Air Fryer Turkey Breast

Ingredients

Main

• 3 lbs (1.35 kg) turkey breast (bone-in or skin-on boneless roast)

Garlic & Herb Seasoning Rub

• 2 tbsp extra virgin olive oil (or avocado oil for higher smoke point)
• 1 tbsp unsalted butter, softened
• 3 cloves garlic, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 ½ tsp kosher salt
• ¾ tsp freshly cracked black pepper

Instructions

1. 1.Temper the Turkey: Ensures even cooking from core to surface.
2. Remove the turkey breast from the refrigerator 20 to 30 minutes before cooking. Bringing the meat close to room temperature prevents the outer layer from overcooking before the center is done. Pat the entire surface thoroughly dry with paper towels to prepare for crisping.
3. 2.Prepare the Herb Rub: Blends healthy fats with aromatic spices.
4. In a small bowl, mix the softened butter, olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, onion powder, salt, and black pepper until a thick paste forms.
5. 3.Apply Seasoning Thoroughly: Traps moisture beneath the skin.
6. Gently lift the skin of the turkey breast using your fingers, taking care not to detach it completely. Rub about one-third of the herb mixture directly onto the meat beneath the skin. Coat the remaining outer skin and underside with the rest of the mix.
7. 4.Preheat the Air Fryer: Establishes optimal thermal convection.
8. Set your air fryer to 360°F (182°C) on standard Air Fry intensity and preheat for 5 minutes. Lightly spray the air fryer basket with high-heat oil.
9. 5.Primary Cooking Phase: 360°F (182°C) for 30–35 minutes.
10. Place the turkey breast in the basket skin-side down . Cook at 360°F for 20 minutes. Carefully flip the turkey breast skin-side up using silicone tongs. Continue cooking for another 10 to 15 minutes.
11. 6.Crisp and Temperature Verification: 390°F (199°C) for 5 minutes.
12. Increase the intensity to 390°F (199°C) for 3 to 5 minutes to crisp and brown the skin. Insert an instant-read meat thermometer into the thickest part of the breast (without touching the bone). Remove the turkey when it registers 160°F (71°C) .
13. 7.Resting & Finishing: Crucial 10-minute hold step.
14. Transfer the turkey breast to a cutting board, cover loosely with aluminum foil, and let it rest undisturbed for 10 to 15 minutes. Carryover cooking will bring the internal temperature up to the FDA-recommended 165°F (74°C) while giving juices time to redistribute throughout the meat.

Nutrition

Calories: 285 kcal — · Protein: 42 g 84% · Fat: 11 g 14% · Carbohydrates: 1.5 g 1% — Dietary · Saturated Fat: 3.5 g 18% — Trans · Fiber: 0.5 g 2% — · Sugar: 0.2 g — · Sodium: 520 mg 23%