Air Fryer
Air Fryer Turkey Breast
Description
This juicy air fryer turkey breast cooks fast and is perfect for small gatherings and easy weeknight dinners. Cook boneless or bone-in!
Ingredients
- 1 (4-to 6-pound) bone-in, skin on turkey breast with ribs removed* or 1 (3-pound) boneless roast**
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- Mushroom Gravy optional for serving
Directions
- Remove the turkey from the refrigerator and let stand at room temperature for 30 minutes. With paper towels, pat the turkey very dry.
- When ready to cook, preheat the air fryer to 350 degrees F for at least 5 minutes. In a small bowl, whisk together the oil, garlic, salt, rosemary, sage, thyme, black pepper, and mustard until evenly blended.
- Rub all over the turkey.
- Place the turkey in the air fryer basket, skin-side down (see notes if using a turkey with the ribs still attached). Cook for 20 minutes, then slide out the basket and carefully flip the turkey over.
- Continue cooking for 30 to 50 minutes more, until an instant read thermometer inserted at the thickest part of the meat without touching bone registers 155 degrees F (poultry is considered cooked per the FDA at 165 degrees F, but its temperature will rise as it rests. DO NOT OVERCOOK or it will be dry). Boneless turkey breast in the netting will take longer than bone-in turkey breast without netting. Remove the turkey to a cutting board and cover with foil. Let rest at least 15 minutes.
- To carve, cut each side of the breast away from the bone by running a large, sharp knife along and down each side of the breast bone using long, even strokes. Continue down the breast, following along the whole bone.
- Lift the meat away in one large piece, then place it flat on the cutting board and cut crosswise into slices.
- Repeat on the other side of the breast. Pull the remaining meat away from the bone and slice. Serve hot or at room temperature.
