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Air Fryer Turkey Breast Recipe
Ash Tyrrell

Air Fryer Turkey Breast Recipe

I made this air fryer turkey breast on a busy weeknight, and I was honestly stunned by how juicy it turned out. The skin came out golden and crackly, while the meat stayed tender all the way through. I loved that I did not need to heat the big oven or babysit a roasting pan for hours.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 five-pound bone-in turkey breast: Bone-in stays juicier but boneless works too.
  • 1½ tablespoons olive oil: Helps the skin brown and crisp avocado oil works as well.
  • ½ teaspoon sea salt: Seasons the meat and draws out flavor.
  • ½ teaspoon black pepper: Add a gentle bite; grind it fresh if you can.
  • 1 tablespoon fresh rosemary chopped: Gives a piney, holiday-style aroma.
  • 1 tablespoon fresh thyme chopped: Adds earthy flavor; use 1 teaspoon dried if needed.
  • 10 garlic cloves peeled and coarsely chopped: Whole cloves taste best, so skip garlic powder and jarred garlic.

Method
 

  1. Before anything else, set the turkey in the empty basket to test the fit. It should sit comfortably and stay clear of the heating element. If it is too tall, try a smaller breast or a larger air fryer.
  2. Heat your air fryer at 350°F (177°C) for 5 minutes. I use the air fry setting, not roast. A hot basket helps the skin start crisping right away.
  3. Take the turkey out of its packaging and blot it all over with paper towels. Dry skin is the secret to a crisp finish. If you have time, let it sit out briefly so it cooks more evenly.
  4. Rub the olive oil all over the breast. Then sprinkle on the salt, pepper, rosemary, and thyme. Press the herbs in so they stick while the turkey cooks.
  5. Gently lift the skin and tuck chopped garlic underneath. Place a few pieces on top too. If your breast is very round, I tuck all the garlic under the skin so it does not fall off.
  6. Slide a probe thermometer into the thickest part of the meat, away from the bone. Doing this before it goes into the air fryer saves you from opening the basket too often. It also takes the guesswork out of timing.
  7. Place the turkey skin side down in the basket. Cook for about 55 to 60 minutes for a 5-pound breast, flipping it halfway through. Be careful when you turn it, since the basket and turkey will be hot.
  8. The turkey is done when the skin is golden and crisp. The thickest part should read 165°F (74°C). I like to pull mine at about 162°F because the temperature keeps climbing as it rests.
  9. Move the turkey to a cutting board and let it rest for several minutes. This keeps the juices inside the meat. Then slice against the grain and serve it warm.

Notes

  • I always test-fit the turkey first, because a breast that touches the heating element can scorch.
  • I use a probe thermometer every time, and it has saved me from dry turkey more than once.
  • I let the turkey sit at room temperature briefly when I have time, and it cooks more evenly.
  • I tuck all the garlic under the skin on round breasts, so nothing falls into the basket.
  • I mash minced garlic with a little butter for extra richness, and it tastes amazing.
  • I save the drippings, because they make a lovely quick gravy even though there are fewer than with a whole bird.