Air Fryer Turkey Breast
This air fryer turkey breast is a simple way to make juicy, flavorful turkey with beautifully crisp skin. A creamy garlic-herb butter is rubbed under the skin before cooking, helping the meat stay moist while adding plenty of rosemary, thyme, and garlic flavor.
The air fryer gives the turkey a golden, crisp exterior without requiring a large oven. Served with an easy gravy made from the flavorful drippings, this turkey breast is a delicious choice for a family dinner, Sunday meal, or smaller holiday gathering.
Ingredient Notes
Turkey breast: A bone-in half turkey breast weighing about 2 to 2½ pounds works well for this recipe. Try to choose a piece with the skin attached because the skin becomes golden and crisp in the air fryer.
Butter: Softened unsalted butter makes it easy to mix with the herbs and garlic. It is rubbed underneath the skin, where it adds flavor directly to the turkey meat.
Rosemary and thyme: Fresh herbs give the turkey a classic savory flavor. If fresh herbs are unavailable, you can use dried herbs, but use smaller amounts because dried herbs are more concentrated.
Garlic: Fresh garlic adds a warm, savory flavor to the butter. Finely chop it so it distributes evenly.
Kosher salt: Salt seasons both the butter mixture and the turkey skin. If using table salt instead, reduce the amount slightly.
Chicken broth: The broth forms the base of the quick gravy. Low-sodium broth gives you more control over the final salt level.
Soy sauce: A small amount adds savory depth and color to the gravy. Low-sodium soy sauce is preferred so the gravy does not become too salty.
How to Make Air Fryer Turkey Breast
1. Prepare the Herb Butter
Add the softened butter, chopped rosemary, chopped thyme, garlic, ¾ teaspoon kosher salt, and ½ teaspoon black pepper to a small bowl.
Stir until the mixture is evenly combined.
Pat the turkey breast completely dry with paper towels. Dry skin is important for achieving a crispier finish.
2. Season Under the Skin
Using your fingers, gently loosen the skin from the turkey breast without tearing it.
Spread the herb butter evenly underneath the skin, covering as much of the meat as possible.
Sprinkle the skin with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper.
Place the turkey on a wire rack over a small rimmed baking sheet. Cover and refrigerate for at least 8 hours, or up to 12 hours.
3. Preheat the Air Fryer
Preheat a 5-quart or larger air fryer to 350°F (175°C) for 10 minutes.
Once preheated, lightly coat the air fryer basket with cooking spray.
Take the turkey out of the refrigerator and place it skin-side up in the prepared basket. Lightly coat the skin with cooking spray.
4. Air Fry Until Fully Cooked
Cook the turkey breast at 350°F (175°C) for about 45 minutes.
Cooking time can vary depending on the size and shape of the turkey breast and your particular air fryer.
The most important test is the internal temperature. Insert an instant-read thermometer into the thickest part of the meat, avoiding the bone.
The turkey is ready when it reaches 165°F (74°C).
If it has not reached 165°F, continue cooking and check the temperature every few minutes.
5. Rest the Turkey
Carefully remove the turkey from the air fryer and place it on a cutting board.
Let it rest for about 10 minutes before slicing.
Do not skip this step. Resting gives the juices time to settle back into the meat and makes the turkey easier to slice.
Reserve the drippings from the air fryer basket for the gravy.
6. Make the Gravy
While the turkey rests, pour the drippings from the air fryer basket into a medium saucepan. You should have approximately ¼ cup of drippings.
Heat the drippings over medium heat.
Whisk in the flour and cook, whisking constantly, for about 2 minutes, until the mixture thickens slightly and becomes lightly browned.
Gradually whisk in the chicken broth and soy sauce until smooth.
Continue cooking over medium heat, whisking often, until the gravy thickens and reaches a gentle simmer, about 1 minute.
Stir in the remaining ¼ teaspoon salt and ¼ teaspoon black pepper.
If the gravy becomes too thick, add a little more chicken broth until it reaches your preferred consistency.
7. Slice and Serve
Slice the rested turkey breast against the grain into approximately ½-inch-thick slices.
Arrange the slices on a serving platter and garnish with fresh rosemary and thyme.
Serve warm with the homemade gravy spooned over the turkey or on the side.
Air Fryer Turkey Breast
Description
Juicy turkey breast with crispy golden skin, infused with garlic, rosemary, and thyme butter, and served with a rich homemade gravy. A simple and flavorful choice for a family dinner or holiday meal.
Ingredients
Instructions
- Make the Herb Butter: Stir together the softened butter, rosemary, thyme, garlic, ¾ teaspoon salt, and ½ teaspoon pepper. Pat the turkey dry. Gently loosen the skin and rub the butter mixture evenly underneath it. Season the skin with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Place the turkey on a wire rack over a small baking sheet, cover, and refrigerate for 8–12 hours.
- Preheat the Air Fryer: Preheat a 5-quart or larger air fryer to 350°F for 10 minutes. Lightly coat the basket with cooking spray. Place the turkey breast skin-side up in the basket and lightly coat the skin with cooking spray.
- Air Fry the Turkey: Cook at 350°F for about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reaches 165°F. Cooking time may vary by air fryer and turkey size.
- Rest the Turkey: Transfer the turkey to a cutting board and let it rest for 10 minutes. Reserve the drippings from the air fryer basket.
- Make the Gravy: Pour the drippings into a medium saucepan and heat over medium. Whisk in the flour and cook for about 2 minutes, whisking constantly. Gradually whisk in the chicken broth and soy sauce. Cook until thickened and simmering, about 1 minute. Stir in the remaining salt and pepper. Add more broth if needed.
- Slice and Serve: Slice the turkey against the grain into ½-inch-thick slices. Garnish with fresh rosemary and thyme and serve with the warm gravy.
Notes
- Cooking time can vary depending on the turkey breast’s exact weight, thickness, and your air fryer model.
Always use an instant-read thermometer to verify that the thickest part of the turkey reaches 165°F.
Keep the turkey skin-side up throughout cooking.
Pat the turkey skin dry before applying the butter.
Fresh rosemary and thyme can be replaced with smaller amounts of dried herbs.
If the gravy is too thick, gradually add more chicken broth.
If your air fryer basket is too small for the turkey breast, use a larger compatible air fryer or choose a smaller turkey breast.
Letting the turkey rest before slicing helps keep the meat moist and makes slicing easier.
Nutrition
Estimated nutrition per serving, including turkey, herb butter, gravy, and cooking ingredients. Actual values may vary depending on the size of the turkey breast and specific brands used.
| Nutrition | Per Serving |
| Calories | 510 kcal |
| Carbohydrates | 8 g |
| Protein | 55 g |
| Fat | 29 g |
| Saturated Fat | 14 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 760 mg |