This air fryer turkey breast cooks up in under an hour and results in tender and juicy meat. It’s perfect for small holiday gatherings or easy weeknight dinners.
Last year I made this air fryer turkey breast for dinner one night and it turned out SO good, I just had to share it on the blog this year! The air fryer gives the turkey breast that perfectly crispy skin while keeping the meat super juicy and tender. Plus, it’s done in under an hour, which makes this recipe a total win in my book.
It’s the perfect main entree to make for a smaller Thanksgiving or Christmas dinner. Serve it with mashed potatoes, sautéed green beans, sourdough stuffing and my favorite cranberry sauce for a full turkey dinner!
Why You’ll Love This Recipe
- Cooks fast – A full turkey can take 3+ hours in the oven, but thanks to the air fryer, you can have a perfectly cooked turkey breast in less than one hour!
- Easy prep – No brining required! Just combine your herb butter mixture, rub it all over your turkey breast and cook. Easy peasy!
- Flavorful – It’s jam-packed with flavor thanks to the delicious herb butter made from fresh sage, rosemary and thyme.
- Crispy skin and juicy meat – No dry turkey over here! The air fryer works magic by crisping up the skin while keeping the meat moist and tender.
- Perfect for small gatherings – Whether it’s a small Thanksgiving dinner or a weeknight meal, this recipe is great when you don’t need a whole turkey.
Ingredients Needed
- turkey breast – I used a 2-3 pound boneless turkey breast with the skin on for this recipe. It’s the perfect size for the air fryer and cooks evenly.
- butter – softened butter is key for spreading under the skin of the turkey to keep it moist and flavorful, while helping to crisp up the skin.
- kosher salt and pepper – to season the turkey breast and enhance all the other flavors.
- garlic – fresh minced garlic adds a rich, savory flavor to the herb butter.
- fresh herbs – you’ll need fresh sage, thyme and rosemary, all finely chopped. They bring that classic herb flavor that pairs perfectly with turkey.
Recipe Substitutions
- Butter: If you’re looking for a dairy-free option, swap the butter for a vegan alternative or use olive oil. I haven’t tried it with olive oil, but it should still give the turkey a nice flavor and keep it moist.
- Fresh herbs: If you don’t have fresh herbs on hand, you can use dried herbs in their place. Just keep in mind that dried herbs are more concentrated, so use about 1 teaspoon of dried rosemary, thyme, and sage each. Fresh herbs give it the best flavor, but dried will work in a pinch!
- Want to marinate this turkey breast? Try this chicken marinade for a different flavor profile.
Step by Step Process
Step 1: Add the softened butter, salt, pepper, garlic and fresh herbs to a small bowl. Mix together to combine.
Step 2: Pat the turkey breast dry with a paper towel. This helps the skin to get nice and crisp in the air fryer!
Step 3: Using a teaspoon or your fingers, loosen the skin and rub the herb butter mixture under the skin and all over the turkey breast.
Step 4: Preheat air fryer to 350°F for about 3-4 minutes. Place turkey breast into the air fryer, skin-side up and cook for 40 minutes, flipping the turkey breast over halfway through. You want the internal temperature of the turkey breast to be 165°F.
Brittany’s Tips!
- Thaw, if frozen: If your turkey breast is frozen, thaw it overnight in the refrigerator.
- Size matters: This recipe was developed with a 3lb boneless turkey breast. If you’re using a smaller or larger turkey breast the time will vary, so be sure to keep an eye on your turkey breast and use an instant read thermometer to check the internal temperature.
- Preheat: Make sure to preheat your air fryer for a few minutes ensures that your turkey breast starts cooking immediately, which helps get that crispy skin.
- Pat dry: Make sure to pat the turkey breast dry with paper towels before seasoning. This step is super important for helping the seasonings stick and getting that crispy skin in the air fryer!
- Don’t overcook: There is nothing worse than dry turkey, so make sure to check the temperature of the turkey a few minutes early just to be safe. You want your turkey to reach an internal temperature of 165ºF before eating. I usually pull mine from the air fryer with an internal temp of 155ºF in the thickest part of the breast because it’ll continue to cook during the resting period and come up to temp.
- Let rest: Let your meat rest for about 10 minutes to allow the juices to redistribute and for the meat to come up to temp.
What to Serve With Air Fryer Turkey Breast
You can’t serve your turkey breast without sides! Here are some ideas:
Storing Leftovers
- In the fridge: Store any leftover turkey in an airtight container in the fridge for up to 3-4 days. Make sure the turkey has cooled completely before storing.
- In the freezer: If you don’t want to use your leftovers right away, you can freeze the turkey! Slice or shred the turkey breast, place it in a freezer-safe container or bag, and store it in the freezer for up to 3 months.
- To reheat: Reheat turkey in the air fryer or on the stovetop in a skillet for the best results. You can also reheat in the microwave if you are short on time. If you’re reheating from frozen, let the turkey thaw in the fridge overnight before reheating.
Frequently Asked Questions
Yes, you can! A bone-in turkey breast will work just as well in the air fryer. Just note that it may take a bit longer to cook compared to a boneless turkey breast, so be sure to check the internal temperature to ensure it reaches 165°F.
The key to keeping your turkey breast juicy is using the herb butter under the skin and not overcooking it. Be sure to check the internal temperature with a meat thermometer, and once it reaches 165°F, remove it from the air fryer and let it rest for 10 minutes before slicing. This will help lock in the juices.
More Air Fryer Recipes to Try
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Mix together softened butter with salt, pepper, garlic and fresh herbs.
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Pat turkey breast dry with a paper towel. Using a teaspoon or your fingers, loosen the skin and rub the herb butter mixture under the skin and all over the turkey breast.
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Preheat air fryer to 350°F for about 3-4 minutes. If your air fryer has a roast setting, use that.
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Place turkey breast into the air fryer, skin-side up and cook for 20 minutes, flip turkey breast over and cook for another 20 minutes or until the turkey breast is cooked through and the internal temperature of the turkey breast is 165°F.
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Transfer to a cutting board, let stand for 10 minutes. Slice and serve.
- To store: Store any leftover turkey in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months.
- To reheat: Reheat turkey in the air fryer or on the stovetop in a skillet for the best results. You can also reheat in the microwave if you are short on time. If you’re reheating from frozen, let the turkey thaw in the fridge overnight before reheating.
Serving: 1 /6 recipe | Calories: 337kcal | Carbohydrates: 1g | Protein: 34g | Fat: 18g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 100mg | Sodium: 1679mg | Potassium: 18mg
Nutrition information is automatically calculated, so should only be used as an approximation.
