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Juicy, tender Air Fryer Turkey Breast is so easy for a weeknight dinner or even a special meal! It is seasoned perfectly and cooks beautifully in just the fraction of the time a turkey would take in the oven! My foolproof method from a quick dry brine and baking powder results in a ridiculously juicy turkey breast with an ultra crispy skin, perfect with a side of Creamy Mashed Potatoes or Crispy Roasted Brussels Sprouts!
Watch the Air Fryer Turkey Breast Recipe Video Below!
Table of Contents
- Watch the Air Fryer Turkey Breast Recipe Video Below!
- What Ingredients do I need for Air Fryer Turkey Breast?
- Turkey Breast Tips
- Air Fryer Turkey Breast: Step-By-Step Recipe Instructions
- Why Baking Powder?
- What Should I Serve with Air Fryer Turkey Breast?
- Expert Tips for Making The BEST Air Fryer Turkey Breast at Home!
- Storage, Reheating, and Make Ahead Tips
- Air Fryer Turkey Breast Recipe
By now, you know my love for air fryer recipes – especially for cooking poultry! Air Fryer Chicken Wings is my #1 recipe on my site; Air Fryer Chicken Tenders and Air Fryer Chicken Katsu are so crispy without deep frying! My Air Fryer Chicken Skewers actually has gone viral several times on my Instagram – it’s definitely worth the hype!
What Ingredients do I need for Air Fryer Turkey Breast?
Air Fryer Turkey Breast is perfect for when you don’t want to cook a whole turkey. It’s super easy and so much quicker than cooking a whole turkey in the oven.
- 1 large turkey breast (about 2.5 lbs), bone in – see note below
- butter, softened – use unsalted butter, like my favorite Kerrygold
- fresh herbs – 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tbsp fresh sage, chopped
- I highly recommend using fresh herbs in recipes like this one, Garlic Herb Compound Butter, or Grilled Steak – it makes a huge difference in the taste of the dish.
- If you need to use dried herbs, adjust this to 1/2 tbsp of each.
- neutral oil, avocado or vegetable – my go to neutral oil is avocado oil; you can also use canola or vegetable oil to the same effect!
Refer to the recipe card for the full list of ingredients and measurements!
Key Tip
Turkey Breast Tips
When making Air Fryer Turkey Breast, the two questions I get the most is the size of the turkey breast and what “bone-in” means –
What Size Turkey Breast Should I Use?
- In my recipe (and the corresponding video), I used a 2.5 pound, bone-in turkey breast. This is the size I recommend for the best results.
- You can use up to a 4-5 pound turkey breast and it should fit comfortably in a standard 5 quart air fryer, as long as the height of the turkey breast is below the top of the air fryer basket. Please note you will need to adjust the cooking time by about 10-15 minutes for each side that the given instructions.
- If you use a larger turkey breast, make sure to adjust the cooking time accordingly – use a thermometer to confirm that the turkey is cooked to 155°F before pulling it out of the air fryer to rest. The carryover heat will bring the turkey breast to 165°F, which is the recommended internal temperature to be safe for consumption.
What is a Bone-In Turkey Breast?
- A “bone-in turkey breast” is a piece of the turkey where the breast has the skin on and includes the backbone and ribs. (It won’t be connected to the legs, thighs, or the large cavity of the whole turkey.)
- I recommend using bone-in, as it will help the turkey breast stay moist and juicy.
- If you cannot find a bone-in turkey breast, you can use a “half turkey breast” which is a single breast. Keep in mind that it will cook faster, so I highly recommend monitoring it closely with a thermometer so you don’t overcook it.
Air Fryer Turkey Breast: Step-By-Step Recipe Instructions
1. Season the Turkey Breast
Gently separate the skin from the meat of the turkey using your hands. Carefully pull back the skin and season both sides of the turkey breast with 1 tsp kosher salt and let sit for at least 15 minutes or most of the salt has absorbed into the meat.
2. Make the Herb Butter
Add softened butter to a small bowl and season with the remaining kosher salt, pepper, garlic, rosemary, thyme, and sage. Mix until combined. This herb butter is going to add so much delicious flavor to the turkey breast!
