For a small holiday meal or an easy Sunday dinner, this turkey breast in an air fryer gets its savory flavor from garlic herb butter tucked under the skin. Preheat to 350°F (177°C) for 5 minutes, then cook a thawed, 2-pound boneless breast for about 40–50 minutes, flipping it once after 20 minutes. Start checking early: the thickest part must reach 165°F (74°C) on a food thermometer before you serve it.
Ingredients
- 1 boneless, skin-on turkey breast, about 2 pounds, fully thawed and unbrined
- 2 tablespoons unsalted butter, softened
- 2 garlic cloves, finely minced
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil
How To Make It
- Pat the turkey dry with paper towels. Gently loosen the skin without pulling it off. Stir the butter, garlic, rosemary, and thyme together, then spread the mixture under the skin. Sprinkle the salt and pepper over the turkey and rub the skin lightly with olive oil.
- Preheat the air fryer to 350°F (177°C) for 5 minutes with its basket and crisper plate in place. Set the turkey directly on the plate, skin-side down. Leave room around it and above it for hot air to circulate; do not use a roasting pan or cover the basket grid with foil or parchment.
- Air-fry for 20 minutes. Carefully flip the turkey skin-side up, then cook for roughly 20–30 minutes more. Begin checking the thickest part with a food thermometer after about 35 minutes total, avoiding any folds of skin. Continue cooking until it reads at least 165°F (74°C). Transfer to a clean board, rest for 10 minutes, and slice across the grain.
Tips
Choose a breast that fits comfortably in your basket without touching the heating element. A tightly packed or unusually thick roast may take longer, so let the thermometer, not the clock, decide when it is done. If the skin browns before the center is ready, lower the air fryer to 325°F (163°C) and keep cooking to the required internal temperature.
Check the package before seasoning: a brined or pre-seasoned turkey breast may already contain salt, so reduce or omit the added salt. This recipe is for a thawed, boneless breast, not a frozen roast or a bone-in breast, which will cook differently.
Serve the warm slices with mashed potatoes or green beans, and save any extras for sandwiches.
