Festive turkey in an air fryer
Votes: 20
Time: 50 min.
Complexity: easily
Servings: 2 - 4
Complexity: easily
Servings: 2 - 4
Of course, you can't fit a whole turkey in an air fryer, but you can roast just the breast, and it will turn out juicy, golden brown, and flavorful, like a true holiday treat. No marinating is required. Rub the skin-on breast with olive oil and a mixture of dried herbs, spices, and brown sugar before frying, and the skin becomes beautifully golden brown and crispy after frying. A holiday turkey in an air fryer cooks in just over half an hour, so you can delight your loved ones with this luxurious dish anytime, without any hassle.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bone-in turkey breast with skin (about 1.1 kg)
- 1 teaspoon coarse salt
- 1 teaspoon dried thyme
- 1 teaspoon ground rosemary
- 0.5 tsp ground black pepper
- 0.5 tsp dried sage
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp dark brown sugar
- Olive oil for greasing
- Special equipment: air grill with a capacity of 3.5 liters.
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Cooking the dish according to the recipe:
- In a small bowl, combine salt, thyme, rosemary, pepper, sage, garlic powder, paprika, and brown sugar.
- Brush the turkey breast with olive oil and rub both sides with the dry seasoning mixture, getting under the skin as much as possible. Place the turkey skin-side down in the basket of a 3.5-liter air fryer and roast at 180°C (350°F) for 20 minutes.
- Carefully open the air fryer and flip the breast so it's skin-side up. Close the air fryer and cook until a thermometer inserted into the thickest part of the breast registers 165°F (74°C), about 15 minutes more. Let rest for at least 10 minutes, then slice and serve.
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