Air Fryer Turkey Breast

5 from 3 votes

This is a foolproof way to make a delicious juicy, tender turkey breast completely in the air fryer! It's perfect for when you don't want to deal with the hassle of a full turkey or are feeding a smaller group.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: American

Servings:

Author: Chris Joe

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

Key Tips

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.

Additional Tips:

I recommend checking the internal temperature at the 15 minute mark during the 2nd air fry (especially if you have a smaller turkey breast). The cooking time will vary based on the size of the turkey.

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!

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