Who says turkey is just for Thanksgiving? This air fryer turkey breast has become my go-to when I need a protein the whole family loves without heating up the entire kitchen. The herb butter creates this incredible golden crust while the air fryer keeps everything juicy inside.
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What I love most is how versatile this is. I’ve made it for regular Tuesday dinners, Sunday meal prep for school lunches, and yes, small holiday gatherings when I don’t want to deal with a whole bird. My kids request this more often than chicken, and I’m not complaining because it’s actually easier.
The best part? Your air fryer does all the heavy lifting. Season it, set it, check the temp, and you’re done. If you love easy air fryer dinners, you’ll also want to try my Crispy Air Fryer Chicken Sandwich and Air Fryer Baby Back Ribs.
Why you’ll love this recipe
- Circulating heat = crispy skin and juicy meat – The air fryer creates restaurant-quality results without the fuss
- Cooks in half the time – 45-85 minutes vs. 2-3 hours in the oven
- Frees up your oven – Perfect when you’re juggling sides or holiday cooking
- No brining needed – The herb butter does all the flavor work
- Works year-round – Tuesday night dinner or Thanksgiving (your call)
- Perfect for meal prep – One breast = sandwich meat for the whole week
- Kid-approved – Tender, flavorful, and not intimidating
Ingredients
- Turkey breast – Bone-in turkey breast works best for this recipe. Make sure it fits comfortably in your air fryer basket without touching the heating element. If you removed the ribs, use the weight AFTER removal for timing—ribs can add 2+ pounds, but don’t contain meat that needs cooking.
- Unsalted butter – The base of your herb coating. Softened butter spreads easily and creates that golden, crispy skin.
- Olive oil – Helps the herbs stick and promotes browning. You can swap for avocado oil or even mayonnaise.
- Dried herbs (sage, rosemary, thyme) – These are the classic turkey trio. I use dried herbs because they’re easier and always on hand, but fresh herbs work beautifully too if you have them. If using fresh, you’ll need about 3 times the amount (so 1½ tablespoons fresh sage instead of 1½ teaspoons dried).
- Garlic powder – Better than fresh garlic here because fresh burns too easily in the air fryer’s high heat.
- Smoked paprika – Adds subtle smokiness and beautiful golden-red color to the skin.
- Maple syrup (optional glaze) – A quick brush of maple butter glaze in the last 5 minutes creates a gorgeous sheen and subtle sweetness.
- See recipe card below for a complete list of ingredients and measurements.
Substitutions & Variations
Herb Variations:
- Don’t have all three herbs? Use what you have. Even just rosemary and thyme work great.
- Italian-style: Use dried basil, oregano, and thyme instead
- Citrus herb: Add 1 teaspoon lemon zest to the herb butter
Oil Swaps:
- Olive oil, avocado oil, or melted butter all work
- Mayo creates extra crispy skin (sounds weird, tastes amazing)
Different Glazes:
- Honey butter: Swap maple syrup for honey
- Brown sugar glaze: Use 1 tablespoon brown sugar + 1 tablespoon melted butter
- Skip the glaze entirely – the herb butter is delicious on its own
Make it spicier:
- Add ½ teaspoon cayenne pepper to the herb butter
- Use hot smoked paprika instead of regular
No fresh herbs needed: This recipe uses dried herbs because they’re easier and I always have them on hand. If you prefer fresh, use about 3 times the amount listed for dried.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Removing the Ribs (Recommended)
Most bone in turkey breasts at my local store still have ribs attached. I remove them so the turkey lies flatter and cooks evenly. Watch the video at the top of this post to see exactly how I do it with kitchen shears.
Step One: Remove your turkey from the refrigerator 30 minutes before cooking. Pat it completely dry with paper towels.
Step Two: In a small bowl, combine softened butter, olive oil, garlic powder, sage, rosemary, thyme, salt, pepper, paprika, and onion powder. Mix until combined.
Step Three: Gently work your fingers between the skin and meat to create a pocket.
Step Four: Rub herb butter all over the turkey breast. Get some of that butter underneath the loosened skin, spreading it directly on the meat. Then coat the outside with the remaining butter.
If using a leave-in thermometer: Insert your Meater (or other leave-in probe thermometer) into the thickest part of the breast without touching bone. Set it to alert you at 155°F.
Step Five: Preheat air fryer to 350°F. Place the turkey, skin side down, in the air fryer basket and cook according to the timing chart below. Flip to skin side up halfway through cooking.
Timing Chart – with (Ribs Removed):
- 2.5-3 lb = 45-50 minutes
- 3-4 lb = 50-60 minutes
- 4-5 lb = 60-70 minutes
- 5-6 lb = 70-80 minutes
- 6-7 lb = 75-85 minutes
Step Six: If you’re using an instant-read thermometer, insert it into the thickest part of the breast, avoiding the bone, and check the temperature. Pull the turkey when it reaches 155°F. (If you’re using a leave-in thermometer, it will alert you when it reaches 155°F.)
