Air Fryer Turkey Thighs Recipe (2024)

FAQs

Which takes longer to cook turkey breast or thighs? ›

Don't Overcook the Breast

Turkey breast cooks faster than the leg or thigh.

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.

You want to roast the thighs until they reach a temperature of 160-165 F. This will normally take anywhere from 25-45 minutes, depending on the size. :) Turkey cooks pretty quick, so the skin might not be as crisp as you want it. If this is the case, pop it under the broiler for 3-5 minutes, checking it often.

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.

These are important questions, and we have the answers you need so you can cook a safe and delicious turkey in the oven. First thing's first: When the turkey's internal temperature registers a steady 165°F in the thigh, the meat is done.

So, if the minimum internal temp anywhere on the turkey (meaning at least 165F internal everywhere) the turkey will be done. Sorry, about the confusion. The breast will probably cook a little faster than the legs and thighs so, you have to go by the minimum temp of at least 165F.

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.

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.

A 3-pound boneless turkey breast (like the Butterball turkey breast), cooks in the air fryer in 1 hour to 1 hour 10 minutes at 350 degrees F. A 4- to 6-pound bone-in turkey breast cooks in the air fryer in 40 to 50 minutes at 350 degrees F.

How do you clean a turkey before cooking it? Well... you don't! Just like with other meat, the USDA recommends skipping washing your turkey before you cook it. 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).

Can you eat turkey thigh pink? ›

The best way to be sure a turkey — or any meat — is cooked safely and done is to use a meat thermometer. If the temperature of the turkey, as measured in the thigh, has reached 180°F. and is done to family preference, all the meat — including any that remains pink — is safe to eat.

The food-safe temperature for a turkey is 165°F, and it's best to temp between the thigh bone and the breast.

Since dark meat, like brisket, needs higher temperatures for the collagen to melt, our recommendation for tender dark meat is 175-180°F (79-82°C)!

Maybe it's practically impossible to get the turkey thigh to 180 degrees, the white meat to 170 and the stuffing to 165 all at exactly the same time. In poultry, the white meat cooks more quickly than the dark meat. So maybe that now-dry turkey breast on your dining room table passed those temperatures long ago.

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.

Chicken Thighs and Drumsticks:

Thigh and leg meat are rich in flavor. They take longer to cook than breast meat, about 25 to 30 minutes on the grill. Cook to an internal temperature of 170 degrees F.

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.

The thermal center is the point in the turkey furthest from the exterior of the meat that takes the longest to cook. The largest mass of the turkey is its breast meat, and the deepest part of the breast in its thickest area is where the thermal center will be.