3. Butter the Turkey and Add Baking Powder
Gently pull back the skin from the meat of the turkey (but leaving one side still attached) and add the herb butter mixture in between the skin and the meat. Try to spread it evenly but don’t worry if it is not perfect – the heat in the air fryer will melt down the butter.
Make sure the skin remains attached and fully covers the turkey breast. You want the skin to be attached so it can crisp up on the turkey breast in the air fryer.
Spread neutral oil evenly on top of the skin and sprinkle baking powder on top. Use your hands to gently rub the baking powder on to the turkey skin until it is no longer visibile. You do not want to cook the turkey breast with globs of baking powder on top.
See note below to learn more about the baking powder and why it is one of my favorite tips when cooking poultry with skin.
Key Tip
Why Baking Powder?
I love using baking powder when cooking poultry with skin attached – it’s one of my favorite cooking tricks! I do it in other recipes like Fried Chicken Grilled Chicken Thighs, Grilled Chicken Wings, Air Fryer Chicken Wings, and Air Fryer Chicken Thighs!
Baking powder does two things:
- It helps break down the proteins in the turkey skin by increasing the pH levels
- It draws moisture to the surface of the turkey skin, where it can evaporate. These two things help the turkey skin become extra crispy (while keeping the meat juicy) when cooked!
Use aluminum-free baking powder so you don’t notice the flavor.
You cannot substitute baking powder with baking soda – they are not the same thing and baking soda will make your Air Fryer Turkey Breast taste very bad!
Once the turkey is fully seasoned, it should look like the photo below – now we are ready to air fry!
5. Air Fry the Turkey Breast
Place the turkey breast, skin side down, in the air fryer basket and air fry at 350°F for 20 minutes.
Flip the turkey breast and air fry at 400°F for another 20-30 minutes, until the skin is crispy and thickest part of the breast reads at least 155°F. I highly recommend using a thermometer to confirm that the turkey is cooked to 155°F before pulling it out of the air fryer to rest. Optional, but recommended, if you have any of the extra compound butter, baste it over the turkey skin for the last 5 minutes of cooking for extra flavor!
Remove, cover with foil, and let rest for 10 minutes. The carryover heat will bring the turkey breast to 165°F, which is the recommended internal temperature to be safe for consumption.
What Should I Serve with Air Fryer Turkey Breast?
Air Fryer Turkey Breast is the perfect weeknight meal or even for a smaller holiday celebration – serve it alongside my favorite side dishes like Crispy Smashed Potatoes, Baked Mac and Cheese, creamy Mashed Potatoes or Cheddar Biscuits! Don’t forget about roasted vegetables – my favorites are Roasted Green Beans with Bacon, Honey Roasted Carrots, Roasted Cauliflower and Roasted Brussels Sprouts!
PRO TIPS
Expert Tips for Making The BEST Air Fryer Turkey Breast at Home!
Turkey Breast Size
- I used a 2.5 pound, bone-in turkey breast. This is the size I recommend for the best results.
- You can use up to a 4-5 pound turkey breast and it should fit comfortably in a standard 5 quart air fryer, as long as the height of the turkey breast is below the top of the air fryer basket.
- If you use a larger turkey breast, make sure to adjust the cooking time accordingly.
Bone-In Turkey Breast
- A “bone-in turkey breast” is a piece of the turkey where the breast has the skin on and includes the backbone and ribs. (It won’t be connected to the legs, thighs, or the large cavity of the whole turkey.)
- I recommend using bone-in because it will help the turkey breast stay moist and juicy.
- If you cannot find a bone-in turkey breast, you can use a “half turkey breast” which is a single breast. Keep in mind that it will cook faster, so I highly recommend monitoring it closely with a thermometer so you don’t overcook it.
Baking Powder
- I love using baking powder when cooking poultry with skin as it helps break down the proteins in the chicken skin by increasing the pH levels and helps draw moisture to the surface of the turkey skin, where it can evaporate. These two things help the turkey skin become extra crispy (while keeping the meat juicy) when cooked!
