The Art of Roasted Turkey in Root Vegetables with Air Fry Oven

As I began preparing my roasted turkey in root vegetables, I realized that using an air fry oven was a brilliant idea. The countertop boom helped keep everything organized, and I could easily add all the sides to the oven at once. My roots vegetables included parsnips, sweet potatoes, and little baby rainbow potatoes – all perfectly seasoned with my trusty barbecue chip dust.

To season both the root vegetables and the turkey, I used a combination of brown sugar, kosher salt, granulated garlic, ground ancho chili powder, black peppercorn, and a little Cayenne pepper. The aroma from the garlic and onion powder was especially enticing, and I couldn't wait to see how everything would come together. Katie helped me with cutting the vegetables into wedges, almost identical to the way I cut the sweet potatoes.

Before placing the turkey in the oven, I decided to sprinkle some of my dry brine mixture onto its skin, elevating it to help dry-brine the meat. This technique allowed for a crispy exterior while keeping the interior juicy and flavorful. As we placed both parts of the meal into the air fry oven, I couldn't help but notice how well everything was coming along – the sweet potatoes would roast with the turkey, providing an even more satisfying meal.

Once the oven preheated to 400 degrees Fahrenheit, it was time to add the first side – my vegetables. The result was immediate: a perfectly crispy exterior and tender interior from the root vegetables. Meanwhile, the air fry oven allowed for quick searing on both sides of the turkey without sacrificing any flavor. I couldn't wait to continue with the recipe.

We decided that five minutes was enough time before we turned and finished roasting it to an internal temperature of 165 degrees Fahrenheit – a golden-brown color from the crispy exterior, accompanied by juicy meat inside. When we finally took the turkey out of the oven, it had been resting for about ten minutes, which allowed all those juices to be absorbed back into it.

I couldn't believe my luck when I sliced into that succulent breast and found myself overcome with its pure flavor – so tender, yet not overcooked, with a crispy skin surrounding it. The beauty of using an air fry oven was evident in the way everything turned out without sacrificing any flavors or textures. As we sat around enjoying our delicious meal together, all seemed right in this world.

Finally, as the day drew to a close and everyone had eaten their fill, there remained just one last piece of that roasted turkey breast – enough to make us laugh and declare it to be "friendsgiving." No matter how much I loved sharing with friends, though, there was no need for me to share even a single bite.

