Air Fryer Turkey Breast is golden brown, super juicy, and on the table in 40 minutes! This foolproof method is so easy even beginner home cooks will effortlessly serve an impressive turkey dinner.
3poundUncooked Turkey Breast Half (Bone-in or Boneless)fully thawed
2teaspoonsOlive Oil
1teaspoonSea Salt
½teaspoonBlack Pepper
1teaspoonPoultry Seasoning
Instructions
(Recommended) Allow TURKEY BREAST to rest at room temperature about 20 minutes to remove the chill for even heat distribution.
Preheat the air fryer to 370 degrees Fahrenheit.
Remove all excess moisture from the turkey breast with paper towels and, if needed, trim loose skin.
Lightly coat the surface with OLIVE OIL, SALT, PEPPER, and POULTRY SEASONING. It's not necessary to lift the skin to do this.
Place breast-side down in the fryer basket (if using skin-on breast).
Air fry the turkey breast for 20 minutes.
Carefully flip the turkey over and air fry another 10 to 15 minutes, or until it registers 165 degrees Fahrenheit on a quick read thermometer inserted in the thickest part. *see footnote about boneless turkey
Transfer turkey to a loosely covered dish and rest 5 minutes.
To serve, slice turkey breast against the grain and serve warm with the best turkey gravy ladled over the top.
Notes
Always thaw completely before air frying. Do not compromise this because frozen meat won't reach the safe internal temperature of 165 degrees Fahrenheit in the given time frame. This applies to bone-in and boneless turkey breasts.
Seasonings - Use any herbs you like for this turkey recipe. I kept the recipe super simple for you to customize the flavors if desired.
Don't overcook - Check the turkey breast for doneness earlier than the recipe states, especially if it's a smaller size.
Cooking boneless turkey breast - A large, boneless turkey breast can take closer to an hour and may require additional flipping as needed to promote an evenly browned surface.
Flip as needed - The closer the breast sits to the heating element, the more it must be flipped to prevent overcooking.