- Use aluminum-free baking powder so you don’t notice the flavor.
- You cannot substitute baking powder with baking soda.
Use a Thermometer
- My #1 tip to avoid overcooking your Air Fryer Turkey Breasts is to use an internal thermometer. Remove the turkey from the air fryer as soon as it hits 155°F internal. The carryover heat will continue to cook the turkey and the thermometer should read at least 165°F.
Storage, Reheating, and Make Ahead Tips
Store any leftover Air Fryer Turkey Breast in an airtight container in the refrigerator for up to 3-4 days.
To reheat, you can use the air fryer, microwave, or oven:
- Air fryer: reheat at 350°F for 15 mintues until the meat is warmed through
- Microwave: slice first, then cover with a damp paper towel and reheat at 1 minute intervals until the meat is warmed through.
- Oven: reheat for at 350°F for 20-30 minutes until the meat is warmed through
If you tried this Air Fryer Turkey Breast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Air Fryer Turkey Breast
Equipment
Ingredients
- 1 Turkey Breast, bone in (about 2.5lbs)
- ½ cup butter, softened
- 1 tsp + ½ tsp kosher salt
- ¼ tsp black pepper
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- ½ tbsp neutral oil, avocado or vegetable
- ½ tsp baking powder
Instructions
- Gently separate the skin from the meat of the turkey using your hands (ensuring one side of the skin is still attached to the breast). Carefully pull back the skin and season both sides of the turkey breast with 1 tsp kosher salt and let sit for at least 15 minutes or most of the salt has absorbed into the meat.
- Add the softened butter to a bowl and season with the remaining salt, pepper, garlic, rosemary, thyme, and sage. Mix until combined.
- Add the softened compound butter directly onto the meat across the entire surface area under the skin. Pull over the skin and ensure that it is fully covered over the turkey breast.
- Add the neutral oil evenly onto the skin followed by a sprinkling of baking powder. Use your hands to rub the baking powder onto the skin until no longer visible.
- Air fry at 350°F for 20 minutes skin side down.
- Flip the turkey breast and air fry at 400°F for 20-30 minutes until the skin is crispy and thickest part of the breast reads at least 155°F. Remove, cover with foil and let rest for 10 minutes. The carryover heat will bring the meat to 165°F.
Notes
- I used a 2.5 pound, bone-in turkey breast. This is the size I recommend for the best results.
- You can use up to a 4-5 pound turkey breast and it should fit comfortably in a standard 5 quart air fryer, as long as the height of the turkey breast is below the top of the air fryer basket.
- If you use a larger turkey breast, make sure to adjust the cooking time accordingly.
- A “bone-in turkey breast” is a piece of the turkey where the breast has the skin on and includes the backbone and ribs. (It won’t be connected to the legs, thighs, or the large cavity of the whole turkey.)
- I recommend using bone-in because it will help the turkey breast stay moist and juicy.
- If you cannot find a bone-in turkey breast, you can use a “half turkey breast” which is a single breast. Keep in mind that it will cook faster, so I highly recommend monitoring it closely with a thermometer so you don’t overcook it.
- I love using baking powder when cooking poultry with skin as it helps break down the proteins in the chicken skin by increasing the pH levels and helps draw moisture to the surface of the turkey skin, where it can evaporate. These two things help the turkey skin become extra crispy (while keeping the meat juicy) when cooked!
- Use aluminum-free baking powder so you don’t notice the flavor.
- You cannot substitute baking powder with baking soda.
- My #1 tip to avoid overcooking your Air Fryer Turkey Breasts is to use an internal thermometer. Remove the turkey from the air fryer as soon as it hits 155°F internal. The carryover heat will continue to cook the turkey and the thermometer should read at least 165°F.
Storage & Reheating
Store any leftover Air Fryer Turkey Breast in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the air fryer, microwave, or oven:-
- Air fryer: reheat at 350°F for 15 mintues until the meat is warmed through
-
- Microwave: slice first, then cover with a damp paper towel and reheat at 1 minute intervals until the meat is warmed through.
-
- Oven: reheat for at 350°F for 20-30 minutes until the meat is warmed through
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