Transfer to a cutting board, tent loosely with foil, and let it rest for 15 minutes. The temperature will rise to 165°F during the rest.
How to carve the turkey breast
Find the breastbone (the center bone running down the middle) and run your knife alongside it using long, even strokes. Keep your knife close to the bone as you cut downward toward the bottom of the breast; you’ll feel the bone guiding your knife.
When you reach the bottom, turn the knife horizontally and cut along the base of the breastbone to release the meat.
Pull the whole breast half away from the bone. Place the breast half flat on your cutting board and slice it against the grain into ½-inch slices; this keeps the meat tender. Repeat the same process on the other side.
Tip: If the knife work gets fussy, don’t stress. Keep your blade close to the bone and pull the meat away with your hands.
Optional: Make a Quick Gravy
The air fryer doesn’t produce tons of drippings, but you’ll get enough to make a small batch of delicious gravy. Here’s how:
What you’ll need:
- 2 tablespoons drippings from the air fryer basket (the flavorful oil/fat)
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth (low-sodium works best so you can control salt)
- Salt and pepper to taste
How to make it:
- Collect the drippings. After removing your turkey, carefully pour or spoon the drippings from the air fryer basket into a small saucepan. You want about 2 tablespoons of the fat/oil. If there’s not quite enough, add a little butter to make up the difference.
- Make the roux. Heat the drippings over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it smells nutty and turns a light golden color. This cooks out the raw flour taste.
- Add the broth. Slowly pour in the chicken broth while whisking constantly. It’ll look lumpy at first, that’s normal. Keep whisking and it’ll smooth out.
- Simmer and thicken. Bring to a simmer and cook for 3-5 minutes, whisking occasionally, until the gravy thickens to your liking. If it gets too thick, add a splash more broth. If it’s too thin, let it simmer a bit longer.
- Season and serve. Taste and add salt and pepper as needed. Pour into a gravy boat or small pitcher and serve warm.
Makes about 1½ cups gravy (enough for 6 servings with a little left over)
Note: If you want more gravy than the drippings will give you, just make a simple gravy with butter instead: Use 2 tablespoons butter, 2 tablespoons flour, and 1½ cups broth following the same method above. It won’t have that roasted turkey flavor from the drippings, but it’s still delicious.
Expert Tips
- Pull at 155°F, not 165°F. This is the secret to juicy turkey. If you wait until it reads 165°F in the air fryer, it will climb to 170-175°F during the rest—effectively overcooking it. Pull at 155°F and let carryover cooking do the rest of the work.
- Use a thermometer. I use a Meater wireless thermometer that stays in the turkey while it cooks and alerts my phone at 155°F, it takes all the guesswork out. If you’re using an instant-read thermometer, start checking 10-15 minutes before the expected finish time. For larger turkeys (5+ pounds), check the temp in 2-3 different spots since air fryers can have hot spots.
- The rest isn’t optional. This is what makes the difference between dry turkey and juicy turkey. The temperature continues to rise to 160-165°F during the rest (carryover cooking), and the juices redistribute so they don’t all run out when you cut into it. Tent it loosely with foil to keep it warm.
- Size your turkey to your air fryer. Your turkey should fit comfortably without touching the heating element. If it’s pressing against the top, it’s too big and won’t cook properly. When in doubt, go smaller or cut the breast in half.
Recipe FAQ’s
Plan on about 10-13 minutes per pound at 350°F for bone-in turkey. A 4-pound breast takes about 60-70 minutes. Start checking temperature 10-15 minutes before expected finish since air fryer models vary.
The secret is pulling it at 155°F instead of waiting for 165°F, and letting it rest for the full 15 minutes. Getting herb butter under the skin (not just on top) also makes a huge difference. The air fryer’s circulating heat actually helps keep it moist by cooking faster and more evenly than an oven, so the meat spends less time drying out. Just don’t overcook it, that’s the number one reason turkey turns out dry.
It’s really safe! Food safety isn’t just about hitting 165°F, it’s about the combination of temperature and time. At 155°F, turkey becomes just as safe as 165°F if held for about 1 minute (which happens naturally while it rests). The USDA’s 165°F guideline is the “instant kill” temperature, but lower temps held slightly longer achieve the same bacterial reduction. By pulling at 155°F and resting for 10-15 minutes, your turkey will rise to 160-165°F through carryover cooking. This method is recommended by food scientists, thermometer experts at ThermoWorks. The result? Perfectly safe turkey that’s noticeably juicier.
Don’t cover the turkey while it’s cooking, you want the hot air to circulate around it for crispy skin. However, you should tent it loosely with foil AFTER cooking during the 15-minute rest to keep it warm. Just lay the foil over the top, don’t wrap it tight.
Storage
Refrigerator
Store in an airtight container for 3-4 days. Slice before storing if you’re using it for sandwiches.
Freezer
Freeze sliced turkey in a freezer-safe bag for up to 3 months. I freeze it in single-layer portions so I can pull out just what I need.
