Air Fryer Turkey Thighs Recipe (2024)

FAQs

Why are my turkey thighs tough? ›

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.

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'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 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.

When the contracting muscle fibers reach 180° F they begin to break up. The bonds within the molecules begin to break down, causing proteins to unravel and the muscle meat becomes more tender. Of course the longer the turkey is cooked, the more the proteins are denatured and the meat gets tougher.

If you just count calories, it's true that white meat is lower. 4 ounces of turkey breast meat is 167 calories, while thigh meat is 187 calories. So there is a difference, but 20 calories probably isn't going to break your dinner plate. If you want the skinny on fat, it's also true that white meat is leaner.

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.

Don't let the sheer size of turkey thighs scare you off. They may be larger than chicken thighs, but they're still simple to roast, and you'll end up with way more meat for your time investment.

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.

Is air frying a turkey worth it? ›

Luckily, with an air frying range, your turkey will always come out with a perfectly crisp outer skin without sacrificing any juicy flavor. This way, you won't need cranberry sauce to save your meal, but you can still enjoy it on the side.

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.

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.

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)!

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).

Or even worse burning the turkey. Undercooked turkey can contain harmful bacteria, posing a risk to food safety. On the other hand, if you overcook a turkey it's going to be too tough and chewy! The best way to avoid this is by taking out the turkey right before the thickest part reaches 165°F (74°C).

The most important thing to keep in mind with Turkey Drumsticks is that, especially for our pastured birds, they're going to be tough if they aren't cooked long enough. Just like a brisket, Turkey Drumsticks do best when cooked low and slow, to allow the muscle fibers to relax and become tender.

In most cases rubbery consistency results from dehydrating the meat at lower temperatures.