Air Fryer Turkey Thighs Recipe (2024)

FAQs

Do turkey thighs take longer to cook than breasts? ›

The breast is exposed to the heat and has less fat, so it cooks and dries out more quickly. The legs and thighs, when attached to the bird, are surrounded by connective tissue and also more protected by the carcass. They cook by heat conduction rather than direct heat, so take longer to cook on the whole bird.

Why are my turkey thighs rubbery? If your oven's temperature is too low, it won't render the fat in the skin, which results in rubbery skin and dry meat. You might also hit a stall wherein the turkey thighs stop cooking even though some fats aren't entirely rendered.

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.

Turkey Doneness Temperature

Turkey Doneness Temp: 157°F (69°C) in the breast—not 165°F!, and 175°F (79°C) in the thigh for moist turkey. (USDA charts here or read more below to see why this is safe.)

You'll want to roast it for about 20 minutes per pound but keep an eye on it so as not to overcook- remove when the thickest part reaches an internal temperature of 161 degrees and rest for 10 minutes before slicing. You can also check out my recipe for smoked turkey breast if you have a smoker.

The thighs, part of the bird's meaty legs are ideal for a small holiday dinner for which a whole turkey can be too much. Bone-in turkey thighs are also a great alternative to chicken thighs. Roasting turkey thighs is also an excellent way to cook this dark meat for other recipes, such as casseroles and salads.

Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

Turkey breast cooks faster than the leg or thigh. The biggest trick in preparing turkey is to keep the breast from overcooking while the thigh and other dark meat comes up to temperature.

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.

This post may contain affiliate links. Read my disclosure policy. Air Fryer Turkey Breast comes out so moist and juicy and perfectly cooked with a beautiful deep golden brown skin. And bonus, it cooks in a fraction of the time it would in the oven!

What is the difference between air fry and bake on air fryer? ›

An air fryer is a compact appliance and here food kept in the cooking chamber is basted with heated air. It is cooked at a high temperature. On the other hand while baking, the food is kept on the tray in an oven in which heat is applied from both top and bottom, enabling the cooking of food.

You'll find that most people (including the USDA) consider the turkey to be done once it's reached a minimum internal temperature of 165 degrees F (75 degrees C) in the thickest part of the thigh.

Make sure the thickest part of the turkey has reached 165°F (73.9°C) before removing the bird from your heat source. 6. Also temperature check your stuffing. If cooking a whole turkey that's stuffed, make sure the stuffing also reaches 165°F (73.9°C) for safety.

The color of cooked meat and poultry is not always a sign of its degree of doneness. Only by using a meat thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F.

Bone-in thighs require more cooking time because the bone slows down how quickly the meat can heat up. Why is my chicken breast still raw even after being in the oven for an hour and a half at 375 degrees Fahrenheit?

Bone-in thighs take longer than chicken breasts. Chicken breasts will cook the quickest of all, so you won't undercook it. You might make it dry out a bit but not much if it's in a sauce-based meal.

In a roasting pan, the high sides shield the bottom of the turkey — the legs and thighs — from heat, meaning they take longer to cook to temperature.

Remember that the white (breast) meat of the turkey cooks quicker than the dark (leg) meat and wings, so it is best to cook your turkey breast side down to start with. This should keep the juices in the breast and prevent it from becoming dry. Another tip for even cooking is to loosen the trussing.