Description
A simple and flavorful Air Fryer Turkey Breast recipe that yields juicy, tender meat with a crispy skin. Seasoned with fresh herbs and garlic, this turkey breast is perfect for a quick, healthier alternative to traditional roasting.
Ingredients
Scale
Main Ingredients
- 1 (4 to 6-pound) bone-in, skin-on turkey breast with ribs removed or 1 (3-pound) boneless roast
- 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 for Serving
- Mushroom gravy
Instructions
- Prepare the Turkey: Remove the turkey from the refrigerator and let it stand at room temperature for 30 minutes. Pat the turkey very dry with paper towels to ensure crisp skin during cooking.
- 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 the extra-virgin olive oil, minced garlic, kosher salt, chopped rosemary, sage, thyme, freshly ground black pepper, and Dijon mustard until well combined.
- Season the Turkey: Rub the herb mixture all over the turkey breast, coating it evenly to infuse flavors throughout the meat.
- Cook the Turkey – First Stage: Place the turkey breast skin-side down in the basket of the preheated air fryer. Cook for 20 minutes without disturbing to allow the skin to start crisping.
- Flip and Continue Cooking: Carefully remove the basket and flip the turkey breast skin-side up. Continue to cook for an additional 30 to 50 minutes, depending on the size of the turkey, until a meat thermometer inserted into the thickest part reads 155°F. Note that boneless turkey breasts in netting take longer than bone-in ones without ribs.
- Rest the Turkey: Remove the turkey from the air fryer, place it on a cutting board, and cover loosely with foil. Let it rest at least 15 minutes; the internal temperature will rise to a safe 165°F during this time, ensuring juicy meat.
- Carve the Turkey: To carve, cut along each side of the breastbone with a large, sharp knife to free the meat. Lift away the meat in one piece, place flat on the cutting board, and slice crosswise into portions. Repeat on the other side and slice any remaining meat pulled from the bone.
- Serve: Serve the sliced turkey hot or at room temperature with optional mushroom gravy or your preferred sides.
Notes
- Letting the turkey rest at room temperature before cooking helps it cook more evenly.
- Patting the turkey dry is crucial for achieving crispy skin in the air fryer.
- Use a reliable instant-read thermometer to avoid overcooking and drying out the turkey.
- If using a turkey with ribs or bones attached, cooking times may vary and you may need to adjust placement in the air fryer basket.
- Resting the turkey after cooking allows juices to redistribute, resulting in more tender meat.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 0.5 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 35 g
- Cholesterol: 110 mg
