Air Fryer Turkey Breast
This air fryer turkey breast recipe is my go to when I want all the flavor of a holiday turkey without babysitting the oven for hours. A simple herb butter rub goes under and over the skin, then the air fryer does the rest, turning out a juicy, golden turkey breast in under an hour. It is perfect for a small Thanksgiving dinner, a Sunday roast, or even weekly meal prep when you want lean protein on hand.
Equipment
- Air fryer Large enough to fit a 2.5 to 3 pound turkey breast, basket or oven style both work
- Instant-read meat thermometer To check the internal temperature accurately
- Mixing bowl For the herb butter
- Kitchen twine If your turkey breast is not already netted
- Basting brush
- Cutting Board and Sharp Carving Knife
Ingredients
- 1 boneless turkey breast roast about 2.5 to 3 pounds, netted or tied
- 4 tablespoons unsalted butter softened
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped, or 1 teaspoon dried
- 1 tablespoon fresh thyme finely chopped, or 1 teaspoon dried
- 1 teaspoon fresh sage finely chopped, or ½ teaspoon dried
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 lemon zest optional
Instructions
- Remove turkey breast from refrigerator 30-40 minutes before cooking. Pat dry with paper towels. If not already netted, tie into a compact shape with kitchen twine.
- In a mixing bowl, combine softened butter, olive oil, minced garlic, rosemary, thyme, sage, salt, pepper, smoked paprika, and lemon zest. Mash with a fork until smooth.
- Gently loosen skin from meat to create a pocket. Spread two-thirds of herb butter under the skin. Rub remaining butter all over the outside of the turkey breast.
- Preheat air fryer to 360°F for 5 minutes. Lightly spray or brush the basket with oil to prevent sticking.
- Place turkey breast skin side up in basket. Air fry at 360°F for 25 minutes. Flip skin side down and cook 20-25 minutes more. Flip back skin side up for final browning if needed.
- Insert meat thermometer into thickest part. Turkey is done at 165°F. If needed, return in 5-minute increments and check again.
- Transfer to cutting board and tent loosely with foil. Rest 10-15 minutes. Remove netting or twine, then slice against the grain into even pieces.
Notes
- Always use a meat thermometer instead of guessing by time, since air fryer models vary in strength.
- Pat the turkey completely dry before seasoning for the crispiest skin.
- Do not skip the rest, cutting too early lets all the juices run out onto the board.
- Check your air fryer basket size before buying a turkey breast so it fits with room for air to circulate.
- If the skin browns too quickly, tent it loosely with a small piece of foil for the remaining cook time.
- For a bone-in version, add about 10-15 extra minutes of cook time and check temperature near the bone.
- Store leftover sliced turkey in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled, sliced turkey in a freezer safe bag or container for up to 3 months.
- Reheat gently in the microwave with a splash of broth to keep it moist, or warm covered in a low oven at 300°F.
- Try variations like citrus herb, spicy cajun, garlic parmesan, or maple glazed to switch up the flavors.
Nutrition
Serving: 1ServingCalories: 210kcalCarbohydrates: 1gProtein: 38gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 110mgSodium: 480mgPotassium: 520mgVitamin A: 4IUVitamin C: 2mgCalcium: 3mgIron: 8mg
Tried this recipe?Let us know how it was!