Air Fryer Herb-Seasoned Turkey Breast Recipe
This Air Fryer Turkey Breast Recipe offers a juicy, flavorful turkey breast cooked to perfection using an air fryer. The turkey is seasoned with fresh herbs and garlic, then air fried for a crispy skin and tender interior, making it ideal for quick, delicious meals without the need for an oven. Perfect for a small family gathering or holiday meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Ingredients
Scale
Turkey
- 1 (4-to 6-pound) bone-in, skin on turkey breast with ribs removed or 1 (3-pound) boneless roast
Seasoning
- 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
- 1/2 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 using paper towels to ensure crispiness during cooking.
- Preheat the Air Fryer: Preheat your air fryer to 350 degrees Fahrenheit for at least 5 minutes to ensure even cooking.
- Make the Herb Mixture: In a small bowl, whisk together extra-virgin olive oil, minced garlic, kosher salt, chopped fresh rosemary, sage, thyme, black pepper, and Dijon mustard until well combined.
- Season the Turkey: Rub the herb and oil mixture evenly all over the turkey breast, ensuring full coverage for maximum flavor.
- Air Fry – First Side: Place the turkey in the air fryer basket skin-side down. Cook for 20 minutes to achieve initial browning on the skin.
- Flip the Turkey: Carefully remove the air fryer basket and flip the turkey over to cook the other side evenly.
- Air Fry – Second Side: Continue cooking for an additional 30 to 50 minutes. Use an instant-read thermometer inserted into the thickest part without touching bone to check for 155 degrees Fahrenheit. The turkey will reach FDA recommended temperature of 165°F while resting.
- Rest the Turkey: Remove the turkey from the air fryer, place it on a cutting board, and cover loosely with foil. Let it rest for at least 15 minutes to allow juices to redistribute.
- Carve the Turkey: Using a large sharp knife, cut each side of the breast away from the bone by slicing along the breastbone with long, even strokes. Lift the meat in one piece and slice crosswise into desired thickness.
- Serve: Repeat carving for the other side and remaining meat. Serve the turkey hot or at room temperature, optionally with mushroom gravy.
Notes
- If using a turkey breast with ribs attached, place it skin-side up in the air fryer basket and adjust cooking time as necessary.
- Do not overcook the turkey; pulling it at 155°F allows carryover cooking to reach safe temperature and keeps meat juicy.
- Letting the turkey rest covered after cooking is essential for tender meat and easier carving.
- Boneless turkey breasts may require a longer cooking time than bone-in.
- Ensure the air fryer basket is not overcrowded for proper air circulation and even cooking.
- Use a meat thermometer to check doneness accurately rather than relying solely on timing.