Reheating
Air fryer at 350°F for 3-5 minutes, or oven at 325°F covered with foil for 10-15 minutes. Add a splash of chicken broth to keep it moist.
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Thank you!
-Sarah
Air Fryer Turkey Breast
Equipment
- Aluminum foil (for tenting during rest)
Ingredients
- 2.5-5 pound bone-in turkey breast with skin ribs removed
- 3 tablespoons unsalted butter softened
- 1 tablespoon olive oil or avocado oil, or mayonnaise
- 1½ teaspoons kosher salt Diamond Crystal; use 3/4 teaspoon if Morton's
- 1½ teaspoons dried sage or 1½ tablespoons fresh, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or 1 tablespoon fresh, finely chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh leaves
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
Maple Glaze (optional)
- 1 tablespoon butter melted
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
Quick Pan Gravy (optional)
- 2 tablespoons drippings from air fryer basket or butter
- 2 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
Instructions
- Most grocery store turkey breasts come with the rib cage still attached. Removing it helps the turkey lay flat in the air fryer and cook more evenly To remove, use kitchen shears to cut along both sides of the rib cage, then cut across the back. (See video for detailed technique.)
- Remove turkey from refrigerator 30 minutes before cooking. Pat completely dry with paper towels. This is important for crispy skin.2.5-5 pound bone-in turkey breast with skin
- In a small bowl, combine softened butter, olive oil, salt, sage, garlic powder, rosemary, thyme, pepper, smoked paprika, and onion powder. Mix until well combined into a paste.3 tablespoons unsalted butter, 1 tablespoon olive oil, 1½ teaspoons kosher salt, 1½ teaspoons dried sage, 1 teaspoon garlic powder, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon black pepper, 1 teaspoon smoked paprika, ½ teaspoon onion powder
- Gently work your fingers between the skin and meat to loosen the skin and create a pocket. Be careful not to tear the skin, but don’t stress if it tears a little. Rub herb butter all over the turkey breast, getting some underneath the loosened skin and spreading it directly on the meat. Then coat the outside with the remaining butter.
- Preheat air fryer to 350°F for 5 minutes. (If your air fryer doesn't require preheating, skip this step)
- Place turkey skin side down in air fryer basket and cook based on timing chart below, flipping to skin side up halfway through. Cook until internal temperature reaches 155°F in the thickest part of the breast without touching bone (see timing chart for guidance). Start checking temperature 10-15 minutes before expected finish time.Timing Chart (Ribs Removed):2.5-3 lb = 45-50 min | 3-4 lb = 50-60 min | 4-5 lb = 60-70 min | 5-6 lb = 70-80 min | 6-7 lb = 75-85 min
- Make the maple glaze (optional): In a small bowl, whisk together melted butter, maple syrup, and salt until combined. Set aside.1 tablespoon butter, 1 tablespoon pure maple syrup, ¼ teaspoon kosher salt
- During final 5 minutes of cooking, brush turkey with maple glaze, if using. This creates a beautiful sheen and subtle sweetness.
- Using a leave-in thermometer (what I use): I use a Meater wireless thermometer that stays in the turkey while it cooks and connects to my phone. If you have one, insert it into the thickest part of the breast (without touching bone) before you start cooking. Set it to alert you at 155°F. Using an instant-read thermometer: If you’re using an instant-read thermometer, start checking 10-15 minutes before expected finish time. Insert it into the thickest part of the breast without touching bone. Pull turkey when it reaches 155°F.
- Transfer turkey to cutting board, tent loosely with foil, and rest 15 minutes. Don't skip this step, it lets the juices redistribute so they don't all run out when you cut into it. Temperature will rise to 165°F during rest.
- Let the turkey rest the full 15 minutes before you start. Use a large, sharp knife and place the turkey breast-side up on your cutting board. Find the breastbone (the center bone running down the middle) and run your knife alongside it using long, even strokes. Keep your knife close to the bone as you cut downward toward the bottom of the breast, you'll feel the bone guiding your knife. Angle your knife to follow the natural curve where the ribs were, cutting down and around to separate the meat from the bone completely. Once you've cut all the way around, pull the whole breast half away from the bone. Place the breast half flat on your cutting board and slice it against the grain into ½-inch slices. If you cooked a full breast with both sides, repeat on the other side.
- To make the gravy: After removing turkey, carefully pour or spoon drippings from air fryer basket into small saucepan (about 2 tablespoons; add butter if needed to make 2 tablespoons). Heat over medium heat, whisk in flour, and cook 1-2 minutes until golden and nutty smelling. Slowly whisk in chicken broth. It'll look lumpy at first, keep whisking and it'll smooth out. Simmer 3-5 minutes until thickened to your liking. Season with salt and pepper. Makes about 1½ cups gravy.2 tablespoons drippings from air fryer basket, 2 tablespoons all-purpose flour, 1½ cups low-sodium chicken broth
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