Herb Crusted Air Fried Turkey


  • 1 (12-pound) turkey
  • For the dry brine:
  • 1/2 cup kosher salt
  • 5 cloves garlic, minced
  • 1/4 cup sage leaves, minced
  • 2 tablespoons sugar
  • For the turkey:
  • 1/4 cup grapeseed oil
  • 1/4 cup thyme leaves
  • 3 tablespoons rosemary, minced
  • 4 tablespoons garlic, minced
  • 3 tablespoons fennel seeds, ground
  • Apple cider gravy:
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups apple cider
  • 3 cups chicken stock
  • 1 tablespoon minced sage leaves


  1. For the turkey: In a small bowl, mix together the salt, garlic, sage and sugar. Rub all over the turkey inside and out. Place in the refrigerator uncovered for 8 hours.
  2. Preheat air fryer to 350 degrees. Remove turkey from fridge, rinse and pat dry.
  3. In a small bowl, mix together the oil, thyme, rosemary, garlic and fennel. Loosen the skin of the turkey breast and rub the oil herb mixture under. Rub remaining oil on top and in the cavity. Cook for 2 hours.
  4. For the gravy: Heat the butter in a medium-sized sauce pot. Add the flour and cook for 2 to 3 minutes. Slowly whisk in the apple cider and chicken stock. Stir in the sage. Bring to a boil and turn down to a simmer. Cook while stirring until thick, about 7 to 10 minutes.