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.

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.

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.

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 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.

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.

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.

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!

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.

Typically, dark meat is found in more active body parts, like the legs and thighs. When it comes to dark meat, a turkey thigh delivers more protein (27.7g), slightly fewer calories (165) and less fat (6.04g) than a chicken thigh.

Is turkey breast or thigh better? ›

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. Breast meat has 2 grams total fat, while thigh meat has 7 grams total fat.

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.

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

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.

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.

Turkey skin stays rubbery if not enough moisture is cooked out of it during the smoking process. The moisture may come from leftover brine.