I’ll be honest—I used to think turkey was only for holidays. Growing up, it was that once-a-year centerpiece that meant hours in the kitchen, multiple basting sessions, and a giant bird that barely fit in the oven. But these days, I make turkey much more often, and this air fryer turkey breast is the reason why. It’s quick, juicy, and perfect for a simple family dinner, not just Thanksgiving.
Imagine coming home after work, knowing you can have roast turkey on a Wednesday. That’s what this recipe makes possible.
Why I Love Making Turkey Breast in the Air Fryer
This method has become my go-to for a few very real reasons:
- Quick Cooking
A whole turkey is a commitment—it’ll eat up half your day. But a turkey breast in the air fryer? About an hour, and you’re carving. Perfect for a weekend meal when you want something special but don’t want to babysit the oven. - Low Effort, Big Reward
No brining overnight if you don’t feel like it. Sometimes I’ll still brine it if I’m feeling fancy, but most days, I just dry it well, season it heavily, and pop it in. - Perfect for Smaller Gatherings
My family’s not always in the mood for a massive turkey dinner with endless leftovers. A single breast is just right for a small table or a quiet holiday. - White Meat Galore
I’ve got some serious white-meat lovers in my house. This makes everyone happy because no one is fighting over the breast meat at the table.
Honestly, I make this year-round. It’s just as welcome on a random Sunday with roasted veggies as it is at Thanksgiving with all the sides.
My Experience Testing This Recipe
I’ve cooked this more times than I can count. I’ve done bone-in, boneless, brined, unbrined. They all work.
If I can give you one piece of advice? If you’re using bone-in, try to get one with the ribs removed. It lies flatter in the basket and cooks more evenly. One year, I did a bone-in breast with ribs on, didn’t brine it, and it was a little dry. I learned my lesson: with ribs, brine it or at least give it a generous seasoning rub to help keep it moist.
As for boneless? Those frozen Butterball breasts are lifesavers. I keep one in the freezer for “just in case” dinners. Don’t cut off the netting before cooking—it keeps everything together nicely, even if it looks a little silly. Trust me, it comes out perfectly every time.
My Go-To Seasoning Rub
Here’s what I usually rub on mine:
- Olive oil – Just enough to make the skin crisp up beautifully. Some days, I swap this for softened butter if I want a richer flavor.
- Garlic – Can’t skip it. I usually smash a few cloves and really work them in.
- Rosemary, sage, thyme – The classic trio. Fresh is amazing if you can get it. Dried works too; just use less.
- Dijon mustard – Adds a tang that’s subtle but makes people go “what’s in this?!”
- Salt and pepper – Don’t be shy. It’s a big hunk of meat. Season it well.
I’ve also experimented with curry powder for a more adventurous flavor, or even a bit of smoked paprika. Don’t be afraid to play with it.
Prepping the Turkey Breast for Air Frying
Here’s what I tell anyone who asks:
- Dry It Well
Seriously—pat it dry like you’re drying a toddler after a bath. This is the key to getting that crispy skin. - Don’t Be Stingy with Seasoning
It’s turkey. It’s mild. It wants your attention. Don’t go light on salt, pepper, or herbs. - Use Oil (or Butter)
I know the air fryer doesn’t need much oil, but a little goes a long way for that golden crust. I usually drizzle it on and then rub it in with my hands. Messy? Sure. Worth it? Always.
Cooking Times (What Actually Works for Me)
This is what’s worked in my kitchen:
- Boneless breast (about 3 pounds): 1 hour to 1 hour 10 minutes at 350°F.
- Bone-in breast (4 to 6 pounds): 40 to 50 minutes at 350°F.
A big tip? Air fryers aren’t all identical. I use a Ninja XL, but whatever brand you’ve got, check early. You can always cook it longer. You can’t fix dry turkey.
How I Check for Doneness
My best friend in the kitchen is my instant-read thermometer.
- I pull the turkey at 155°F and let it rest 10 minutes. The carryover cooking brings it up to a safe 165°F without drying it out.
If you wait until 165°F before pulling it? You’re on the fast track to dry turkey. Been there. Not fun.
Favorite Sides to Serve
Turkey feels special, even on a regular weeknight. Here’s how I make a dinner of it:
- Potatoes – Classic mashed or even cauliflower mash for something lighter. My son loves scalloped potatoes too.
- Simple Veggies – Roasted carrots or green beans. Sometimes I’ll toss them in the air fryer right after the turkey’s done.
- Gravy – I whip up a quick mushroom gravy that doesn’t need drippings.
- Stuffing – Not just for holidays. I’ll make cornbread stuffing if I’m feeling nostalgic.
It’s the kind of meal that makes a weekday feel like a small celebration.
Ways I Use Leftover Turkey
I love leftover turkey. It’s practically free meals:
- Sandwiches – Turkey salad on toasted bread is my wife’s favorite. My go-to is a turkey grilled cheese with apple slices.
- Casseroles – Turkey pot pie or tetrazzini on a rainy day hits the spot.
- Pasta – I’ll swap turkey for chicken in Alfredo or toss it with roasted Brussels sprouts and pasta.
