This Air fryer turkey breast recipe is perfectly seasoned and turns out juicy and tender; with an incredible top crust and crispy skin.
Air Fryer Turkey Breast
One of my favorite ways to cook turkey breast is in an air fryer. Air frying gives the turkey breast a crispy skin while keeping the meat moist and juicy on the inside. Plus, it cooks much faster than in the oven, making it perfect for busy weeknights. Air fryer turkey breast is a delicious and healthy option that my whole family always enjoys.
To make air-fried turkey breast, first, get the skin-on turkey breast 3 to 5 pounds, boneless or bone-in.
Then, simply season it with your favorite spices and herbs, and air fry it until it reaches an internal temperature of 165 degrees Fahrenheit (73.9 °C). Flip the turkey breast halfway.
Should I Brine Turkey Breast?
This step is completely optional. From personal experience I find that brining my chicken breast or turkey breast helps to preserve the moisture in the meat, resulting in a tastier and more succulent meat.
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. Although I feel there is a small difference when it comes to turkey breast, I felt that after brining the turkey breast was a little softer, tender, and juicier.
So it really depends on how you feel, how much time you have and if you want to give it a try to see the result for yourself.
Ingredients
- 3-4 pound turkey breast, bone-in or boneless, with skin
- 2 Tablespoons Olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dry rosemary
Brine (Optional)
- 6 cups of water
- 2 Tablespoons Kosher salt
- 2 Tablespoons sugar
- 2 Tablespoons baking soda
- Juice of 1 lemon. Plus dump the squeezed lemon into the brine
- 1/2 raw onion
- 2 Bay leaf
- 1 spring fresh rosemary
- 4 springs of fresh thyme
Directions
1. Make a brine – In a large pot, add water, salt, sugar, and baking soda and stir until completely dissolved. Add lemon juice, plus dump the lemon in the brine water. Add onion, bay leaf, rosemary, and thyme. Add turkey breast, ensuring it is completely submerged in water. Cover and put in the refrigerator for at least 2-4 hours, or best overnight. (Picture 1)
2. In a small bowl combine oil and seasoning blend for the turkey rub
3. Drain and discard the brine
4. Rinse the turkey breast, and pat it dry with paper towels
5. Using your hands or a food basting brush, brush the oil and seasoning mix all over the turkey breast, rubbing under the skin, if possible. Let marinate for at least 30 minutes to 1 hour. (Picture 2)
6. Preheat the air fryer to 380F/193C for 5 minutes.
7. Place turkey breast onto the air fryer basket or tray skin side down. (Picture 4)
8. Airfry mode at 380F for 20 minutes. Open air fryer. Flip the turkey on 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 on the larger side, 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.
Recipe Tips
- Start with a high-quality air fryer. Some air fryers are better than others at evenly cooking food, so it’s worth doing your research to find one that will give you the best results. The two that I use and can recommend are Ninja XL 6in1 and the Cuisinart Air fryer oven.
- Choose a good size turkey breast. 3 to 5-pound turkey breast is likely to fit comfortably in your air fryer without touching the sides
- Season the turkey breast with your favorite herbs and spices. This will help to give it flavor and prevent it from drying out during cooking.
- Preheat the air fryer to the correct temperature before adding the turkey breast. This will help ensure that it cooks evenly.
- Depending on the size of the turkey breast, cook it for the recommended amount of time, checking on it occasionally to make sure it isn’t overcooking.
- Flip the turkey breast halfway through cooking. This is important. Do not skip this step.
- If your turkey breast is 4 to 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.
- Once it’s done, let it rest for a few minutes before slicing and serving. Enjoy!
How to Store Leftover Turkey Breast
First, make sure the turkey breast is properly cooled before storing it in the fridge. Place it in an airtight container or wrap it tightly in foil. Turkey breast will stay fresh in the fridge for up to four days.
If you want to extend its shelf life, you can freeze it for up to two months. When reheating frozen turkey breast, be sure to thaw it overnight in the fridge and then reheat it until it’s fully cooked through.
Other air fryer recipes you’ll love
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Air Fryer Turkey Breast Recipe - Crispy Juicy Tender
This Air fryer turkey breast recipe is perfectly seasoned and turns out juicy and tender; with an incredible top crust and crispy skin.
Ingredients
- 3-4 pound turkey breast, bone-in or boneless, with skin
- 2 Tablespoons Olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dry rosemary
- Brine (Optional)
- 6 cups of water
- 2 Tablespoons Kosher salt
- 2 Tablespoons sugar
- 2 Tablespoons baking soda
- Juice of 1 lemon. Plus dump the squeezed lemon into the brine
- 1/2 raw onion
- 2 Bay leaf
- 1 spring fresh rosemary
- 4 springs of fresh thyme
Instructions
1. Make a brine: In a large pot, add water, salt, sugar, and baking soda and stir until completely dissolved. Add lemon juice, plus dump the lemon in the brine water. Add onion, bay leaf, rosemary, and thyme. Add turkey breast, ensuring it is completely submerged in water. Cover and put in the refrigerator for at least 2-4 hours, or best overnight. (Picture 1)
2. In a small bowl combine oil and seasoning blend for the turkey rub
3. Drain and discard the brine
4. Rinse the turkey breast, and pat it dry with paper towels
5. Using your hands or a food-basting brush, brush the oil and seasoning mix all over the turkey breast, rubbing under the skin, if possible. Let marinate for at least 30 minutes to 1 hour. (Picture 2)
6. Preheat the air fryer to 380F/193C for 5 minutes.
7. Place turkey breast onto the air fryer basket or tray, skin side down
8. Airfry mode at 380F for 20 minutes. Open air fryer. Flip the turkey on 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.
Notes
Should I brine the turkey breast?
This step is completely optional. From personal experience I find that brining my chicken breast or turkey breast helps to preserve the moisture in the meat, resulting in a tastier and more succulent final product.
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. Although I feel there is a small difference when it comes to turkey breast, I felt that after brining the turkey breast was a little softer, tender, and juicier.
So it really depends on how you feel, how much time you have and if you want to give it a try to see the result for yourself.
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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.