If you’ve been hunting for a juicy, flavorful turkey breast that’s easy to make any day of the week, you’re in for a real treat. My Air Fryer Turkey Breast with Fresh Herbs Recipe is honestly one of my go-to favorites because it locks in all the moistness with just the right herbaceous punch. Trust me, once you try it, your family will keep asking for it again and again. Plus, it’s simple enough that even if you’re new to air frying, you’ll feel like a pro.
Why You’ll Love This Recipe
- Juicy, Moist Results: The air fryer sears the turkey perfectly while the fresh herbs infuse incredible flavor without drying it out.
- Quick and Easy: You’ll have a tender turkey breast ready in about an hour, way faster than traditional roasting.
- Flexible for Different Cuts: Whether you have bone-in or boneless turkey breast, this recipe adapts beautifully.
- Perfect for Any Occasion: From weekday dinners to holiday specials, this recipe fits perfectly on your table.
Ingredients You’ll Need
The ingredients here come together beautifully to create that classic savory herb flavor with just a hint of tang from Dijon mustard. Using fresh herbs is key—they really make a difference versus dried ones. I always pick fresh rosemary, sage, and thyme at the farmers’ market or grocery store.
- Turkey Breast: I prefer bone-in with ribs removed for even cooking, but boneless works too.
- Extra-virgin olive oil: Helps herbs stick and crisps the skin wonderfully.
- Garlic: Fresh minced garlic adds an aromatic punch.
- Kosher salt: Essential for seasoning and enhancing the turkey’s natural flavor.
- Fresh rosemary leaves: They lend that warm, piney note I adore.
- Fresh sage leaves: Adds earthy, slightly peppery depth.
- Fresh thyme leaves: Brings light, lemony undertones.
- Freshly ground black pepper: Provides subtle heat and contrast.
- Dijon mustard: This little tang elevates the herb rub and helps ingredients meld.
Variations
I love that this recipe is a blank canvas. You can tweak the herbs or spices depending on what you have in your kitchen or what flavors you prefer. Feel free to experiment—cooking should always be fun, right?
- Herb Swap: Sometimes I replace sage with fresh oregano or add chopped parsley for a brighter flavor. It still turns out fantastic every time.
- Spice It Up: For a little kick, I’ve added smoked paprika or a pinch of cayenne to the herb mix—my family loves the warmth it brings.
- Brining: If you use a turkey breast with ribs still attached, try a quick brine beforehand to keep it extra tender and juicy.
- Butter Rub: For a richer flavor, swapping olive oil with softened herb butter under the skin is a game changer.
How to Make Air Fryer Turkey Breast with Fresh Herbs Recipe
Step 1: Prep Your Turkey for Cooking
Take your turkey breast out of the fridge about 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly. Pat it very dry with paper towels—moisture on the skin means you won’t get that crisp, golden finish you want. While the turkey rests, mix together your olive oil, garlic, salt, fresh herbs, pepper, and Dijon mustard in a small bowl until it’s a nice, smooth rub.
Step 2: Rub and Air Fry
Coat the turkey evenly all over with the herb mixture—don’t skimp on flavor! Place the turkey skin-side down in your preheated 350°F air fryer basket. If your turkey still has ribs attached, lay it on its side. Cook for 20 minutes, then carefully flip the turkey to skin-side up and continue cooking for an additional 30 to 50 minutes, depending on the size. The magic number is an internal temperature of 155°F measured at the thickest part (it’ll rise as it rests). Remember: overcooking dries it out, so keep a close eye!
Step 3: Rest, Carve, and Serve
Remove the turkey to a cutting board and tent it loosely with foil. Let it rest for 15 minutes—trust me, this is when all the juicy goodness settles in. When ready, use a sharp knife to carefully carve the breast away from the bone and slice crosswise into thick, juicy cuts. Serve warm, with your favorite mushroom gravy or sides.
Pro Tips for Making Air Fryer Turkey Breast with Fresh Herbs Recipe
- Use an Instant-Read Thermometer: I can’t stress this enough—checking the temperature saves you from guessing and overcooking.
- Remove Ribs When Possible: Removing ribs helps the breast lay flat for even cooking; it’s a small prep step that makes a big difference.
- Don’t Skip the Rest: Resting allows juices to redistribute, meaning each slice will be tender and moist.
- Pat Dry, Always: Moisture on the skin means no crispy finish, so drying the turkey before applying the rub is key.
How to Serve Air Fryer Turkey Breast with Fresh Herbs Recipe
Garnishes
I like to sprinkle a little fresh chopped parsley or thyme leaves right over the slices to brighten things up visually and add a fresh pop of flavor. A drizzle of high-quality olive oil or a spoonful of homemade mushroom gravy pairs beautifully as well.
Side Dishes
My favorite sides to pair with this turkey breast are roasted garlic mashed potatoes, honey-glazed carrots, and a crisp green salad. Sometimes I’ll whip up some sautéed green beans with toasted almonds for a little crunch contrast.
