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
Scale
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
