Description
This Air Fryer Turkey Breast recipe delivers a juicy, flavorful turkey breast with crispy skin in a fraction of the time compared to traditional roasting. Marinated with fresh herbs, garlic, and Dijon mustard, this method uses an air fryer for a convenient, mess-free way to prepare a succulent turkey breast perfect for a small family dinner or holiday meal.
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
- Mushroom gravy for serving
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 crispy skin during cooking.
- Preheat the Air Fryer: Preheat your air fryer to 350 degrees F (175 degrees C) for at least 5 minutes to ensure even cooking.
- Make the Herb Rub: In a small bowl, whisk together the olive oil, minced garlic, kosher salt, chopped rosemary, sage, thyme, black pepper, and Dijon mustard until well blended.
- Apply the Rub: Rub the herb mixture thoroughly all over the turkey breast, making sure to coat both sides evenly.
- Start Cooking: Place the turkey breast in the air fryer basket skin-side down. For turkeys with ribs intact, refer to notes. Cook for 20 minutes initially.
- Flip and Continue Cooking: Carefully slide out the basket and flip the turkey over. Continue cooking for an additional 30 to 50 minutes until an instant-read thermometer inserted into the thickest part registers 155 degrees F. The internal temperature will rise during resting; do not overcook to avoid dryness.
- Rest the Turkey: Remove the turkey from the air fryer and transfer it to a cutting board. Cover loosely with foil and let it rest for at least 15 minutes to allow juices to redistribute.
- Carve the Turkey: Using a large sharp knife, cut along the breastbone to separate the meat from the bone. Remove the breast in large pieces and slice crosswise. Repeat with the other breast side and pull remaining meat from the bone. Serve hot or at room temperature with optional mushroom gravy.
Notes
- Letting the turkey come to room temperature before cooking helps it cook evenly.
- Patting the turkey dry ensures a crisp and golden skin.
- If the turkey has ribs still attached, adjust placement in the air fryer accordingly to avoid overcrowding or uneven cooking.
- The FDA recommends cooking poultry to an internal temperature of 165°F, but this recipe recommends 155°F followed by resting, which allows temperature rise and retains moisture.
- Resting the turkey is crucial for juicy slices and easier carving.
- This recipe works well with both bone-in and boneless turkey breasts, though boneless roasts may require a slightly longer cooking time.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey breast)
- Calories: 280
- Sugar: 0.5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 95 mg
