkey (about 10-12 pounds)
- 2 tablespoons olive oil or melted butter
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
Optional Ingredients
- Fresh herbs (like rosemary, thyme, and sage) for stuffing Optional
- 1 lemon lemon, halved Optional
- 4 cups chicken broth or water For brining, optional
Instructions
Preparation
- Thaw your turkey completely in the refrigerator if it was frozen. Remove the neck and giblets from the cavity. Pat the turkey dry with paper towels, inside and out.
Brining (Optional)
- If you choose to brine your turkey, do this the day before. Submerge the turkey in a mixture of water and salt. Add lemon slices and fresh herbs for extra flavor. Brine for 12-24 hours in the refrigerator.
Seasoning
- In a small bowl, mix olive oil or melted butter with salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage. Rub this mixture all over the turkey, making sure to reach under the skin as well for maximum flavor.
Prepare for Air Frying
- If desired, stuff the cavity with lemon halves and fresh herbs.
Cooking
- Preheat your air fryer to 350°F (175°C) for about 10 minutes.
- Place the turkey breast-side down in the air fryer basket. Cook for about 1 hour.
- After 1 hour, carefully flip the turkey breast-side up. Continue cooking for an additional 30-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Resting
- Once cooked, remove the turkey from the air fryer and let it rest for at least 20-30 minutes before carving.
Serving
- Carve the turkey using a sharp knife and serve it with your favorite sides.
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Notes
To achieve the best results, check your air fryer’s manual for cooking guidelines. Avoid overcrowding for optimal air circulation. Use a meat thermometer to confirm internal temperatures and always let the turkey rest before carving.