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Slices of air fryer turkey on a wooden board with sprigs of rosemary and thyme.
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5 from 4 votes

Air Fryer Turkey Breast

This easy Air Fryer Turkey Breast uses just 5 ingredients for a tender, juicy roast with golden, herby edges. Perfect for Christmas or Thanksgiving when you want to save oven space.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Resting time15 minutes
Total Time1 hour 35 minutes
Diet: Gluten Free, High Protein, Low Carb
Allergen: No Common Allergens
Servings: 8 servings
Calories: 287kcal
Author: Dannii Martin

Equipment

  • Air Fryer

Ingredients

  • 1.9 kg 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
UK Metric Measures - US Customary Measures

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.

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.

Nutrition

Serving: 1portion | Calories: 287kcal | Carbohydrates: 0.1g | Protein: 51g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 784mg | Potassium: 578mg | Fibre: 0.1g | Sugar: 0.1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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