Turkey Crown in the Air Fryer
A turkey crown is the easy way to do a Christmas or Sunday roast without a whole bird, and an air fryer turkey crown cooks faster than in the oven while leaving the skin golden. The catch is size, because the crown has to fit your basket, so this page gives honest timings by weight, a garlic butter and bacon method that keeps the breast juicy, and the temperature to aim for.
- Temperature
- 180°C
- Total time
- 1:35hr
- Prep
- 15min
- Servings
- 6
- Core temp
- 75°C
- Per serving
- 305kcal
Why the air fryer works for turkey crown
An air fryer turkey crown is a neat solution when you want a proper roast without wrestling with a whole bird. A crown is just the breast on the bone, so it cooks evenly and carves easily. The fast-moving hot air crisps the skin on every side and cooks a 1.5 kg crown in about an hour, while an oven can take well over an hour and a half, and it frees the oven for the roast potatoes and stuffing.
The honest limit is size. A turkey crown in air fryer baskets only works if the meat fits with a gap of about 2 cm above it, because skin that touches the element burns. A 1–1.5 kg crown suits most 5–6 litre machines, a large or oven-style air fryer can take around 2 kg, and anything bigger belongs in the oven. Check the fit before you start rather than halfway through.
How to make turkey crown in the air fryer
Tap a time to start a timer.
- Prepare the crown Take the turkey out of the fridge before cooking and pat it completely dry with kitchen roll. Mix the butter with the garlic, thyme, lemon zest, salt and pepper. Gently loosen the skin over the breast with your fingers and push about two thirds of the butter underneath, then rub the rest over the top.
- Preheat and load Preheat the air fryer to 180 °C for . Place the crown breast side up in the basket, leaving at least 2 cm between the skin and the heating element so it does not scorch.
- First cook Cook for , opening the basket no more than once. The skin should be turning golden. If one side is browning faster, turn the crown a quarter turn.
- Add the bacon Lay the bacon rashers across the breast and cook for another for a 1.5 kg crown. If the skin is darkening too early, tent a small piece of foil over the top.
- Check the temperature Push a meat thermometer into the thickest part of the breast, not touching bone. The Food Standards Agency says poultry is safe once it reaches 75 °C for 30 seconds, with no pink meat and clear juices. Cook in 5-minute bursts until it gets there.
- Rest and carve Lift the crown onto a board, cover loosely with foil and rest for . The temperature keeps climbing a little and the juices settle. Use the buttery juices from the bottom of the drawer for gravy.
Cooking times and temperatures
| Turkey Crown | Temperature | Time |
|---|---|---|
| Bone-in turkey crown, 1.5 kgBacon for the last 15–20 min | 180 °C | 55–60 min |
| Small turkey crown, 1 kg | 180 °C | 40–45 min |
| Turkey crown, 2 kgLarge air fryer only | 180 °C | 70–75 min |
| Boneless turkey crown, 1 kgTurn once | 180 °C | 35–40 min |
| Frozen crown, 1.5 kg (thawed)Thaw fully first, never cook frozen | 180 °C | 55–60 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
You may also like: Christmas dinner in an air fryer
Cooking time by weight
At 180 °C a 1 kg crown needs about 40–45 minutes, a 1.5 kg crown 55–60 minutes and a 2 kg crown 70–75 minutes. A boneless crown cooks a little faster per kilo because there is no bone to heat. These are guides: the shape of the crown, how full the basket is and how cold the meat was at the start all change the time, so rely on the thermometer. A small turkey crown of 1 kg is ideal for two to four people.
Tips
- Put the butter under the skin. It bastes the breast from the inside, which is where turkey dries out most easily. The bacon on top does the same job from the outside.
- Cook it breast side up and leave room. The hot air needs to move over the whole crown. If the basket is crammed, the sides stay pale and the cooking time stretches.
- Rest it properly. Twenty minutes under foil makes the meat noticeably juicier and gives you time to finish the gravy, roast potatoes and vegetables.
Serving
Carve the crown across the breast and serve with roast potatoes, stuffing balls, gravy and cranberry sauce. Brussels sprouts and carrots cook in the air fryer once the turkey is resting, and sausages wrapped in bacon are quick to finish in the hot basket. For other weights and cuts, see the air fryer cooking times chart. Pigs in blankets have their own page.
Storing and reheating
Cooked turkey keeps for up to 2 days in a covered container in the fridge. Cool it within 2 hours of cooking. To reheat slices, put them in the air fryer at 160 °C for 4–6 minutes with a spoonful of gravy or stock in a foil parcel, until steaming hot all the way through and at least 75 °C. Cold turkey also works well in sandwiches and salads, and a leftover air fryer turkey crown makes a very good pie filling.
Variations
- Honey and mustard glaze: Brush the crown with 1 tbsp honey mixed with 1 tbsp wholegrain mustard for the last 10 minutes of cooking.
- Sage and onion: Swap the thyme for 1 tsp dried sage and tuck a few slices of onion under the crown to catch the drippings.
- Herb oil instead of butter: Rub the skin with 1 tbsp olive oil, rosemary and thyme if you prefer a lighter, dairy-free finish.
Troubleshooting
- The crown does not fit the basket
- The crown is too large for your machine. Choose a 1–1.5 kg crown, or a boneless one, and keep 2 cm free above it. For anything over 2 kg use the oven instead.
- The breast is dry
- Butter under the skin, bacon on top and a proper rest all help. Above all, take the crown out as soon as the thickest part reaches 75 °C rather than going by the clock.
- The skin is too dark before the middle is cooked
- Tent foil loosely over the top and lower the heat to 170 °C for the last part of the cooking. Pat the skin dry before you start, as damp skin browns unevenly.
Frequently asked questions
How long does a turkey crown take in an air fryer?
At 180 °C, allow about 40–45 minutes for a 1 kg crown, 55–60 minutes for 1.5 kg and 70–75 minutes for 2 kg. Always confirm with a thermometer that the thickest part has reached 75 °C.
What size turkey crown fits in an air fryer?
Most 5–6 litre basket machines take a crown of up to about 1.5 kg. A large 8–10 litre or oven-style air fryer can manage 2 kg. A 2.5 kg or 3 kg crown is too big for nearly every air fryer.
Can you cook a frozen turkey crown in an air fryer?
It is not advisable. A frozen crown cooks unevenly, so the outside is done long before the middle is safe. Thaw it fully in the fridge first, which takes roughly 10–12 hours per kg.
How do you cook a boneless turkey crown in an air fryer?
Cook it at 180 °C for about 35–40 minutes per 1 kg, turning once, until the centre reaches 75 °C. Rolled boneless crowns are denser, so check them carefully.
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