"WEBVTTKind: captionsLanguage: enmy roasted turkey in root vegetables and as you can see here I got the turkey breasts and to save some space for other dishes I'm using an airfry oven oh good idea countertop boom you got all the sides in the oven we got this going here Katie I got my roots vegetables to my right you're gonna help me out with that so cut those have them and then cut them into little kind of wedges almost same thing with the sweet potatoes and I got these little baby rainbow potatoes so my root vegetables are the parsnips the sweet potatoes and these little Rainbow potatoes I love all right to season both of these up I am going to use my barbecue chip dust so we got some brown sugar some kosher salt some granulated garlic not powdered garlic ground ancho chili powder of coarse black peppercorn little Cayenne in a little dehydrated onion powder okay that all goes in there and this just kind of comes together gives you a little something sweet a little smoky a little spicy aromatic from the garlic and the onion in there how those coming around Katie coat it in a little bit of that oil and I'm going to take half of this and I got a bone-in skin on halved turkey breast what we're going to do is sprinkle this on that skin elevated to help kind of dry brine it because that's what we're going to do we're going to put it in the fridge let me let me get some of this oh yeah don't forget those veggies you could smell that and now don't neglect that bottom we got a little bit of bone we can kind of carve out later but you want to get it all in there the bone helps Jeff Keep It In Shape right when it keeps it yeah it keeps it from kind of Bowing in the oven this is going in the fridge overnight dry brine dehydrate that skin yeah dramatic yes overnight Alex it's time to add the turkey breast to the sear plate that has been preheating at 400 degrees I like the idea of a sear plate yeah right there hey what side am I doing first guys I'm gonna put that on the side there wait listen to that Sizzle what about the veggie Jeff all right we're gonna get this great sear on this right now the veggie expertly cut by Katie so that's sizzling right gonna create a nice crispy skin lock in all that beautiful rub on the outside now we got our vegetables coated in that barbecue chip dust or the BCD as we call it in my house and we put it right on there a little oil and they're gonna roast together in the oven we're going to continue to stir this on this here plate for five minutes then flip the breast and finish it up in the oven how long Jeffrey 35 to 40 minutes and roast until there's an internal temperature of 165. okay we got one after we flipped it we roast it and we're ready to rest it it has been resting right you do not want to skip this step keep it all on the sear plate nice keeps it warm but also rest is tinted foil I would rather she's cute cute luckily we spent the time resting it which you do have to do even though it's just a single breast it's not going to take an hour to rest like some whole turkeys but give it at least 10 minutes there's a lot of carryover cooking that's going to happen as well and those juices will stay inside now we can start slicing it right crispy yeah that's searing that's your plate come waste that that is the elixir of the turkey guy I'm gonna give you a middle piece how about that Alex do whatever you feel come on you ripped it fall apart juicy it's too juicy Jeffrey I can't handle I need a snorkel just to eat this it's so darn juicy oh no man I am not sharing okay it's friendsgiving without sharing hey nobody said you got to share the plate of friends game you just got to share the the dish you know what I mean oh my God I'm taking this home look on her face by the way you know what I'm saying okay Japanese shout out set it down you don't even have to put the breast meat on there I'll just take the bone matter of fact Jeezy if you want you can partake as I partake you're so sweet it's a turkey rib first of all oh wow when you cut into turkey before you eat it you know whether your fork and knife tell you what it's going to be like this is so juicy it's so it's it's it's succulent honestly it's moist it's not overcooked the skin is crispymy roasted turkey in root vegetables and as you can see here I got the turkey breasts and to save some space for other dishes I'm using an airfry oven oh good idea countertop boom you got all the sides in the oven we got this going here Katie I got my roots vegetables to my right you're gonna help me out with that so cut those have them and then cut them into little kind of wedges almost same thing with the sweet potatoes and I got these little baby rainbow potatoes so my root vegetables are the parsnips the sweet potatoes and these little Rainbow potatoes I love all right to season both of these up I am going to use my barbecue chip dust so we got some brown sugar some kosher salt some granulated garlic not powdered garlic ground ancho chili powder of coarse black peppercorn little Cayenne in a little dehydrated onion powder okay that all goes in there and this just kind of comes together gives you a little something sweet a little smoky a little spicy aromatic from the garlic and the onion in there how those coming around Katie coat it in a little bit of that oil and I'm going to take half of this and I got a bone-in skin on halved turkey breast what we're going to do is sprinkle this on that skin elevated to help kind of dry brine it because that's what we're going to do we're going to put it in the fridge let me let me get some of this oh yeah don't forget those veggies you could smell that and now don't neglect that bottom we got a little bit of bone we can kind of carve out later but you want to get it all in there the bone helps Jeff Keep It In Shape right when it keeps it yeah it keeps it from kind of Bowing in the oven this is going in the fridge overnight dry brine dehydrate that skin yeah dramatic yes overnight Alex it's time to add the turkey breast to the sear plate that has been preheating at 400 degrees I like the idea of a sear plate yeah right there hey what side am I doing first guys I'm gonna put that on the side there wait listen to that Sizzle what about the veggie Jeff all right we're gonna get this great sear on this right now the veggie expertly cut by Katie so that's sizzling right gonna create a nice crispy skin lock in all that beautiful rub on the outside now we got our vegetables coated in that barbecue chip dust or the BCD as we call it in my house and we put it right on there a little oil and they're gonna roast together in the oven we're going to continue to stir this on this here plate for five minutes then flip the breast and finish it up in the oven how long Jeffrey 35 to 40 minutes and roast until there's an internal temperature of 165. okay we got one after we flipped it we roast it and we're ready to rest it it has been resting right you do not want to skip this step keep it all on the sear plate nice keeps it warm but also rest is tinted foil I would rather she's cute cute luckily we spent the time resting it which you do have to do even though it's just a single breast it's not going to take an hour to rest like some whole turkeys but give it at least 10 minutes there's a lot of carryover cooking that's going to happen as well and those juices will stay inside now we can start slicing it right crispy yeah that's searing that's your plate come waste that that is the elixir of the turkey guy I'm gonna give you a middle piece how about that Alex do whatever you feel come on you ripped it fall apart juicy it's too juicy Jeffrey I can't handle I need a snorkel just to eat this it's so darn juicy oh no man I am not sharing okay it's friendsgiving without sharing hey nobody said you got to share the plate of friends game you just got to share the the dish you know what I mean oh my God I'm taking this home look on her face by the way you know what I'm saying okay Japanese shout out set it down you don't even have to put the breast meat on there I'll just take the bone matter of fact Jeezy if you want you can partake as I partake you're so sweet it's a turkey rib first of all oh wow when you cut into turkey before you eat it you know whether your fork and knife tell you what it's going to be like this is so juicy it's so it's it's it's succulent honestly it's moist it's not overcooked the skin is crispy\n"