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Air Fryer Turkey Breast

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A juicy, golden turkey breast cooked in the air fryer with an herb butter rub pushed under the skin. Done in under an hour with crackly skin and tender, flavorful meat.

Ingredients

Scale
  • 3–4 lb boneless turkey breast, or a 5–6 lb bone-in turkey breast
  • 3 tablespoons unsalted butter, softened to room temperature
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh sage, minced
  • 1 tablespoon olive oil
  • 1.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • Optional: 2–3 tablespoons chicken or turkey broth for basting mid-cook

Instructions

  1. Remove the turkey breast from the refrigerator 30 minutes before cooking. Pat it completely dry with paper towels — surface moisture prevents crispy skin.
  2. Combine softened butter, minced garlic, rosemary, thyme, sage, salt, pepper, and smoked paprika in a small bowl. Mix until evenly incorporated.
  3. Loosen the skin from the breast meat using your fingers to create a pocket. Slide two-thirds of the herb butter under the skin directly onto the meat. Rub the remaining butter over the top and sides of the skin, then drizzle lightly with olive oil.
  4. Preheat the air fryer to 350°F (175°C).
  5. Place the turkey breast skin-side down in the basket. Cook at 350°F for 20 minutes.
  6. Flip the turkey carefully so the skin faces up. Continue cooking for 35 minutes more until an instant-read thermometer reads 160°F in the thickest part of the breast, away from any bone.
  7. Remove from the air fryer, tent loosely with foil, and rest for 10 minutes before slicing. Carryover cooking will bring the turkey to the USDA-safe 165°F during the rest.

Notes

Dry brine the night before: Rub the turkey breast with 1 teaspoon kosher salt per pound, place uncovered on a rack in the refrigerator overnight. This deeply seasons the meat and produces crispier skin.

Pull at 160°F, not 165°F: Carryover cooking during the 10-minute rest brings the turkey to the USDA-safe 165°F without overcooking.

Butter under the skin is essential: Surface seasoning sits on top of the fat layer. Pushing butter under the skin seasons and moisturizes the actual meat throughout the cook.

Tent with foil if browning too fast: If skin is deeply golden before the internal temp reaches 150°F, loosely tent with foil for the remaining cook time.

Cook times by cut: Boneless 2–3 lbs = 45 min; Boneless 3–4 lbs = 50 min; Bone-in 5–6 lbs = 65 min. Always use a thermometer — air fryer models vary.

Find it online: https://airfrycentral.com/air-fryer-turkey-breast/