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3 to 5-pound bone-in, skin-on turkey breast, fully thawed. 2 tablespoons mayonnaise. 2 tablespoons unsalted butter, softened. 1 teaspoon of salt. 1/2 teaspoon black pepper
Cook, stirring occasionally, until mixture reduces slightly and smells fragrant, about 10 minutes. Meanwhile, season fillets on both sides with remaining 1/2 teaspoon of the salt and pepper to taste.
Keeping the bone in and skin on the turkey here helps to seal in moisture so the outside doesn’t dry out from the intense air fryer heat. Instead you get crispy skin and a super moist, tandoori ...
Maybe your oven crapped out and all you have left is an air fryer. Maybe you're a college kid — enjoy it, friend — and you're sticking around campus for the holiday.
Just like an oven, you'll want to start your air fryer turkey at a higher temperature to get crispy skin, then turn the temperature down to finish the cooking process.
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Add oil and place in the turkey: Heat the oil to 325°F, and slowly lower the turkey into the pot with turkey fryer tools, like a lifting hook and poultry rack. Maintain the temperature from 300 ...
The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking." The back of the bag also claims that it takes 4–5 hours to cook.