Who says turkey is just for Thanksgiving? This air fryer turkey breast is my go-to when I need a protein the whole family loves without heating up the whole kitchen. The herb butter creates this incredible golden crust while the air fryer keeps everything juicy inside.
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I’ve made it for regular Tuesday dinners, Sunday meal prep for school lunches, and small holiday gatherings when I don’t want to deal with a whole bird. My kids ask for it more often than chicken, and I’m not complaining because it’s actually easier. Got leftovers? My turkey cranberry sliders are the best way to use them up.
The air fryer does the heavy lifting. Season it, set it, check the temp, and you’re done. The timing chart below covers breasts from 2.5 to 5 pounds.
Why you’ll love this recipe
- Crispy skin, juicy meat. The circulating heat browns the herb butter while the inside stays tender.
- Done in about an hour. Most breasts take 45–70 minutes, not the 2–3 hours an oven roast needs.
- Your oven stays free. On Thanksgiving, that means room for the stuffing, the pie, and my air fryer sweet potato cubes.
- No brining. The herb butter does the flavor work.
- Works all year. Tuesday dinner or a small Thanksgiving, your call.
- Meal prep friendly. One breast covers sandwiches for the whole week.
Ingredients
- Bone-in turkey breast: most bone-in breasts at the grocery store still have the rib cage attached. I cut it off so the breast lies flat (see Step One). For timing, go by the weight on the package. Make sure it fits in your basket without touching the heating element.
- Unsalted butter: softened, so it spreads easily under the skin. Butter is what browns the skin.
- Dried herbs (sage, rosemary, and thyme): I use dried because they’re always in my pantry. If you have fresh, use about 3 times as much.
- Garlic powder: better than fresh garlic here, since fresh garlic burns in the air fryer’s high heat.
See the recipe card below for full measurements.
Substitutions and variations
- Herbs: don’t have all three? Use what you have. Rosemary and thyme alone work. For an Italian version, try dried basil, oregano, and thyme.
- Citrus herb: add 1 teaspoon lemon zest to the herb butter.
- Oil: olive oil, avocado oil, or melted butter all work. Mayonnaise is another option for extra-crispy skin.
- Glaze: swap the maple syrup for honey, or use 1 tablespoon brown sugar plus 1 tablespoon melted butter. Or skip the glaze; the herb butter is plenty on its own.
- Make it spicy: add ½ teaspoon cayenne to the herb butter, or use hot smoked paprika.
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
Cut off the rib cage with kitchen shears so the breast lies flat (the video at the top of this post shows how). Pat the turkey completely dry with paper towels and let it sit out for 30 minutes.
In a small bowl, mix the softened butter, olive oil, salt, sage, rosemary, thyme, garlic powder, smoked paprika, onion powder, and pepper into a paste.
Gently work your fingers between the skin and the meat to loosen the skin and make a pocket.
Spread some herb butter under the skin, directly on the meat, then coat the outside with the rest. If you use a leave-in thermometer, insert it into the thickest part of the breast, away from the bone.
Preheat the air fryer to 350°F. Place the turkey skin side down in the basket, cook for half the time on the chart below, then flip it skin side up and finish cooking. Brush on the maple glaze during the last 5 minutes, if using.
Pull the turkey when the thickest part reads 155°F. Tent it loosely with foil and let it rest for 15 minutes before carving.
How long to cook turkey breast in the air fryer
Cook at 350°F and go by the weight on the package. Start checking the temperature 10–15 minutes before the low end of the range, because air fryers run differently.
- 2.5–3 pounds: 45–50 minutes
- 3–4 pounds: 50–60 minutes
- 4–5 pounds: 60–70 minutes
Which air fryer size do you need? I use a 6-quart air fryer, and a 5-pound breast is the most it holds. If you have a smaller basket, buy a smaller breast.
How to carve the turkey breast
Find the breastbone, the center bone running down the middle, and run your knife alongside it in long, even strokes. Keep the blade close to the bone as you cut down; the bone will guide you.
When you reach the bottom, turn the knife flat and cut along the bone’s base to release the meat. Pull the whole breast half away, lay it flat, and slice it against the grain into ½-inch slices. Repeat on the other side.
If the knife work gets fussy, don’t stress. Keep the blade close to the bone and pull the meat away with your hands.
Quick gravy from air fryer drippings
The air fryer doesn’t make much drippings, but you’ll get enough for about 1½ cups of gravy.
- Pour or spoon about 2 tablespoons of drippings from the basket into a small saucepan. Top it up with butter if you’re short.
- Heat over medium, whisk in 2 tablespoons flour, and cook 1–2 minutes until it smells nutty and turns light golden.
- Slowly whisk in 1½ cups low-sodium chicken broth. It looks lumpy at first; keep whisking.
- Simmer 3–5 minutes until thickened, then season with salt and pepper.
Need more gravy than the drippings allow? Make it with butter instead of drippings and follow the same steps.
Sarah’s tips
- Pull at 155°F, not 165°F. Turkey keeps climbing while it rests. If you wait for 165°F in the air fryer, it ends up around 170–175°F and dry. If you pull it at 155°F, it rises to about 160–165°F during the rest.
- Use a thermometer. I use a Meater wireless thermometer that stays in the turkey and alerts my phone at 155°F, so I don’t have to guess. With an instant-read thermometer, start checking 10–15 minutes before the expected finish. For a larger breast, check 2–3 spots.
- Don’t skip the rest. The 15 minutes under foil is the difference between juicy and dry. The juices settle back into the meat instead of running all over the cutting board.
- Size the turkey to your air fryer. I use a 6-quart Instant Vortex, and it holds at most a 5-pound breast. Even that is a snug fit once the ribs are off. If the turkey presses against the top, it won’t cook evenly. At the store, check the labels and grab the lightest breast in the case.
- Make the herb butter ahead. It keeps in the fridge, covered, for up to 3 days. Bring it to room temperature before spreading.
Recipe FAQs
Storage
Refrigerator: store in an airtight container for 3–4 days. Slice it first if it’s headed for sandwiches.
Freezer: freeze sliced turkey in a freezer bag for up to 3 months. I freeze it in single layers so I can pull out just what I need.
Reheating: air fry at 350°F for 3–5 minutes, or warm in a 325°F oven, covered with foil, for 10–15 minutes. A splash of chicken broth keeps it moist.
Leftovers: turn them into my leftover turkey verde tortilla soup.
Recipe
Air Fryer Turkey Breast
Equipment
- 6-quart or larger air fryer
- Aluminum foil (for tenting during rest)
Ingredients
- 2.5-5 pound bone-in turkey breast with skin (ribs removed before cooking)
- 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 lie flat in the air fryer and cook more evenly. To remove it, 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 the air fryer basket and cook based on the 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 (weight on the package):2.5-3 lb = 45-50 min | 3-4 lb = 50-60 min | 4-5 lb = 60-70 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 a cutting board, tent loosely with foil, and rest for 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 160–165°Fduring 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 the knife close to the bone as you cut down toward the bottom of the breast; the bone will guide 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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