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