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This Air Fryer Turkey Breast has crispy skin, juicy meat, and is ready in half the time compared to oven-roasting. Whether you need a smaller, faster Thanksgiving feast or are just switching things up for your weeknight dinner, this is the turkey breast recipe to try.
Meggan’s notes
Turkey breasts are done in a fraction of the time compared to whole turkeys, of course, but even a 4-pound turkey breast can take a few hours in the oven. As a classically-trained chef and busy mom of 3, I’m always looking for shortcuts for dinner, whether it’s a holiday meal or Sunday Supper.
That’s why I love this Air Fryer Turkey Breast. You can have a juicy, flavorful turkey breast with crispy skin on the table in an hour or less with just a few ingredients. I suggest removing the ribs from the breast so it cooks faster and more evenly, (and also so it fits in your air fryer).
I used poultry seasoning from the pantry, but I also provided the recipe for it in case you don’t want to buy it and have all the spices on hand. You’ll either want to use the ground versions of the spices or grind them up yourself in a spice grinder or with a mortar and pestle. Poultry seasoning doesn’t have salt in it, so be sure to season your turkey well with salt.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Poultry seasoning: To make poultry seasoning, combine 2 tsp. sage, 1 ½ tsp. thyme, 1 tsp. marjoram, ¾ tsp. rosemary, ½ tsp. nutmeg, and ½ tsp. pepper. Use ground versions of these spices or grind whole-leaf versions in a spice grinder.
- Turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best way to thaw a turkey breast is in the refrigerator. Never thaw a turkey breast using warm or hot water, in the microwave, or at room temperature; all of these methods let bacteria grow before the turkey is thawed.
Step-by-step instructions
- To remove turkey breasts from ribs, cut along the breastbone while following the curvature of the bones. Using your hand or a carving fork, gently pull the breast meat away while using the knife to remove the meat from the ribs.
- Preheat air fryer to 350 degrees. Dry bone-in turkey breast with paper towels. Rub the softened butter over the outside of the turkey breast. Season each side with poultry seasoning and sprinkle generously with salt and pepper.
- Add turkey breasts to the air fryer basket skin-side down and cook for 20 minutes.
- Flip turkey breast over.
- Cook for 20 to 50 minutes more, until a thermometer inserted into the thickest part of the breast reaches an internal temperature of 165 degrees, and the juices run clear.
- Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 10 minutes. Slice the breast meat on an angle and arrange the slices on a serving platter.
Recipe tips and variations
- Yield: My Air Fryer Turkey Breast recipe is designed to feature a 6-pound bird which will feed about 6 people (about 1 ½ cups turkey per person or 9 cups total).
- Storage: Transfer extra Air Fryer Turkey Breast to an airtight container and refrigerate for up to 4 days.
- Make ahead: Get a jump start on your Thanksgiving prep (or Sunday dinner prep) with my easy Make Ahead Turkey recipe. Roast, carve, and freeze the turkey in its juices. Then thaw, reheat, and make the gravy.
- Freezer: Carve the turkey breast and place leftovers in shallow freezer containers. Pour cooking juices over turkey then let cool slightly, about one hour. Cover and freeze up to 3 months.
- Paleo and Whole30 Compatible: Substitute clarified butter or olive oil for the butter.
- Best Thanksgiving Slow Cooker Recipes: Discover the best slow cooker recipes for your Thanksgiving feast including turkey and all the classic sides. Free up oven and stove top space when you need it most by cooking one (or more!) Thanksgiving recipes in a crockpot.
- Ultimate Turkey Guide: Cook your best Thanksgiving menu (or Sunday dinner) ever. Brush up on how to buy, thaw, brine, and cook a turkey, plus learn how easy it is to make turkey broth from bones and turkey gravy from pan drippings.
Frequently Asked Questions
I recommend purchasing 1 ¼ pounds of turkey (counting the bones and the meat) per person.
Since you may be cooking a slightly smaller or larger turkey breast, it can be tough to tell the doneness level by cook time. The best way to tell if a turkey is roasted is with a good meat thermometer. A turkey is ready to rest and slice when the temperature reaches 165 degrees at the thickest part of the breast.
Turkey breasts are short on fat, and when the air fryer is involved, you won’t have a lot of drippings. Still, you can finagle a turkey breast with the drippings you have. You need 6 tablespoons fat total, but you can add butter to reach that amount if you don’t have enough. You’ll cook down the drippings, strain the liquid, then whisk in a thickener like flour or cornstarch. Find the full recipe at How to Make Turkey Gravy.
More Thanksgiving recipes
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Air Fryer Turkey Breast
Ingredients
- 1 (4 to 6 pound) bone-in whole turkey breast skin-on, ribs removed (see notes 1 and 2)
- 2 tablespoons butter softened
- 1 teaspoon poultry seasoning (see note 3)
- Salt and freshly ground black pepper
Instructions
- Preheat air fryer to 350 degrees. Dry turkey breast with paper towels. Rub the softened butter over the outside of the turkey breast. Season each side with poultry seasoning and sprinkle generously with salt and pepper.
- Add turkey breasts to the air fryer basket skin-side down and cook for 20 minutes. Flip turkey breasts over and cook for 20 to 50 minutes more, until a thermometer inserted into the thickest part of the breast reaches 165 degrees, and the juices should run clear.
- Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 10 minutes. Slice the breast meat on an angle and arrange the slices on a serving platter.
Notes
- Turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best way to thaw a turkey breast is in the refrigerator. Never thaw a turkey breast using warm or hot water, in the microwave, or at room temperature; all of these methods let bacteria grow before the turkey is thawed.
- To remove turkey breasts from ribs: Cut along the breastbone while following the curvature of the bones. Using your hand or a carving fork, gently pull the breast meat away while using the knife to remove the meat from the ribs. While this recipe can be made with the ribs intact, the breast may not fit in your air fryer and may not cook evenly.
- Poultry seasoning: To make poultry seasoning, combine 2 tsp. sage, 1 ½ tsp. thyme, 1 tsp. marjoram, ¾ tsp. rosemary, ½ tsp. nutmeg, and ½ tsp. pepper. Use ground versions of these spices or grind whole-leaf versions in a spice grinder.
- Yield: My Air Fryer Turkey Breast recipe is designed to feature a 6-pound bird which will feed about 6 people (about 1 ½ cups turkey per person or 9 cups total).
- Storage: Transfer extra Air Fryer Turkey Breast to an airtight container and refrigerate for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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Thanks, Brenda! Take care! – Meggan