Air Fryer Turkey Breast with Herb Seasoning and Optional Mushroom Gravy Recipe

If you’re on the hunt for a quick, flavorful way to cook turkey that’s juicy on the inside with a perfectly crisp skin on the outside, you’ve got to try my Air Fryer Turkey Breast with Herb Seasoning and Optional Mushroom Gravy Recipe. This recipe is a total game-changer, especially when you want that tender turkey taste without waiting all day. It’s easy, reliable, and oh-so-delicious—trust me, you’ll want to add this to your regular rotation!

this …

Ingredients You’ll Need

These ingredients work beautifully together to create a balanced herbaceous coating that locks in moisture and delivers big flavor. When you shop, look for fresh herbs if possible; they make a noticeable difference!

• Turkey breast (bone-in, skin on or boneless roast): Bone-in adds more flavor, but boneless works well for ease of carving.
• Extra-virgin olive oil: Helps the herb rub stick and promotes crisp skin in the air fryer.
• Garlic: Freshly minced garlic gives that warm, pungent aroma every turkey deserves.
• Kosher salt: Brings out the natural turkey flavor while helping the skin crisp.
• Fresh rosemary, sage, and thyme: These classic turkey herbs deliver an earthy, comforting flavor.
• Freshly ground black pepper: Adds a little heat and enhances the herbal notes.
• Dijon mustard: Just a touch adds subtle tang and helps create a flavorful crust.
• Mushroom gravy (optional): If you want to elevate your dish, this rich gravy pairs perfectly with turkey.

Variations

I love tweaking this recipe depending on the occasion or what herbs I have on hand. Don’t be shy about making it your own—that’s part of the fun!

• Herb Substitutes: I’ve swapped fresh rosemary and sage for dried Italian seasoning when I was in a pinch, and it still turned out delightful.
• Boneless vs. Bone-in: If you want something easier to carve, boneless is your friend—just watch cook times carefully since they’re longer.
• Gravy Options: Beyond mushroom gravy, a simple pan sauce with turkey drippings and thyme works wonderfully.
• Spicy Kick: I sometimes toss in a pinch of smoked paprika or cayenne for a little kick that wakes up the palate.

How to Make Air Fryer Turkey Breast with Herb Seasoning and Optional Mushroom Gravy Recipe

Step 1: Prep Your Turkey for Optimal Juiciness

First things first, pull your turkey breast out of the fridge about 30 minutes before cooking so it reaches room temperature. This step helps with even cooking. Then, take paper towels and pat the turkey super dry—this little trick is key to crispy skin. While you wait, mix your olive oil, minced garlic, kosher salt, fresh rosemary, sage, thyme, black pepper, and Dijon mustard in a small bowl until they’re beautifully blended.

Step 2: Get That Herb Rub On

Now, brush this fragrant herb mixture all over your turkey breast, making sure to cover every nook and cranny. I like to set aside a little rub to add post-flip—trust me, it deepens the flavor. Place the turkey skin-side down in your preheated air fryer basket (350°F for at least 5 minutes beforehand). If you’re working with bone-in with ribs still attached, check the notes below for best placement.

Step 3: Cook and Flip for Perfect Browning

Cook the turkey skin-side down for 20 minutes, then carefully pull out the basket and flip the turkey over. If you set some extra herb rub aside, now’s the time to spread it on the flipped side. Continue cooking for another 30 to 50 minutes—this depends on the size and boneless vs bone-in. Use an instant-read thermometer to check for doneness: 155°F in the meat’s thickest part is your cue to remove it. Remember, the temperature will rise a bit while resting, so don’t overcook or you’ll dry it out.

Step 4: Rest, Carve, and Serve

Transfer your turkey to a cutting board and tent with foil for at least 15 minutes to let the juices redistribute—this is what keeps every bite juicy. When carving, slice alongside and down the breast bone to remove each side, then cut crosswise into lovely slices. If you’re serving room temperature or hot, both ways are absolutely delicious.

How to Serve Air Fryer Turkey Breast with Herb Seasoning and Optional Mushroom Gravy Recipe

Garnishes

When it comes to garnishes, I keep it simple: a sprinkle of fresh chopped parsley or thyme right before serving really brightens up the dish visually and adds a pop of fresh herb flavor. Sometimes, a few whole roasted garlic cloves on the side make a cozy, inviting look.

Side Dishes

My family goes crazy for classic mashed potatoes or creamy polenta alongside this turkey. Roasted veggies like Brussels sprouts or green beans toss in color and crunch, while cranberry sauce or a tangy chutney adds that sweet-tart balance.

Creative Ways to Present

For special occasions, I like to carve the turkey into thick slices and fan them out on a warmed wooden board with scattered fresh herbs and a drizzle of mushroom gravy. It’s rustic yet elegant, and always gets compliments. Adding roasted mushroom clusters around the board amps up both flavor and presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey in airtight containers in the fridge, typically using it up within 3 to 4 days. If you slice it before storing, it’s handy for sandwiches or quick meals. Always cover tightly so the turkey doesn’t dry out or pick up fridge odors.

Freezing

If you’ve made a big batch, freezing works great too. I like to portion the sliced turkey into freezer-safe bags with parchment paper in between slices to prevent clumping. It stays tasty for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

To keep reheated turkey juicy, I warm it gently in a low oven (about 300°F) covered with foil or in the microwave with a damp paper towel over it. Reheating slowly prevents drying out. Adding a spoonful of warmed mushroom gravy while reheating brings back that fresh-from-the-oven magic.

FAQs

Final Thoughts

I absolutely love how this Air Fryer Turkey Breast with Herb Seasoning and Optional Mushroom Gravy Recipe turns out every single time. When I first tried it, I was amazed at how quickly it cooked and how juicy the meat stayed without fussing over the oven. Whether it’s a quick weeknight meal or part of your holiday spread, this recipe delivers comfort and flavor you’ll come back to again and again. So go on, give it a whirl—you’ll be thanking yourself (and your family) after that first bite!

Print