Make sure your turkey is fully thawed on the inside. If not, it won’t cook properly. Cooking times will vary depending on size of turkey. Whole, thawed turkey usually cooks at a rate of 15 min./lb.
Makes about 4 cups of gravy.
Remove and giblets and neck bones from the turkey cavity (many times the giblet pack will be tucked under the skin by the neck). Pat the turkey dry.
Tuck the butter slices and garlic in-between the skin and the turkey breasts. Oil the turkey and season with salt and pepper.
Place the lower rack in the air fryer and spray with oil. Place the turkey breast side down in the air fryer. Pour in 1/2 cup of broth over the turkey. Place the extender ring and lid on the air fryer.
Air Fry at 350°F for about 2 1/2 to 3 hours.
Every 30 minutes, baste with chicken broth (the first 2 bastes will be with the remaining broth. After that, baste from the broth & juices at the bottom of the air fryer).
After cooking for 2 hours, take off the air fryer lid and extender ring. Lift the turkey out, flip to breast side up, and then place back into the air fryer. Baste the turkey and then place the extender ring and lid back on and continue cooking until the turkey reaches an internal temperature of 165°F at the thickest parts of the thigh, wings and breast, and the juices run clear when you cut between the leg and the thigh (about 30 minutes - 1 hour).
Let rest for about 15-20 minutes.
While the turkey rests, make the gravy. Remove the lower rack from the air fryer. Leaving the turkey juices and broth in the air fryer, skim the chunks from the drippings and broth.
Put the flour in a medium bowl. Ladle in about 1 cup of the drippings and broth into the flour and whisk until smooth. Pour the flour mixture into the air fryer basket with the remaining drippings and broth. Whisk until smooth.
Place the air fryer lid back on and Air Fry at 400°F for 10 minutes or until thickened, whisking a couple times while cooking.