Ingredients
Equipment
Method
Prep the Turkey
- If your turkey contains a neck bone or giblet bag in the cavity, carefully remove them. Rinse the turkey inside and out, then thoroughly pat it completely dry with paper towels. This step is crucial for achieving crispy skin.
Flavor Under the Skin
- Gently slide your fingers between the breast meat and the skin to create pockets. Carefully insert the butter slices and garlic slices into these pockets, distributing them evenly. This infuses flavor directly into the meat.
Season and Oil
- Lightly coat the entire exterior of the turkey with oil. Season generously all over with kosher salt and freshly ground black pepper.
Initial Air Frying
- Place the base rack in your air fryer basket and spray lightly with oil. Carefully place the turkey in the air fryer, breast-side DOWN. Pour 1/2 cup of chicken broth over the turkey. If your air fryer model requires it for a 14lb bird, place the extender ring on, then secure the lid.
First Cooking Stage
- Air fry at 350°F (175°C) for approximately 1 hour and 30 minutes. The total cooking time will be around 2.5 to 3 hours (roughly 15 minutes per pound), but this is just an estimate.
Basting
- Every 30 minutes, carefully baste the turkey. Use the first 1 cup of broth for the initial bastes. After that, use the accumulated juices and broth from the bottom of the air fryer basket.
The Flip
- After about 2 hours of total cooking time, carefully remove the air fryer lid and extender ring (if used). Carefully lift the turkey out with sturdy tongs, flip it so it’s breast-side UP, and place it back into the air fryer basket.
Final Cooking Stage
- Baste the turkey one more time. Replace the extender ring and lid. Continue to air fry at 350°F (175°C) for another 30 minutes to 1 hour. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165°F (74°C). The juices should also run clear when the thigh is pierced.
Resting is Key
- Carefully remove the turkey from the air fryer. Tent it loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist bird.
Air Fryer Gravy
- While the turkey rests, make the gravy. Remove the lower rack from the air fryer. Skim any excess fat from the drippings and broth in the bottom of the basket, reserving the flavorful bits.
Gravy Base
- In a medium bowl, whisk the 3/4 cup of flour with about 1 cup of the reserved drippings/broth until completely smooth, creating a slurry.
Thicken Gravy
- Pour the flour mixture back into the air fryer basket with the remaining drippings/broth. Whisk until smooth. Place the air fryer lid back on.
Cook Gravy
- Air fry at 400°F (205°C) for about 10 minutes, whisking occasionally, until the gravy has thickened to your desired consistency.
Serve
- Carve the rested turkey and serve immediately with the freshly made air fryer gravy.
Notes
Ensure your turkey is no larger than 14 lbs to fit comfortably in most standard air fryers. For larger birds, consider an air fryer extender ring or cooking parts separately. Always use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Ensure the turkey is fully thawed before cooking.