This Air Fryer Turkey Breast is an easy way to cook juicy, tender turkey with golden, crispy skin using just 5 ingredients. Perfect for Christmas or Thanksgiving when you don't want to cook a whole turkey, or there simply isn't enough room in the oven.
We cooked a 1.9kg (4lb 4oz) boneless turkey breast in the air fryer in 75 minutes, using just olive oil, rosemary, thyme and salt. It's also a great option for a Sunday roast, especially when you don't want a huge turkey, but still want some leftovers.
At Christmas we often serve slow cooker roast beef as our main meat, but I still like to offer some turkey too. This is such an easy way to cook a smaller turkey joint without taking up any precious oven space.
Recipe update: This recipe was originally published on 30 November 2023 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For more Christmas or Thanksgiving turkey recipes, try our easy roast turkey breast or our convenient slow cooker turkey crown.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- Will the Turkey Fit in Your Air Fryer?
- How to Cook Turkey Breast in the Air Fryer
- How Long to Cook Turkey Breast in the Air Fryer
- Serving Suggestions
- Storage and Leftovers
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Turkey Recipes
- Recipe
- Feedback
Why You'll Love It
- Saves oven space - Perfect for Christmas dinner when the oven is already full of roast potatoes and all the trimmings.
- Just 5 ingredients - Simple fresh herbs give the turkey plenty of flavour without needing a complicated marinade or brine.
- High in protein - Each serving has approximately 51g of protein, making this a great option for a high-protein family meal.
Recipe Overview
- Turkey: 1.9kg (about 4¼lb) boneless turkey breast, preferably skin-on.
- Air fryer: Tested in a Ninja Foodi MAX Dual air fryer with a 4.75L basket.
- Time and temperature: 75 minutes at 180°C/350°F, turning after 45 minutes.
- Ready when: The thickest part reaches 75°C/165°F.
- Rest: Rest for 15 minutes before carving.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Turkey breast - We used a 1.9kg (4lb 4oz) whole boneless turkey breast. Choose one with the skin on if you want a crispy finish. This recipe is for a breast joint rather than small turkey fillets or a whole turkey.
- Olive oil - Helps the herbs and seasoning stick and gives the turkey a golden outside. You can use another cooking oil if you prefer.
- Rosemary and thyme - We used fresh herbs for their flavour, but dried herbs work too. You'll need smaller quantities if using dried.
- Salt - Brings out the flavour of the turkey. You can also add a little black pepper or garlic powder if you like.
Will the Turkey Fit in Your Air Fryer?
Before buying your turkey breast, check the measurements of your air fryer basket, including the height.
The turkey needs to fit without touching the heating element or being tightly squeezed against the sides. Leave some space around it for the hot air to circulate.
We cooked this turkey breast in our Ninja Foodi MAX Dual air fryer and it just fit into the 4.75L basket.
If your turkey breast is too large, choose a smaller joint rather than trying to force it into the basket.
How to Cook Turkey Breast in the Air Fryer
- Prep: Preheat your air fryer for 5 minutes to 180°C/350°F.
- Prepare the turkey: Pat the turkey breast dry with kitchen paper. Rub all over with the olive oil, salt and finely chopped rosemary and thyme.
- Put it into the air fryer: Carefully place the turkey breast into the air fryer basket, leaving room for the air to circulate.
- Air fry: Cook on the air fry setting at 180°C/350°F for 45 minutes.
- Turn the turkey: Carefully turn the turkey over using sturdy tongs and add any remaining chopped herbs.
- Cook again: Continue cooking for up to another 30 minutes, checking the internal temperature before the cooking time is up. The turkey is ready when the thickest part reaches a safe internal temperature of 75°C (approximately 165°F).
- Rest the meat: Remove the turkey from the air fryer, loosely cover with foil and leave to rest for at least 15 minutes before carving.
How Long to Cook Turkey Breast in the Air Fryer
Our 1.9kg boneless turkey breast took 1 hour and 15 minutes at 180°C/350°F, turning it after 45 minutes.
