Air Fryer Turkey Breast Recipe - Skinnytaste (2024)

FAQs

Is it better to air fry or bake turkey? ›

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.

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.

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.

Faster cooking: Air fryers cook food faster than traditional ovens, making it a time-efficient cooking method. Versatility: Air fryers can cook a variety of foods, including meat, vegetables, and even baked goods.

By most measures, air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has a lot less fat. This cooking method might also cut down on some of the other harmful effects of oil frying.

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. If the internal temperature has not reached 165°F, use the stop-and-go method to slowly lower it back into the oil and turn the burner back on to continue cooking.

A fried turkey breast is a great place to start if you've never fried an entire bird before. A delicious spice rub adds flavor to the turkey breast as it dry-brines for 24 hours. Once deep-fried, the meat is tender and juicy and the skin is golden, crispy, and flavorful.

*If using bone-in turkey breast, be sure your air fryer is at least 5 quarts (my 5.5-quart air fryer can fit a turkey that is up to 5-pounds).

Can you brine a turkey breast overnight? ›

In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.

Generally, you can expect it to take approximately 10 minutes per pound. Cook times are included as a general guideline. Meat doneness is ALWAYS determined by the meat's internal temperature, not time elapsed. For larger birds and cuts of meat, use a meat thermometer.

It doesn't matter if you're roasting, frying, or smoking your turkey, there's no need to give it a rinse unless you've brined it (more on that below). Cooking the turkey kills any bacteria, but washing a turkey before you cook it opens the door to dangerous cross contamination.

Start in a hot heated oven at 450 degrees F, then lower the heat to 350 degrees F just before you put the turkey in the oven. The initial high heat will help brown the skin, then the lower heat will help cook the turkey breast on the inside without drying it out.

Foil wrapping is the answer! This technique helps speed the cooking process and locks in the turkey's natural juices. It helps prevent turkeys from drying out without basting, especially those over 24 pounds.

Roasting foods in the air fryer is much quicker than roasting them in the oven since its compact size allows the air fryer to get to temperature much more quickly and use that heat more efficiently. The process for roasting in an air fryer is no different than the process for making “fried” foods in an air fryer.

The evidence so far suggests that air frying is healthier than deep-frying, but it's not necessarily healthier than pan frying or baking in an oven. What really matters is your overall dietary pattern and the quality of the food you're eating.

Deep-frying a turkey is a vastly superior option for countless reasons. The most important: Like everyone who's ever tried it will tell you, it tastes better than roast turkey.

Since cooking with convection is faster, you have to adjust the cooking time spent in your oven or range. A good rule of thumb is to and reduce the time of baking a turkey in a traditional oven by 25 percent.