Pechuga de Pavo en Freidora de Aire

Ingredientes

• 1.4 kg Turkey Crown
• 1 1/2 tbsp Olive Oil
• 2 large pinches of Salt and Pepper (see notes for more Seasoning Ideas)

Preparación

1. 1

   Room Temperature: Ensure the crown fits in your air fryer!! Remove and discard packaging and the excess juices, place the 1.4 kg Turkey Crown in the switched off air fryer to bring to room temperature for one hour before cooking. (do not skip this step the breast joint needs to be at room temperature for even cooking throughout)

2. 2

   Prepare: Pat dry turkey crown thoroughly with a kitchen paper towel. Clean the air fryer tray and basket.

3. 3

   Oil: Rub 1 ½ tbsp Olive Oil all over the turkey using your hands. Be sure to cover it all.

4. 4

   Season: Sprinkle 2 large pinches of Salt and Pepper on both sides of the turkey crown, and rub into the skin.(See blog post for more exciting seasoning ideas)

5. 5

   Line: Use some extra olive oil or a spray oil to grease the bottom of your air fryer basket or line it with an air fryer liner.

6. 6

   Basket: Place your seasoned turkey crown in the air fryer basket, breast side down.

7. 7

   Air Fry: Set your air fryer to 200°C (400°F). Cook the turkey crown for 25 minutes with the breast facing down. *Cooking times given are for a 1.4kg turkey crown. Adjust time to suit the size of your turkey crown.

8. 8

   Flip: After 25 minutes of cooking, carefully flip the turkey crown over using two forks.

9. 9

   Cook: Flipping halfway is key ensures the skin crisps evenly on both sides.Continue to cook the turkey (at 200°C / 400°F) for another 25 minutes.

10. 10

    Internal Temperature: Once the turkey crown has had a total cooking time of 50 minutes, open the drawer and check the internal temperature of the cooked turkey. It should read at least 75℃/ 167℉ at the thickest part (check the thickest part of the turkey breast). Make sure the thermometer is in the meat and not touching the bone.If you do not have a thermometer, cut a deep slit into the thickest part of the turkey breast and check the cooking juices are running clear.

11. 11

    Rest: It is important to let the cooked turkey rest for 30 minutes before serving. This allows the juices to redistribute throughout the turkey, resulting in a more tender and juicy bird. Add some fresh herbs to serve.

12. 12

    Serve: Carve and serve with your favourite sides.