The Air Fryer Turkey Breast is a game-changer! It’s like roasting but way faster and easier, and it gets all crispy on the outside while staying super juicy inside, without needing a ton of oil. It’s perfect if you don’t want to make a whole turkey, like for a small Thanksgiving dinner or just a random weeknight. Plus, it’s way less work, so no stressing out in the kitchen!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Why Air Fry Turkey Breast
Cooking turkey breast in an air fryer is one of my go-to methods. The air fryer creates a perfectly crispy skin while locking in the moisture, leaving the meat tender and juicy. I love that it’s much quicker than using the oven, making it a good choice for busy weeknights. Best of all, air fryer turkey breast is a healthy, flavorful dish that my entire family loves. I’d also love to recommend a couple more of my favorite easy recipes: Air Fryer Turkey Legs and Whole Chicken in the Air Fryer. Both are simple, delicious, and perfect for any occasion!
Ingredients
Here I highlight my ingredient choices for my air-fried turkey breast recipe, alternatives, and tips and tricks. For exact quantities and nutritional info, please scroll down to the printable recipe card.
- Turkey breast. Choose a 3 to 5-pound skin-on turkey breast, either boneless or bone-in. The skin helps lock in moisture and gets crispy in the air fryer, while the meat stays tender and juicy.
- Olive oil or cooking spray for crispiness. Helps the seasonings stick to the turkey and promotes that golden, crispy skin.
- Seasonings: salt, pepper, to taste, garlic powder, paprika, and rosemary (or your favorite herbs). I also like to sprinkle paprika. It adds a touch of smoky sweetness and a bit of color to the turkey skin. I also add fresh or dried Thyme. It brings a fresh, herby flavor that compliments rosemary.
Instructions
Prep the Turkey Breast: Pat the turkey dry with paper towels.
Rub with olive oil or spray lightly with cooking spray.
Using your hands or a food basting brush, brush the oil and seasoning mix all over the turkey breast. Season generously with your chosen spices. Try to reach under the skin, if possible. Let marinate for at least 30 minutes.
Preheat the Air Fryer to 375°F (190°C) for 5 minutes.
Cook the Turkey. Place turkey breast onto the air fryer basket or tray skin side down.
Airfry turkey breast (air crisp) at 375F for 20 minutes. Open air fryer. Flip the turkey to the other side (skin side up) and roast for an additional 15-20 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit (73.9 °C), and the skin is golden brown and crispy.
Note: If your turkey breast is more than 5 pounds, it may require more cooking time. After 35 minutes cover it with aluminum foil (to prevent burning skin) and cook for an extra 10-15 minutes. Until cooked through and the internal temperature reaches 165 F.
How to Check for Doneness. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Rest and Serve. Let the turkey rest for 10 minutes to retain juices. Slice and serve with your favorite sides.
Serving Suggestions
Serving air fryer turkey breast opens up a world of delicious possibilities, whether you’re keeping it simple or going for a more festive spread.
For a classic, comforting meal, pair the turkey with creamy Air Fryer Baked Potatoes, rich stuffing, and a side of roasted vegetables like Air-fried Carrots, Brussels sprouts, or Green beans. The turkey’s crispy skin and juicy meat make it a perfect complement to these hearty sides.
For a lighter meal, serve it alongside a fresh green salad with a tangy vinaigrette, or steamed vegetables like broccoli, asparagus, or cauliflower for a healthier, balanced meal.
Quinoa or rice also makes for a great, wholesome side. Try this Air Fryer Fried Rice that’s so easy to prepare.
Add a bit of sweetness with cranberry sauce or glazed carrots, and don’t forget the warm dinner rolls and Yorkshire Pudding, which are perfect for soaking up any juices.
If you’re serving air fryer turkey for the holidays, these sides are sure to please a crowd.
Frequently Asked Questions
Can I cook a frozen turkey breast in the air fryer?
It’s best to thaw the turkey breast before cooking for even results. Cooking a frozen turkey breast in the air fryer can work, but it will take much longer, and the texture may not be as ideal. If you must cook from frozen, consider using the air fryer’s defrost function first.
How long do I cook a turkey breast in the air fryer?
Cooking time can vary based on the size of the turkey breast. A 3-4 pound turkey breast typically takes about 40-50 minutes at 375°F (190°C). Always check the internal temperature to ensure it’s fully cooked.