Cooking times will vary depending on the weight and shape of your turkey breast and the air fryer you use. Smaller joints may cook more quickly, so start checking the temperature early rather than relying entirely on the cooking time.
The most reliable way to check that turkey is fully cooked is with a meat thermometer. Insert it into the thickest part of the meat. We recommend checking for 75°C (165°F), ensuring the centre is thoroughly cooked.
Turkey breast is quite lean, so avoid cooking it for longer than necessary.
Serving Suggestions
This air fryer turkey breast is perfect for a smaller Christmas or Thanksgiving dinner, served with all the traditional sides. Our oven is always competing for space at Christmas, which is why I love having another way to cook the main part of the meal.
Potatoes: Serve with crispy duck fat roast potatoes or some easy roast potatoes. If you prefer mashed potatoes, try our mustard mash or make ahead mashed potatoes, which are especially useful when cooking Christmas dinner.
Vegetables: We love serving turkey with our slow cooker red cabbage, easy cauliflower cheese and slow cooker Brussels sprouts. Our air fryer parsnips are another easy addition.
All the trimmings: Don't forget the sage and onion stuffing or air fryer stuffing balls, along with air fryer pigs in blankets. Finish everything with some easy bread sauce, cranberry sauce and plenty of easy onion gravy.
For more festive side dishes and tips for getting everything ready on time, take a look at our Christmas Dinner Meal Plan.
Storage and Leftovers
Store: Allow the cooked turkey to cool and put it in an airtight container in the fridge within 2 hours of cooking. Eat within 48 hours.
Freeze: Turkey breast freezes really well. Slice it, divide into portions and freeze in suitable containers or freezer bags for up to 2 months for best quality. This is a great way to get ahead with Christmas preparations.
Defrost: Defrost overnight in the fridge, allowing longer for larger portions, until completely thawed.
Reheat: Reheat slices with a little gravy to help prevent them drying out. Make sure the turkey is steaming hot all the way through and only reheat it once.
Leftover turkey ideas: Use any leftover meat in our leftover turkey soup, 15 minute leftover turkey curry or leftover turkey pasta bake.
Dannii's Top Tips
- Pat the turkey dry. Removing excess moisture helps the herbs stick and gives the outside a better finish. There is no need to wash the turkey.
- Don't overcrowd the basket. Make sure there is enough space around the turkey for the hot air to circulate. A joint that is too tightly packed may cook unevenly.
- Check the temperature early. Start checking around 10-15 minutes before the suggested cooking time is up, especially if your turkey breast is smaller than ours.
- Keep an eye on the colour. If the turkey is getting too dark before the middle is cooked, you can cover the top with a little foil if your air fryer manufacturer permits it. Make sure the foil is secure and cannot touch the heating element.
- Use fresh or dried herbs. We love rosemary and thyme, but sage works really well with turkey too. You could also add a little garlic powder or lemon zest.
- Rest before carving. Leave the turkey for at least 15 minutes so the juices can settle. This makes it easier to carve without losing all those lovely juices.
- Plan your sides around the resting time. While the turkey rests, you can use the air fryer to finish smaller sides such as stuffing balls or pigs in blankets.
- Don't throw away the cooking juices. If your air fryer has collected any juices, you can add them to your gravy for extra flavour.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Turkey isn't cooked after 75 minutes | The joint is larger or thicker, or your air fryer cooks differently. | Continue cooking in 5-10 minute intervals until the thickest part reaches 75°C/165°F. |
| Outside is getting too dark | The outside is browning faster than the centre is cooking. | If your air fryer allows it, carefully cover the top with secured foil and continue cooking, checking the temperature regularly. |
| Turkey is dry | It has been overcooked or carved without resting. | Check the temperature earlier next time and rest for 15 minutes. Serve with gravy if already dry. |
| Skin isn't crispy | The turkey was too damp, overcrowded, or didn't have skin on. | Use a skin-on breast, pat dry before seasoning and leave room for air to circulate. |
Frequently Asked Questions
Yes, provided it fits safely in your air fryer. However, a traditional turkey crown can contain bones, so the cooking time will be different from this boneless turkey breast recipe. Always check the internal temperature rather than using the same timing for both cuts.