- Soup – Classic turkey soup is how I use up the odds and ends.
- Breakfast – Sounds weird, but leftover turkey with stuffing cakes makes a killer breakfast.
It makes the work on day one worth it for the easy meals that follow.
Storage Tips (What I Actually Do)
- In the Fridge: I keep leftovers in an airtight container for up to 3 days. They make great quick lunches.
- Freezer: I’ll portion it out, wrap it tight, and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
- Reheating: I reheat in a foil pouch with a splash of broth in the oven at 350°F. Keeps it moist and tender.
If you want to get ahead, you can make the seasoning rub the night before. Just cover it and stash it in the fridge. It makes prep on the day of cooking a breeze.
FAQs
What if I can’t find fresh herbs?
No problem. I’ve used dried plenty of times. Just use about a third of the amount. They’re stronger, so you don’t need much.
How big of a turkey breast should I buy?
For bone-in, I plan about 3/4 pound per person. For boneless, about 1/2 pound. I usually buy a little extra since leftovers are never wasted here.
Can I use the rotisserie spit?
I haven’t tried it in my air fryer, but if yours has the option, you could. Just keep an eye on it so it doesn’t overcook.
Final Thoughts
This air fryer turkey breast has really changed the way I think about turkey. It’s no longer just a holiday showpiece—it’s an easy weeknight dinner that feels like a treat.
If you’ve got an air fryer, give this one a try. It might just become a regular on your table like it has on mine.
Air Fryer Turkey Breast
Whether you're serving a small holiday gathering or craving something hearty midweek, this air fryer turkey breast delivers juicy, flavorful results in much less time than traditional roasting.
Ingredients
- 1 (4–6 lb) bone-in, skin-on turkey breast (ribs removed preferred) or 1 (3 lb) boneless turkey roast
- 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- Optional: mushroom gravy, for serving
Instructions
- Take the turkey breast out of the fridge and let it sit at room temperature for about 30 minutes. Pat it dry thoroughly with paper towels.
- While it rests, preheat your air fryer to 350°F for at least 5 minutes. In a small bowl, whisk together the olive oil, garlic, salt, rosemary, sage, thyme, pepper, and mustard until it forms a fragrant paste.
- Rub the herb mixture all over the turkey, covering every surface.
- Place the turkey breast in the air fryer basket skin-side down. (If yours still has the rib bones attached and can’t lay flat, position it on its side to fit.)
- Cook for 20 minutes, then carefully flip the turkey breast over. Continue cooking for 30–50 more minutes, or until a meat thermometer inserted into the thickest part reads 155°F. The internal temperature will continue to rise as it rests.
- Transfer the turkey to a cutting board and tent with foil. Let it rest for at least 15 minutes before carving.
- To slice, use a sharp knife to cut along each side of the breastbone, then continue slicing across the grain for tender pieces. Serve warm or at room temperature.
Notes
- Air Fryer Size: A 5-quart air fryer can handle up to a 5-pound bone-in turkey breast.
- Bone-In vs Boneless: A bone-in breast with the ribs removed cooks more evenly and fits better in the basket. If the ribs are attached, place the breast on its side and flip halfway through.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 101Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 33mgSodium 415mgCarbohydrates 2gFiber 0gSugar 0gProtein 9g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Also try these Air Fryer recipe
Air Fryer Turkey Breast
Whether you're serving a small holiday gathering or craving something hearty midweek, this air fryer turkey breast delivers juicy, flavorful results in much less time than traditional roasting.
Ingredients
- 1 (4–6 lb) bone-in, skin-on turkey breast (ribs removed preferred) or 1 (3 lb) boneless turkey roast
- 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- Optional: mushroom gravy, for serving
Instructions
- Take the turkey breast out of the fridge and let it sit at room temperature for about 30 minutes. Pat it dry thoroughly with paper towels.
- While it rests, preheat your air fryer to 350°F for at least 5 minutes. In a small bowl, whisk together the olive oil, garlic, salt, rosemary, sage, thyme, pepper, and mustard until it forms a fragrant paste.
- Rub the herb mixture all over the turkey, covering every surface.
- Place the turkey breast in the air fryer basket skin-side down. (If yours still has the rib bones attached and can’t lay flat, position it on its side to fit.)
- Cook for 20 minutes, then carefully flip the turkey breast over. Continue cooking for 30–50 more minutes, or until a meat thermometer inserted into the thickest part reads 155°F. The internal temperature will continue to rise as it rests.
- Transfer the turkey to a cutting board and tent with foil. Let it rest for at least 15 minutes before carving.
- To slice, use a sharp knife to cut along each side of the breastbone, then continue slicing across the grain for tender pieces. Serve warm or at room temperature.
Notes
- Air Fryer Size: A 5-quart air fryer can handle up to a 5-pound bone-in turkey breast.
- Bone-In vs Boneless: A bone-in breast with the ribs removed cooks more evenly and fits better in the basket. If the ribs are attached, place the breast on its side and flip halfway through.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 101Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 33mgSodium 415mgCarbohydrates 2gFiber 0gSugar 0gProtein 9g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
