Air Fryer Turkey Breast
Juicy, tender turkey breast with crispy golden skin in half the time of oven roasting. The herb butter keeps it incredibly moist, and no brining is needed. Perfect for weeknight dinners, meal prep, or small holiday gatherings.
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
Video
Notes
IMPORTANT: Use turkey weight AFTER removing ribs (if applicable) for timing. Ribs can add 2+ lbs but don't contain meat that needs cooking.
FROZEN TURKEY: Your turkey must be completely thawed before cooking. Thaw turkey in the refrigerator. Never cook a frozen or partially frozen turkey breast in the air fryer.
WHY 155°F? Food safety is about temperature + time, not just instant temp. At 155°F, turkey achieves the same safety level as 165°F if held for just over 1 minute (which happens during rest). Carryover cooking will raise it to 160-165°F.
Air fryer models vary significantly. If your turkey is taking much longer than expected, your unit may run cooler than the displayed temperature. Just keep checking internal temp and pull at 155°F regardless of time.
For larger turkeys (5+ lbs), check temperature in 2-3 different spots to ensure even cooking.
Air fryer size guide: 5-6 qt for up to 4 lbs | 6-7 qt for 4-5 lbs | 7-8 qt for 5-7 lbs. Turkey must fit comfortably without touching the heating element.
Herb butter can be made up to 3 days ahead. Store covered in fridge and bring to room temp before using.
GRAVY NOTE: Air fryers produce less drippings than oven roasting, but you'll get enough for about 1½ cups of gravy. If you need more, use butter instead of drippings and follow the same method.
