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Air Fryer Turkey Breast

Sliced air fryer turkey breast with crisp skin, sweet potatoes and green beans

A boneless, skin-on turkey breast spread with garlic, thyme and rosemary butter, then air fried skin side down and finished skin side up. It is ready in about an hour with crisp, golden skin and juicy meat.

Ingredients

Scale

For the Turkey

  • 1 boneless, skin-on turkey breast (about 3 lb)
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp olive oil

For the Herb Butter

  • 3 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tsp chopped fresh thyme
  • 1 tsp finely chopped fresh rosemary
  • finely grated zest of 1/2 lemon
  • To serve: 1 tbsp chopped fresh parsley
  • To serve: lemon wedges

Instructions

  1. Pat the turkey breast dry with paper towels; do not rinse it. Mix the salt, pepper and smoked paprika and season the meat all over. If the breast is loose, tie it into an even shape with kitchen twine.
  2. Mash the softened butter with the garlic, thyme, rosemary and lemon zest. Gently loosen the skin, spread most of the butter underneath, rub the rest over the exposed meat and brush the skin with the olive oil.
  3. Preheat the air fryer to 350°F (175°C) for 3 to 5 minutes.
  4. Place the breast skin side down in the basket and cook for 25 minutes.
  5. Turn the breast skin side up and cook for 20 to 30 minutes more, until an instant-read thermometer reads 165°F (74°C) in the thickest part.
  6. Rest on a cutting board for 10 minutes. Remove the twine, slice across the grain and serve with parsley and lemon wedges.

Notes

Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat in the air fryer at 350°F (175°C) for 3 to 4 minutes, until the meat reaches 165°F (74°C).

Nutrition

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