Should I brine the turkey breast before air frying?
Brining is letting the turkey breast sit in salty water (1 tablespoon of salt for every 2 cups of water) for at least 2 hours, or overnight. Brining is optional but can help keep the turkey moist and flavorful. A wet brine works well, but if you’re short on time, air fryer turkey breast will still turn out juicy and delicious without it.
To Make a brine – In a large pot, add 6 cups of water, 3 Tablespoons Kosher salt, 2 Tablespoons sugar, 2 Tablespoons of baking soda and stir until completely dissolved. Add lemon juice of whole lemon, plus dump the squeezed lemon in the brine water. Add ½ raw onion, bay leaf, a sprig of fresh rosemary, and 4 springs of fresh thyme. Add turkey breast, and ensure it is completely submerged in water. Cover and put in the refrigerator for at least 2-4 hours, or best overnight. When ready, drain and discard the brine.
What size turkey breast works best for the air fryer?
A 3-4 pound turkey breast is ideal for most air fryers. Larger breasts may need to be cut in half or cooked in batches to ensure even cooking.
Can I cook a bone-in turkey breast in the air fryer?
Yes! Bone-in turkey breasts work well in the air fryer. Just be sure to adjust the cooking time, as they may take a little longer than boneless breasts.
Can I stuff the turkey breast?
Stuffing a turkey breast is not recommended for air frying, as the stuffing can prevent the heat from circulating properly. It’s better to cook the stuffing separately in a baking dish or stovetop.
What to do with leftovers?
Store any leftover turkey breast in an airtight container in the fridge for up to 3-4 days. You can also freeze leftover turkey for up to 2-3 months. Reheat it in the air fryer to bring back the crispy skin!
Slices of turkey make excellent sandwiches or wraps, and you can toss it into a salad with nuts and cranberries for a quick, refreshing meal.
Cut leftover turkey into thin strips and add it to soups or stews, ensuring that none of the delicious bird goes to waste.
More Air Fryer Recipes
- Air Fryer Rack of Lamb
- 15 Air Fryer Thanksgiving recipes
- Air fryer Taco Stuffed Shells
- Air-fried Smashed Potatoes
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Air Fryer Turkey Breast Recipe – Crispy Juicy Tender
Ingredients
- 1 Turkey breast 3-4 pounds. bone-in or boneless, with skin
- 2 Tablespoons Olive oil
- 1 teaspoon salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon dry rosemary
- 1 teaspoon dry thyme
- 2 sprigs fresh rosemary for garnish
- 4 sprins of fresh thyme for garnish
Instructions
- Prep the Turkey BreastPat the turkey dry with paper towels.Rub with olive oil or spray lightly with cooking spray.Using your hands or a food basting brush, brush the oil and seasoning mix all over the turkey breastSeason generously with your chosen spices. Try to reach under the skin, if possible. Let marinate for at least 30 minutes.
- Preheat the Air Fryer to 375°F (190°C) for 5 minutes.
- Cook the turkey. Place turkey breast onto the air fryer basket or tray skin side down. Airfry mode at 375F for 20 minutes. Open air fryer. Flip the turkey to the other side (skin side up) and bake for an additional 15-20 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit (73.9 °C), and the skin is golden brown and crispy.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the turkey rest for 10 minutes to retain juices. Slice and serve with your favorite sides.
Notes
I would like to suggest two of my favorite Variations
- Garlic Butter Turkey: For extra richness, use garlic butter (mix butter with minced garlic, herbs, and a pinch of salt) to coat the turkey breast before seasoning it. This adds a savory depth and helps the skin crisp up beautifully.
- Sweet and Savory Turkey: For a more balanced flavor, mix in a little brown sugar or honey to your seasoning. This creates a sweet glaze that complements the savory turkey, especially if you’re adding a smoky element like paprika.
Really moist and juicy. I had a 4 pound turkey breast and it took 45 minutes. Thank you. I did use the brine method
Your recipe for brine calls for 6 cups of water and 2 tablespoons of salt, which is one tablespoon of salt for every 3 cups of water. But then in the instructions for brine, it says you should use one tablespoon of salt for every 2 cups of water. Which is correct?
I apologize. 1 Tablespoon for 2 cups of water. I will get it corrected.
Are you using thawed turkey breast for this recipe?
Yes. If cooking frozen turkey breast, be sure to thaw it first