Description
This Air Fryer Turkey Breast recipe offers a convenient, flavorful way to prepare juicy and tender turkey using an air fryer. Perfect for a smaller holiday meal or anytime you want a roast turkey without heating up your oven, the turkey breast is seasoned with fresh herbs and garlic, then cooked to perfection with a crispy, golden skin. It’s ideal for serving 6 to 8 people with an easy method that ensures moist, evenly cooked poultry.
Ingredients
Scale
Turkey
- 1 (4 to 6-pound) bone-in, skin-on turkey breast with ribs removed or 1 (3-pound) boneless roast
Seasoning Rub
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
Optional
- Mushroom gravy for serving
Instructions
- Prepare the Turkey: Remove the turkey from the refrigerator and allow it to stand at room temperature for 30 minutes. Pat the turkey very dry with paper towels to ensure crispy skin.
- Preheat the Air Fryer: Preheat your air fryer to 350°F (175°C) for at least 5 minutes to ensure even cooking.
- Make the Herb Rub: In a small bowl, whisk together olive oil, minced garlic, kosher salt, rosemary, sage, thyme, black pepper, and Dijon mustard until well blended.
- Apply the Rub: Rub the herb mixture all over the turkey, making sure it’s evenly coated on all surfaces.
- Initial Cooking: Place the turkey breast skin-side down in the air fryer basket. Cook for 20 minutes to develop a crispy skin on the underside.
- Flip and Continue Cooking: Carefully remove the basket, flip the turkey breast skin-side up, and continue cooking for an additional 30 to 50 minutes. Use an instant-read thermometer to check the thickest part of the breast without touching bone; it should register 155°F (68°C). The turkey will continue to rise to the safe temperature of 165°F (74°C) while resting.
- Rest the Turkey: Transfer the cooked turkey to a cutting board and cover it loosely with foil. Let it rest for at least 15 minutes to allow juices to redistribute, ensuring moist meat.
- Carve the Turkey: Using a large, sharp knife, slice along each side of the breastbone to remove the turkey breast meat in one large piece. Then cut it crosswise into slices. Repeat on the other side and pull remaining meat away from the bone to slice. Serve warm or at room temperature.
Notes
- If using a bone-in turkey breast, ensure your air fryer basket is at least 5 quarts to accommodate up to a 5-pound breast.
- Removing ribs from the breast helps it to fit better, cook more evenly, and remain moist by laying flat in the air fryer.
- For turkey breasts with ribs attached, you can lay the breast on its side in the basket and cook for 25 minutes per side, but brining is recommended to maintain moisture.
- Boneless turkey breast roasts held together with string netting take longer to cook than bone-in breasts.
- To store cooked turkey breast, refrigerate in an airtight container for up to 3 days.
- Reheat by wrapping the turkey in foil with a drizzle of broth and warming in a 350°F oven gentle to prevent dryness.
- Freeze leftovers in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked turkey breast)
- Calories: 280
- Sugar: 0.2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 40 g
- Cholesterol: 120 mg
