Crispy Air Fryer Turkey Breast

I am always incredibly amazed at how delicious my air fryer turkey breast turns out all the time. Crispy on the outside, tender and juicy on the inside, ready in just a little over an hour, and ideal for a small gathering on Thanksgiving or an effortless weeknight family dinner.

Another way to make a delicious turkey breast is with this Easy Instant Pot Turkey Breast recipe, which is very convinient and cooks the meat in a fraction of the time, you can even cook a frozen turkey breast. For the occasions when I how a big gathering on Thanksing, I make my Oven Roasted Turkey with orange, lemon, and smoked paprika, turns out perfectly all the time and its always the centerpiece of the celebration table. 

This tender meat, smothered in a herb butter mixture, is much easier and quicker to prepare than a whole turkey if you are serving a small group. The butter keeps the meat juicy while it cooks to give you the best turkey breast you have ever served. For the best results, however, I recommend that you brine the meat before cooking. Just make sure you pat it dry before covering it in the sauce mixture.

Cooking the breast in the air fryer seals in the juices while crisping the tip to golden perfection. In addition, it frees up the oven for me to prepare the sides. Talk about multitasking and using the time and space wisely, which creates a stress-free cooking environment during the holidays. I prepare my loaded sweet potato casserole in advance and then pop it in the oven while air frying the meat, this way everything is ready at the same time.

Why you will love this recipe 

• It frees up oven space: That means I have more room to make cakes, pies, and cookies!  
• Perfect for small families: Even on Thanksgiving, if I am feeding the four of us, this is the ideal size. 
• Great for sandwiches: Forget dinner! Sometimes, I make this to serve as sandwiches for a picnic lunch or BBQ. 
• It is so fast: Unlike making a traditional turkey, this one can be done in an hour and will serve six people.  

What you will need

• Turkey: I like to use a boneless 3 to 4-pound turkey breast with the skin on. I find that the skin helps keep the juices in, and I love the crispy, flavorful texture.  
• Wet ingredients: Melted unsalted butter lends the sauce its rich, smooth flavor, while the maple syrup adds sweetness, a thick texture, and helps the seasonings adhere to the meat. 
• Herbs and spices: I use garlic and onion powders instead of fresh garlic and onion because they dissolve into the sauce, spreading a robust flavor evenly throughout the meat. The smoked paprika adds a sweet and smoky hint, and the ground mustard gives it a tangy taste with a bit of heat. I add rosemary, sage, and thyme for their distinct earthy and aromatic blend.   
• Seasoning: I add kosher salt and black pepper to taste. 

How to make 

Preheat the air fryer: First, I preheat the air fryer to 350 degrees F while I pat dry the turkey breast with paper towels. 

Make the sauce: Next, I mix the sauce ingredients in a small bowl and let them rest for 5 minutes before brushing the sauce onto the turkey, coating it thoroughly on all sides. 

Air fry: Now, I place it skin side down in the basket and cook it for 25 minutes. I then flip it over and cook it for another 40 to 50 minutes, depending on the size. It should be 155 degrees F when removed. It will rise to 165 degrees F as it rests.

Let it rest and serve: Finally, I remove it to a serving platter and let it rest for 15 minutes before serving. 

Expert tip

Removing the ribs from a turkey breast

First, I make sure I have the right knife. It has to be a sharp boning knife. Then, I put the turkey breast skin-side down, sliding the knife between the rib cage and the meat, staying as close to the ribs as possible. I even follow the shape of the bones, peeling the meat away with my fingers. Then, I repeat the process on the other side of the rib cage until it is entirely free from the breast. Remember, the bones can be used to make chicken stock, so don’t throw them away. 

More tips to consider:

• It is also good to let the turkey come to room temperature if there is time. It helps the meat cook evenly.
• If using boneless turkey breast, leave the netting on. It holds the meat in place. 
• Letting the sauce sit for a few minutes before rubbing it onto the turkey will help it get more flavorful. In fact, I sometimes make the sauce earlier in the day to let it rest throughout the day. 
• A meat thermometer is crucial to keep your turkey from being dry. I use an oven-safe thermometer with Bluetooth that will tell me on my phone when it is ready to come out. 
• Always let the turkey rest for 10 to 15 minutes before slicing so the juices can be redistributed into the meat.
• Make sure the turkey is defrosted before cooking. I let mine thaw in the fridge the day before I plan to cook it. 

Recipe variations and add-ins:

• Spicy turkey breast: When I want to spice up my dinner, I add some red pepper flakes and hot sauce to the sauce for a super flavorful meat with a hint of heat. 
• Sweet and savory meat: I also sometimes like to sweeten my turkey by leaving out the ground mustard and adding brown sugar, honey, and cinnamon.    
• Speed things up: To make meal prep even easier and more flavorful, I can also use my poultry seasoning instead of the dried thyme, rosemary, and sage. 
• Citrus flavor: For a delicious addition to this meat, I sometimes tuck slices of orange and lemon under the skin. The juices infuse with the meat to give it a boost of citrus flavor. 
• Cranberries: Another fruit that goes well with turkey, of course, is cranberries. I often spoon some cranberry sauce under the skin to help the cranberry sauce and turkey flavors come together as they cook. 

Serving suggestions:

When I plan to serve this as a dinner for family or guests, I like to pair it with my favorite Thanksgiving side dishes, such as my best green bean casserole, which is loaded with green beans, melted cheese, and crispy onions. I cannot serve turkey without stuffing either. This easy recipe for crockpot stuffing is going to be your new favorite because it practically cooks itself. There is always cranberry sauce on the side and pumpkin mac and cheese.

I also enjoy traditional desserts, such as my classic pumpkin pie. The creamy and smooth filling is so buttery good; I usually make two of them because it goes fast, even with just my family of four. Leftover turkey never goes to waste in my house, either. I have plenty of recipes for it, from these fantastic cheesy turkey sliders to turkey pot pie and creamy turkey casserole. 

How to store leftovers:

• Refrigerate: To keep my leftovers from drying out, I wrap them in plastic and put them in an airtight container before storing them in the fridge. They will stay fresh for up to four days.   
• Freezing: To freeze, I also wrap leftovers tightly in plastic wrap before putting them in freezer bags. I don’t like to put too much in each bag. Just enough for single servings, so I can take out what I need. They can stay frozen for up to three months.   
• Defrost: I place frozen leftovers in the refrigerator the night before I plan to serve them. 
• Reheating: To reheat my thawed turkey, I drizzle broth over it, place it in a casserole dish, and cover it with foil. Then, I heat it in the oven at 350 degrees for 10 to 15 minutes, depending on how much I am reheating. I can also reheat it in the air fryer for several minutes. 

Frequently asked questions

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