You can use a turkey breast that was previously frozen, but it needs to be completely defrosted in the fridge before following this recipe. We don't recommend cooking a large frozen turkey breast joint directly in the air fryer, as the outside could cook much more quickly than the centre.
We recommend cooking stuffing separately rather than inside the turkey joint. This makes it easier to ensure both the turkey and stuffing cook evenly. Our Air Fryer Stuffing Balls are a great option.
Yes, but it will probably cook more quickly. This recipe was tested with a 1.9kg breast, so use the cooking time as a guide and check the internal temperature of a smaller joint earlier.
More Turkey Recipes
If you've tried this air fryer turkey recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Air Fryer Turkey Breast
Recipe Video
Ingredients
- 1.9 kg (4 ¼ lb) of Boneless turkey breast - skin on
- 3 tablespoons of Olive oil
- 3 sprigs of Rosemary - leaves only; finely chopped
- 3 sprigs of Thyme - leaves only; finely chopped
- 1 teaspoon of Fine sea salt
Instructions
- Prep: Preheat your air fryer for 5 minutes to 180°C/350°F.
- Prepare the turkey: Pat 1.9 kg of Boneless turkey breast dry with kitchen paper. Rub all over with 3 tablespoons of Olive oil, 1 teaspoon of Fine sea salt, 3 sprigs of Rosemary and 3 sprigs of Thyme (both finely chopped).
- Put it into the air fryer: Carefully place the turkey breast into the air fryer basket, leaving room for the air to circulate.
- Air fry: Cook on the air fry setting at 180°C/350°F for 45 minutes.
- Turn the turkey: Carefully turn the turkey over using sturdy tongs and add any remaining chopped herbs.
- Cook again: Continue cooking for up to another 30 minutes, checking the internal temperature before the cooking time is up.
- Check the turkey: The turkey is ready when the thickest part reaches a safe internal temperature of 75°C (approximately 165°F).
- Rest the meat: Remove the turkey from the air fryer, loosely cover with foil and leave to rest for at least 15 minutes before carving.
Recipe Notes
- Pat the turkey dry. Removing excess moisture helps the herbs stick and gives the outside a better finish. There is no need to wash the turkey.
- Don't overcrowd the basket. Make sure there is enough space around the turkey for the hot air to circulate. A joint that is too tightly packed may cook unevenly.
- Check the temperature early. Start checking around 10-15 minutes before the suggested cooking time is up, especially if your turkey breast is smaller than ours.
- Keep an eye on the colour. If the turkey is getting too dark before the middle is cooked, you can cover the top with a little foil if your air fryer manufacturer permits it. Make sure the foil is secure and cannot touch the heating element.
- Use fresh or dried herbs. We love rosemary and thyme, but sage works really well with turkey too. You could also add a little garlic powder or lemon zest.
- Rest before carving. Leave the turkey for at least 15 minutes so the juices can settle. This makes it easier to carve without losing all those lovely juices.
- Plan your sides around the resting time. While the turkey rests, you can use the air fryer to finish smaller sides such as stuffing balls or pigs in blankets.
- Don't throw away the cooking juices. If your air fryer has collected any juices, you can add them to your gravy for extra flavour.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Sue says
Ok, this convinced me to finally get an air fryer!!
Mahy says
Fantastic turkey recipe. I've got plenty, and I need to do something with it. that's it!
Dina and Bruce says
Crispy skin, and dinner in no time! Totally making this for the weekend!!
Amanda Wren-Grimwood says
I love how crispy the skin is while the meat stays so juicy too. What a great way to do Christmas dinner and great cold cuts too.
Gianne says
The air fryer gives the turkey a crispy and delicious skin, while keeping the meat tender and juicy. It's a game changer for Thanksgiving dinner!