Creative Ways to Present
For holidays or special dinners, I arrange the turkey slices on a large wooden board with sprigs of fresh herbs, bowls of cranberry sauce, and the mushroom gravy on the side. It makes the meal feel extra festive and inviting—like restaurant-quality but homey and comforting.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. Wrapping slices in parchment paper before storing helps keep them from drying out. It’s perfect for quick lunches or snacks throughout the week.
Freezing
If I have extra turkey, I slice and freeze it in freezer-safe containers or bags. Make sure to separate layers with parchment paper so you can take out just what you need. It freezes beautifully for up to 3 months without losing flavor or texture.
Reheating
To reheat, I wrap portions in foil with a splash of broth or gravy inside and warm gently in a 350°F oven to keep the meat tender. Avoid microwaving if you can—this method preserves moisture best.
FAQs
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Can I use frozen turkey breast for this recipe?
You definitely can, but make sure to fully thaw it in the refrigerator overnight before cooking. Cooking from frozen in the air fryer will result in uneven cooking and a risk of dryness.
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How do I know when the turkey breast is done?
Using an instant-read thermometer, check that the thickest part reads 155°F. It might seem low, but the temperature will climb to 165°F while resting, ensuring juicy, fully cooked meat.
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Can I use dried herbs instead of fresh?
While fresh herbs provide the best flavor, you can substitute dried herbs at about one-third the amount. Just keep in mind the flavor will be less vibrant, and you might want to increase slightly according to taste.
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What if my air fryer basket is smaller?
Choosing a smaller turkey breast or removing ribs can help it fit. Alternatively, you can cut the breast in half and cook in batches, though this may slightly increase your cooking time.
Final Thoughts
This Air Fryer Turkey Breast with Fresh Herbs Recipe has truly become one of my favorite ways to get tender, flavorful turkey on the table quickly and with minimal fuss. It’s easy to adapt, forgiving for busy schedules, and, best of all, incredibly satisfying every time. I hope you give it a try and find it as comforting and delicious as my family does—it’s a game-changer for weeknight dinners and holiday meals alike. Enjoy cooking, and don’t forget to savor every juicy, herb-infused bite!
Print
Air Fryer Turkey Breast with Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Description
This Air Fryer Turkey Breast recipe offers a quick and easy way to prepare a juicy, flavorful turkey breast using fresh herbs and a perfectly crispy skin. Utilizing an air fryer ensures even cooking with minimal effort, resulting in a tender and moist bird that’s ideal for small gatherings or a delicious weeknight meal.
Ingredients
Turkey Breast
- 1 (4-to 6-pound) bone-in, skin-on turkey breast with ribs removed or 1 (3-pound) boneless roast
Herb 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
- Bring Turkey to Room Temperature: Remove the turkey from the refrigerator and let it stand at room temperature for 30 minutes. Pat it very dry with paper towels to ensure a crispy skin during cooking.
- Preheat Air Fryer: Preheat your air fryer to 350°F (175°C) for at least 5 minutes to ensure even cooking.
- Prepare Herb Mixture: In a small bowl, whisk together the olive oil, minced garlic, kosher salt, rosemary, sage, thyme, black pepper, and Dijon mustard until well blended.
- Apply Herb Rub: Rub the herb mixture all over the turkey breast, ensuring it is evenly coated for maximum flavor.
- Start Cooking Skin-Side Down: Place the turkey in the air fryer basket skin-side down. If the ribs are attached, follow flipping and cooking guidelines accordingly.
- Cook First Side: Cook for 20 minutes to start browning and crisping the skin.
- Flip and Continue Cooking: Carefully flip the turkey over and continue cooking for an additional 30 to 50 minutes. Use an instant-read thermometer to check the internal temperature until it reaches 155°F (68°C) in the thickest part without touching the bone.
- Rest the Turkey: Remove the turkey and transfer it to a cutting board. Cover with foil and let rest for at least 15 minutes to allow the temperature to rise to a safe 165°F (74°C) and juices to redistribute.
- Carve the Turkey: Using a sharp knife, cut each side of the breast away from the bone by running the knife along the bone with long, even strokes. Remove the meat in large pieces, then slice crosswise. Repeat for the other side and pull remaining meat from bones. Serve hot or at room temperature.
Notes
- If using bone-in turkey breast, ensure your air fryer has a minimum capacity of 5 quarts to accommodate up to 5 pounds.
- Removing ribs from the breast helps the turkey lay flat for more even cooking and juicier meat. If ribs remain, cook the turkey on its side and adjust cooking time accordingly.
- Boneless turkey breast in netting takes longer to cook due to its compact shape; do not remove the inner string netting.
- To keep a ribbed breast moist, consider brining it before cooking.
- Store cooked turkey breast in an airtight container in the refrigerator for up to 3 days.
- Reheat wrapped in aluminum foil with a splash of broth in a 350°F oven for gentle warming.
- Freeze leftovers in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey breast)
- Calories: 280
- Sugar: 0.5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 35 g
- Cholesterol: 105 mg
